Rose's Chamorro Chicken Kelaguen

Ingredients

• 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)

Directions

1. 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. 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. 3

   The traditional way adds fresh shredded coconut (NOT the baking kind). I prefer not to add it just for personal taste.