Chicken with Coconut and Chillies

Chicken with Coconut and Chillies


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About this recipe: This is a traditional recipe from Guam. The recipe involves roasting a whole chicken, taking off the meat and mixing it with grated fresh coconut, lemon juice, spring onions and crushed chillies.


Serves: 8 

  • 1 (1.35kg) whole chicken
  • 1 coconut, drained and flesh grated
  • 2 lemons, juiced
  • 1 bunch spring onions, chopped
  • 3 tablespoons crushed chillies
  • salt to taste

Prep:25min  ›  Cook:1hr15min  ›  Ready in:1hr40min 

  1. Preheat the oven to 190 C / Gas 5. Place whole chicken into a roasting tin. Roast in the oven for 1 hour or until the leg moves easily within its socket. Remove from the oven and allow the chicken to cool slightly.
  2. Remove the skin from the chicken and discard. Tear the meat from the bones and chop into small pieces. Discard bones and place the chicken in a large bowl. Stir in spring onions and grated coconut. Sprinkle liberally with lemon juice. Season with salt and crushed chillies. Taste and adjust amounts of lemon juice, salt and crushed chillies so that one does not overwhelm the others.

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