Name: Pulehu Chicken
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Ingredients: 1/2 cup soy sauce (Can substitute with tamari or coconut aminos for gluten-free); 3 cloves garlic, minced; 1/4 cup lemon juice (Can substitute with lime juice for variation); 2 tablespoons brown sugar (Adds sweetness and helps with caramelization); 1/2 teaspoon black pepper (Adjust to taste); 4 pieces chicken thighs or breasts (Thighs are recommended for juiciness)

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Pulehu chicken has honestly saved my weeknight dinners more times than I can count. You ever get that itch for something smoky, juicy, unfussy, but still a little “wow”? I do, like clockwork. That’s when I reach for my grilling tongs and leave those complicated marinades for another day. I used to spend way too long scrolling chicken recipes until I stumbled onto gems like this sizzle-serve irresistible chicken stir fry recipe and fell in love. Now, let me rave for a second… pulehu chicken tastes like aloha in every bite. If you want chicken that screams backyard island party—without making you break a sweat—stick around. Or, if you’re in a lighter mood, try this delicious chicken mango avocado salad for something totally refreshing.

What is Pulehu Chicken?

Okay, let’s clear up the mystery first. Pulehu chicken is a Hawaiian-style grilled chicken. “Pulehu” just means to cook over hot coals—kinda like your trusty backyard grill. But the magic? Oh, it’s all in that simple, punchy marinade (not your average bottled BBQ, I promise).
Usually, you toss together soy sauce, a hit of garlic, maybe ginger, splash of lemon, splash of love, and let your chicken soak it all in. Pulehu chicken doesn’t drown itself in heavy sauce. Instead, it just picks up this smoky, savory kick straight off the grill. I ate way too much of it at a cousin’s luau once, and honestly, I still regret nothing.

How to make Pulehu Chicken

You won’t need a culinary degree for this one, trust me. All you really do is mix up the marinade—soy sauce, garlic, lemon juice, brown sugar is a must (for that sweet caramelized thing), with a dash of black pepper. Coat your chicken thighs (or breasts if you must), and let it marinate. Listen, overnight is gold, but even an hour works wonders.
After that, crank up your grill to medium-high. Toss the chicken on. You want those good grill marks, so don’t mess with it too much. Let each side char up a bit, then flip. In about 15-20 minutes, you’ve got dinner. It’s wild how good this is, because it’s somehow so basic—you’ll never look at plain ol’ BBQ the same again after tasting pulehu chicken.

Substitutes and Variations

Look, not everyone has soy sauce handy (or maybe you just ran out like I do all the time). Tamari or coconut aminos will do the trick for gluten-free friends. And if you like things spicy—oh man—toss in some crushed chili or just a doodad of Sriracha, and now you’re talking.
Prefer citrus? Play around with lime instead of lemon. When you wanna shake things up, you could even swap in thin-sliced pork or tofu for the chicken. Not traditional, but hey, who’s stopping you? I even tried this marinade on shrimp once, and WOW, didn’t expect to love it that much!

“I never realized grilled chicken could taste so juicy until I tried pulehu. My picky husband went back for thirds (not exaggerating)!” —Janelle from Seattle

Tips and Tricks for Making Pulehu Chicken

Let me be real: all you need is a little patience and a hot grill. But here’s what I’ve figured out after a dozen tries.
Don’t skip the marinating. Even 30 minutes makes a difference, but overnight? Next-level flavor. Make sure your grill is super hot before you throw the chicken on—otherwise, no good char. If you’re using chicken breasts, flatten them a bit so they cook even; thighs come out juicier, though. I always baste the chicken once or twice with leftover marinade while it’s cooking (but only in the early minutes—don’t go basting raw marinade on cooked chicken at the end, food safety and all).
Oh, and one more thing—let it rest for five minutes before slicing! It seals in all the juices. Not sure why, but it just WORKS.

Ways to Serve Pulehu Chicken

I could go on and on here, so let’s keep it simple:

Pile it on top of fluffy jasmine rice—you won’t regret it.
Slice and tuck into warm tortillas, taco-style (maybe with pineapple salsa).
Ok, maybe not classic, but try it over a crunchy salad—like the kind in this grilled chili lime chicken fajita salad.
Leftovers? Chop them into these easy chicken lettuce wraps for lunch tomorrow.

(See, you can remix this as much as you want.)

Common Questions

Can I cook pulehu chicken without a grill?
Absolutely. Use a grill pan on the stove or even your broiler. It won’t taste quite as smoky, but it’ll still be tasty.

Do I need bone-in chicken?
Nope. Boneless works perfectly (thighs are my favorite for how juicy they get).

What if I’m short on time—do I HAVE to marinate?
If you only have 20 minutes, just do it. More is better, but a quick soak is better than nothing.

Can I freeze pulehu chicken?
Yes! Let it cool, slice it up, and stash it in the freezer for last-minute rice bowls.

Is pulehu chicken spicy?
Not unless you add spice. The classic version is mild, but easily jazzed up with chili or pepper.

Chicken That’ll Make You Want a Backyard Luau, Honestly

So that’s my take on pulehu chicken—it’s fast, unfussy, and brings real flavor. The grill turns ordinary chicken into something straight from a five-star beachside stand. Give it a shot. Trust me, nothing beats homemade pulehu chicken when you’re craving a taste of aloha at home. If you’re looking for inspiration, check out this Easy Pulehu Chicken Recipe for even more island flavor, and if you’re curious about real local marinades, you’ll find some gems in this Reddit thread: Can some one from Hawaii tell me what marinade is used in Pulehu. Oh, and don’t sleep on this one either: Easy Pulehu Chicken from Bless This Meal is another great spin. Fire up the grill, you’ll thank yourself later.

Pulehu Chicken

Pulehu chicken is a Hawaiian-style grilled chicken that offers a smoky, savory kick without drowning in heavy sauce. It's quick, easy to prepare, and perfect for weeknight dinners or backyard luaus.

Prep Time 1

Cook Time 20

Total Time 1 20

Serving Size servings

Ingredients

Marinade

1/2 cup soy sauce Can substitute with tamari or coconut aminos for gluten-free
3 cloves garlic, minced
1/4 cup lemon juice Can substitute with lime juice for variation
2 tablespoons brown sugar Adds sweetness and helps with caramelization
1/2 teaspoon black pepper Adjust to taste

Chicken

4 pieces chicken thighs or breasts Thighs are recommended for juiciness

Instructions

Preparation

In a bowl, mix soy sauce, minced garlic, lemon juice, brown sugar, and black pepper to create the marinade.
Coat the chicken thighs or breasts with the marinade. Allow to marinate for at least 30 minutes or overnight for best results.

Cooking

Preheat your grill to medium-high heat.
Place the marinated chicken on the grill. Avoid moving it too much to achieve nice grill marks.
Cook for about 15-20 minutes, flipping halfway through, until the chicken is cooked through.

Serving

Let the chicken rest for five minutes before slicing.

Notes

Basting the chicken with leftover marinade during the first few minutes of grilling can enhance flavor, but avoid basting with raw marinade at the end for food safety. Serve with jasmine rice, in tacos, or on salads.