Guam Chicken Kelaguen-The chicken meat should be deboned, chopped finely, and mixed with grated coconut, freshly squeezed lemon juice, chopped green onions and hot peppers. Add salt and black or white pepper to taste. Refrigerate it for at least three hours so that the flavors can combine.

Panamanian food rewards foodies with a fascinating diversity of cooking traditions and cultural influences. These are the best dishes to try.

The Pacific Daily News' Lifestyle section is publishing recipes from the Facebook group 671 Guam Recipes every week. This is the first recipe shared, in July 2011, by group founder

Marinated with the traditional finadene—a blend of cane vinegar, soy sauce, and aromatics—this succulent grilled chicken is served with annatto-tinged red rice.

This recipe for Red Rice is similar to Spanish rice, except it's origens are from the Pacific Islands. It's a very simple recipe that can be made in less then 30 minutes.Serving Size: 1/2 cup

Finadene is a Chamorro, or Guamanian vinegar/soy based condiment. It's spicy, tangy and goes great on a variety of dishes

Video and picture of how to make the Guam barbecue sauce or the Chamorro marinade sauce.

Guamanian Chicken is one of my favorite Guamanian recipes for cooking on the grill.

This is a doctored-up soy sauce recipe that came from Guam. Over there, this is always by the red rice and barbequed ribs and chicken. It really adds a nice flavor to the rice! Try it next time you serve plain or fried rice! YUM!