Guam Chicken Marinade Food

CHOPPED GRILLED CHICKEN KELAGUEN MANNOK

Steps:

• Combine the soy sauce, vinegar, black pepper and sliced onion in a large bowl. Add the chicken and cover the bowl. Refrigerate for at least 8 hours or up to overnight to marinate.
• Prepare a charcoal grill with natural mesquite charcoal to high heat. Grill the chicken for 10 minutes, then rearrange the pieces to make grill marks and grill 10 more minutes. Flip and cook for a final 10 minutes.
• Arrange the chicken on a sheet pan and cool in the refrigerator, about an hour.
• Chop the chicken into 1/2-inch cubes and place in a large mixing bowl. Add the green onions, diced yellow onion, coconut, chile pepper and lemon juice. Toss to combine. Refrigerate.
• Serve cold.

KELAGUEN CHICKEN

Steps:

• Sprinkle chicken with salt and place pieces on a broiler pan. Broil for about 10 minutes, turn and broil for another 5 minutes or until chicken is cooked, but still moist.
• Bone, and finely chop cooked chicken pieces.
• In a medium bowl combine the chicken, lemon juice, coconut, and hot peppers. Chill for at least one hour and serve.

GUAMANIAN CHICKEN

Steps:

• Mix all ingredients but chicken.
• Place chicken into large zip loc bags and pour in half the marinade. (Save the rest of the marinade in the refrigerator for use when grilling.).
• Refrigerate over night or longer.
• Remove chicken, discarding the marinade.
• Grill until about half done.
• Dip each piece into the reserved marinade and finish cooking.

GUAM CHICKEN MARINADE

Steps:

• Marinate and Grill

3 FINADENE SAUCES (GUAM)

Steps:

• To make the soy and vinegar finadene: place the onion in a non-reactive bowl.
• Add remaining ingredients and stir to mix.
• This will keep, tightly covered, in the refrigerator for several days.
• To make the coconut finadene: Combine the coconut milk, garlic, ginger, and lemon juice in a non-reactive bowl and stir to mix.
• Add the onions, jalapenos, salt and pepper.
• This can be made several hours ahead.
• To make the lemon finadene: combine the lemon juice, salt and water in a non-reactive bowl.
• Whisk until the salt dissolves.
• Stir in remaining ingredients.
• This can be covered and refrigerated for several days.