A delightful twist on the traditional Chicken Kelaguen, served in wraps for a modern touch.
Combine the soy sauce, juice of one lemon, finely chopped onion, and black pepper in a bowl.
Let the marinade sit for a few minutes to allow the flavors to meld.
Marinate the chicken in the prepared mixture, ensuring it is well coated. Cover and refrigerate overnight.
For best results, turn the chicken occasionally during marination.
Grill the chicken over medium heat until fully cooked, basting occasionally with the marinade.
Ensure the chicken reaches an internal temperature of 165°F for safety.
Grate the fresh coconut and squeeze to extract the milk. Mix the coconut milk with the juice of one lemon and chill.
Use a fine grater for a smoother coconut milk texture.
Shred the grilled chicken and mix it with chopped green onions and grated coconut. Slowly add the chilled coconut milk mixture, stirring to combine.
Add the coconut milk gradually to achieve the desired consistency.
Serve the chicken mixture wrapped in whole wheat wraps. Enjoy warm or chilled.
Warm the wraps slightly for easier folding and enhanced flavor.
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