My Uncle Joe had a reasonably successful, family-run catering operation, doing weddings, funerals, christenings, and all sorts of other events. For as long as I can remember, my family and I helped prepare, cook, staff, clean-up, at catering functions on the weekends.
The below is Uncle Joe’s chicken kelaguen recipe, adapted for serving around 6 people.
5 pounds of skin-on chicken thighs
2 cup of lemon juice (fresh)
1/3 cup of lemon powder (UPDATE: original recipe had 1-1/3 cups)
4 tbsp. of lime juice
4 tbsp. of salt
1 medium yellow onion, diced
2 tbsp. of diced hot red peppers
1/2 cup of diced green onions
1/2 cup of fresh grated coconut
Grill the chicken thighs, unseasoned. Make sure they aren’t overcooked; juices should still be flowing when you pierce it with a knife or a fork. Let it cool enough to prepare, but it should still be warm for the next steps.
Dice/cube the chicken, about 1/2-inch pieces. You can skin the chicken if you like, but for most authentic flavor, include the skin in your diced pieces.
Combine the lemon juice, lime juice, lemon powder and salt, making sure the salt is well dissolved. Set aside half the liquid mixture.
Pour one half of the liquid citrus mixture with the warm chicken and mix so that there is an even coating on all the chicken pieces. Add the onions and hot pepper and mix again. (Traditionally, we hand-mixed at this step).
Add the rest of the liquid mixture to the chicken and toss/mix again. Garnish with the coconut and green onions.
Serve cold with hot white or brown rice, wrapped in warm corn or flour tortillas, or by itself.
You can add more or less salt to taste, and add more or less hot pepper to achieve the desired spiciness.
Hope these instructions were clear enough! Drop a comment if you have any questions about it.