Rose'S Chamorro Chicken Kelaguen

• 1 (3 -4 lb) whole chickens, split in half
• 1/2 cup onion, chopped
• 3/4 cup green onion, chopped
• 1/2 - 3/4 cup fresh lemon juice, adjust according to taste
• 2 teaspoons salt, adjust to taste
• 1/4 teaspoon Accent seasoning (optional)
• 2 -4 habanero peppers, chopped, adjust to your taste
• 3/4 cup freshly grated coconut meat, NOT THE SWEET BAKING KIND (optional)

1. Prepare the bbq grill, either gas or charcoal. Lightly salt the split chicken. Grill the chicken until just done; do not overcook! Set aside to cool completely. Debone the chicken and then chop coarsely.
2. Combine the rest of the ingredients in a large bowl and mix thoroughly. Adjust lemon juice and salt according to your taste. This can be eaten right away with warm corn tortillas. This dish is typically served as a side dish at chamorro fiestas and barbeques.
3. The traditional way adds fresh shredded coconut (NOT the baking kind). I prefer not to add it just for personal taste.

whole chickens, onion, green onion, lemon juice, salt, accent seasoning, peppers, freshly grated coconut meat

Taken from www.food.com/recipe/roses-chamorro-chicken-kelaguen-323205 (may not work)