pulehu chicken: How to Perfectly Grill This Hawaiian Delight

There’s something magical about the first bite of perfectly grilled pulehu chicken that transports me straight to the shores of Hawaii, even from my little yellow farmhouse in the Carolina mountains. The smoky char, the tender juiciness, and those island-inspired flavors create a vacation on a plate that my family requests at least twice a month during grilling season. If you’ve been searching for an easy yet impressive grilled chicken recipe that breaks the weeknight dinner monotony, pulehu chicken might just become your new go-to dish.

I discovered pulehu chicken during our family trip to Maui three years ago, when Lila was just a toddler and I was pregnant with Caleb. The Hawaiian term “pulehu” simply means “grilled” – but there’s nothing simple about the incredible flavors this preparation method creates. After watching local chefs work their magic, I spent months perfecting my own version that captures those same island flavors while using ingredients you can find at any grocery store.

Why You’ll Love This Recipe

If your grilling routine has fallen into a predictable cycle of burgers and hot dogs, this pulehu chicken will breathe new life into your outdoor cooking! Here’s why this recipe deserves a spot in your regular rotation:

• Simple ingredients that pack a flavorful punch
• Quick preparation (perfect for busy weeknights)
• Versatile serving options (works with rice, in tacos, on salads)
• Kid-approved (even my picky eater Caleb devours it)
• Impressive enough for guests but easy enough for everyday
• No fancy equipment needed – just your regular grill
• Make-ahead friendly marinade that intensifies flavor overnight

The first time I served this to Eric, he looked up mid-bite and said, “We’re never going back to regular grilled chicken again.” And honestly? He wasn’t wrong. This has become our household staple for good reason!

Ingredients

For the pulehu chicken marinade:

• 3 pounds boneless, skinless chicken thighs (you can use breast meat, but thighs stay juicier)
• 6 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• ¼ cup soy sauce (use tamari for gluten-free option)
• 2 tablespoons brown sugar (or coconut sugar for a less refined option)
• 3 tablespoons ketchup
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon Worcestershire sauce
• 2 green onions, thinly sliced (plus more for garnish)
• 1 teaspoon black pepper
• ½ teaspoon red pepper flakes (adjust to your heat preference)

For serving:

• Lime wedges
• Sliced green onions
• Optional: pineapple slices for grilling

Substitution Tip: No ginger? Use 1 teaspoon ground ginger in a pinch. Missing rice vinegar? Apple cider vinegar works too! The beauty of pulehu chicken is its forgiving nature – I’ve made it with various substitutions based on what’s in my pantry, and it’s always delicious.

Timing

• Prep Time: 15 minutes
• Marinating Time: 30 minutes minimum (overnight preferred)
• Cook Time: 12-15 minutes
• Total Time: 1 hour (plus marinating)

Step-by-Step Instructions

Step 1: Prepare the Marinade

In a large bowl, combine the minced garlic, grated ginger, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, Worcestershire sauce, sliced green onions, black pepper, and red pepper flakes. Whisk everything together until well combined and the sugar has dissolved.

I usually do this step in the morning before heading out to my office space. The marinade takes just five minutes to throw together, and it can hang out in the fridge all day, ready for the chicken whenever you are.

Step 2: Marinate the Chicken

Add the chicken thighs to the marinade and toss to coat evenly. Cover the bowl with plastic wrap or transfer everything to a large zip-top bag. Refrigerate for at least 30 minutes, but preferably 4-24 hours for the most flavor. If you’re in a real time crunch, even 15 minutes will impart some flavor, but longer is definitely better!

Mom Hack: I often prepare this the night before while cleaning up after dinner. The next day, dinner prep is practically done!

Step 3: Prepare Your Grill

Preheat your grill to medium-high heat (around 375-400°F). Clean the grates thoroughly and oil them lightly to prevent sticking. This is crucial for getting those beautiful grill marks without losing half your chicken to the grill gods!

Step 4: Grill the Chicken

Remove the chicken from the marinade, allowing excess to drip off. Place the chicken thighs on the preheated grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

The sugar in the marinade helps create that gorgeous caramelization that makes pulehu chicken so irresistible. But it can also cause flare-ups, so keep a close eye on your grill and move pieces to cooler spots if needed.

Step 5: Rest and Serve

Transfer the grilled chicken to a clean plate and tent loosely with foil. Allow it to rest for 5 minutes before slicing or serving. This resting period is non-negotiable! It allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.

Serve garnished with sliced green onions and lime wedges for squeezing over the top.

Cooking Tips

After making pulehu chicken dozens of times for everything from casual family dinners to neighborhood cookouts, I’ve collected a few tricks that make a big difference:

• Don’t skip the sugar – it’s essential for that authentic caramelization that defines pulehu chicken
• Pound thicker chicken pieces to an even thickness for consistent cooking
• Bring meat to room temperature for about 15-20 minutes before grilling for more even cooking
• Reserve a few tablespoons of marinade before adding the chicken and use it as a basting sauce in the last few minutes of grilling (just make sure it never touches the raw chicken)
• Use a meat thermometer to avoid guesswork – chicken thighs are done at 165°F
• Grill some pineapple slices alongside the chicken for an authentic Hawaiian touch

Personal Story

The first time I made pulehu chicken at home was for Eric’s birthday, just after we returned from Hawaii. I was nervous it wouldn’t live up to our vacation memories, especially since I was working with mainland ingredients and a basic backyard grill rather than cooking over kiawe wood like the Hawaiian chefs.

As the marinated chicken hit the hot grill, the aroma that rose up instantly transported both of us back to that beachside restaurant. Little Lila, then just learning to talk, pointed at the grill and kept repeating “Waii! Waii!” (her attempt at saying “Hawaii”).

When we took that first bite, sitting on our back deck with the Carolina mountains in the distance, it wasn’t just chicken we were tasting – it was memories, adventure, and the promise of more family trips to come. Now, years later, pulehu chicken has become our special “transport us somewhere else” meal that breaks us out of the everyday routine, even when vacation is months away.

Nutritional Information

This pulehu chicken is not only delicious but also relatively nutritious, especially when you make mindful choices about sides and portions. Per serving (approximately 6 oz chicken):

• Calories: Approximately 280 calories
• Protein: 35g
• Carbohydrates: 5g
• Fat: 12g
• Sugar: 4g

Chicken thighs provide more flavor and moisture than breasts while still delivering quality protein. The marinade adds minimal calories but maximum flavor. This dish is naturally:

• High in protein
• Low in carbs
• Gluten-free (if using tamari instead of soy sauce)
• Dairy-free

Healthier Alternatives

If you’re watching calories or have specific dietary needs, pulehu chicken is wonderfully adaptable:

• Lower sugar version: Replace brown sugar with monk fruit sweetener or reduce to 1 tablespoon
• Lower sodium option: Use low-sodium soy sauce and reduce by 25%
• Leaner option: Use chicken breasts instead of thighs (reduce cooking time slightly)
• Paleo-friendly: Replace soy sauce with coconut aminos and use honey instead of brown sugar
• Keto adaptation: Use a brown sugar substitute and replace ketchup with sugar-free ketchup

I’ve made the lower sugar version for my sister who’s watching her carb intake, and she couldn’t tell the difference!

Serving Suggestions

In Hawaii, pulehu chicken is often served with rice and macaroni salad for a classic “plate lunch,” but there are countless ways to enjoy this versatile main dish:

• Traditional: White rice and mac salad for an authentic Hawaiian plate lunch
• Lighter option: Serve over cauliflower rice with grilled vegetables
• Family style: Slice and serve on a platter with pineapple slices and a variety of sides for everyone to build their own plate
• Meal prep: Slice and portion with rice and vegetables for easy lunches
• Taco night twist: Shred the chicken and serve in warm tortillas with pineapple salsa
• Salad topper: Slice and add to a large green salad with mango and avocado
• Grain bowl base: Serve over quinoa with avocado, cucumber, and a drizzle of sriracha mayo

My kids love it when I slice the chicken and serve it in lettuce wraps with thinly sliced vegetables and a little sweet sauce on the side – they call these their “Hawaiian tacos”!

Common Mistakes to Avoid

After teaching this recipe to countless friends (and making a few errors myself along the way), here are the pitfalls to watch for:

• Too high heat: Burning rather than caramelizing the outside (maintain medium-high heat)
• Constant flipping: Resist the urge to constantly turn the chicken; let each side develop color
• Skipping the resting period: Cutting into the chicken immediately releases all those precious juices
• Marinating too long: More than 24 hours and the acid can start to break down the proteins too much
• Under-seasoning: Don’t be shy with the ginger and garlic – they’re key flavor components
• Overcrowding the grill: Leave space between pieces for even cooking and proper air circulation

Storing & Reheating Tips

Pulehu chicken makes fantastic leftovers! In fact, I often make a double batch specifically for meal prep. Here’s how to keep it delicious:

• Refrigeration: Store cooled chicken in an airtight container for up to 4 days
• Freezing: Wrap individual portions in plastic wrap, then foil, and freeze for up to 3 months
• Best reheating method: Wrap in foil and warm in a 300°F oven for 15 minutes to prevent drying out
• Quick reheating: Microwave at 70% power with a damp paper towel over the chicken
• Cold option: Slice and add to salads straight from the fridge – it’s delicious cold too!
• Revitalizing tip: Drizzle a little fresh lime juice over the chicken after reheating to brighten the flavors

FAQs

Can I make pulehu chicken without a grill?
Absolutely! While traditional pulehu chicken is grilled, you can achieve similar results using a grill pan on the stove, broiling in the oven (about 5-6 minutes per side), or even using an air fryer at 380°F for about 12-15 minutes, flipping halfway.

How spicy is this recipe?
As written, this pulehu chicken has just a hint of warmth that’s tolerable for most kids. For a spicier version, double the red pepper flakes or add a minced Thai chili to the marinade. For no spice, simply omit the red pepper flakes.

Can I use this marinade for other meats?
Definitely! This marinade works beautifully with pork tenderloin, firm white fish like mahi-mahi (reduce marinating time to 30 minutes maximum), and even firm tofu for a vegetarian option.

Final Thoughts

There’s something truly special about bringing a taste of faraway places to your family dinner table. Pulehu chicken might have its roots in Hawaiian cooking traditions, but it fits beautifully into any American kitchen – no passport required. The sweet-savory balance, the smoky char from the grill, and the tender juiciness make this so much more than just another chicken recipe.

I hope this pulehu chicken brings a little bit of that island magic to your dinner routine, whether you’re cooking for a quiet family meal or hosting friends in your backyard. It’s these simple recipes, elevated with a few special touches, that create lasting food memories for everyone at your table.

If you try this recipe, I’d love to hear how it turned out for you! Tag me in your photos or drop a comment below. And if you’re looking for the perfect side dish to complete your Hawaiian-inspired meal, check out my twist on traditional macaroni salad next!

 

Print