- Whole Chicken (butchered and de-boned)-1
- Almost Vegan Official Marinade-2 Cups
- Green Onions-6
- Grated coconut (unsweetened)- 1 handful
- Chiles-to taste
- Salt/Pepper-if needed
- Song: Bowl for Two By: The Expendables
- Butcher and debone chicken, if needed, then marinate chicken overnight. (8-12 hours)
- Turn on the grill or get that cast iron hot and ready
- Wipe off any excess marinade from the chicken then place skin side down onto cooking surface.
- 4 minutes later, turn that chicken over and finish cooking and repeat with the rest of the chicken. (re-turn to prevent burning if needed).
- While chicken is grilling, dice up the white parts of the spring onion, chiles, and zest your lemons.
- Once chicken is fully cooked cool, and dice it up into itty bitty pieces.
- Add rest of ingredients and give it a good stir.
- Let sit in the refrigerator for a few hours in order to let the ingredients to get acquainted.
- Before serving juice both lemons and mix that juice into the Kelaguen.
- Finish with salt and pepper (if needed) and top with thinly sliced green onion tops.
- Serve and observe as you watch those hungry party people enjoy your masterpiece that is the Kelaguen.
*Buying whole chickens is cheaper and more useful. You can turn the discarded bones into stock. Just save the bones in the freezer until ready to use.
*Adding the lemon just before serving will give it a fresher taste so hold off until the very end.
*Usually this dish is paired with pita bread but honestly, its delicious on its own!
*If you have any leftovers, try wrapping this kelaguen in a kimbap! YUMMMMM