Kelaguen is a group of Chamorro dishes that are traditionally served either as a main course, an appetizer, or a side dish. Seafood, fish, or meat are typically marinated in a combination of lemon juice, salt, and hot peppers, which were introduced to the Marianas during the Spanish period.

Chicken and fish kelaguen is often enriched with grated fresh coconut, and at Chamorro celebrations, kelaguen is served according to the ingredients used in it, so seafood is traditionally served after barbecued fish, while chicken kelaguen follows barbecued meat.