Pulehu Chicken: The Tropical Grilling Method You’re Missing

Hawaiian cuisine offers a treasure trove of unique flavors and cooking techniques that are still relatively unknown to mainland food enthusiasts. Among these hidden gems is Pulehu Chicken, a grilling method that delivers extraordinary flavor with surprising simplicity.

This traditional Hawaiian cooking technique transforms ordinary chicken into a succulent, smoky delight with minimal ingredients but maximum impact. Originating from the Hawaiian word meaning “to cook over hot coals,” Pulehu Chicken embodies the essence of island cooking—simple, fresh, and deeply flavorful.

If you’re tired of the same old grilling recipes and looking to add an exotic yet accessible technique to your outdoor cooking repertoire, Pulehu Chicken is the tropical grilling method you’ve been missing. This sweet-savory marinated chicken cooked over open flames captures Hawaii’s multicultural culinary heritage in every bite, offering a perfect balance of Asian influences and island tradition.

Why This Recipe Stands Out

Pulehu Chicken stands head and shoulders above ordinary grilled chicken recipes for several compelling reasons. First and foremost is its distinctive cooking method—the traditional pulehu technique employs high-heat, direct-fire cooking that creates a perfect char on the outside while maintaining juicy tenderness within. This contrast of textures is what makes pulehu preparations so uniquely satisfying.

Historically, pulehu cooking dates back generations in Hawaiian culture, where it was used as a practical way to cook meats over kiawe wood (Hawaiian mesquite). This wood imparts a distinctive smoky flavor that modern gas grills simply cannot replicate. The technique was perfected by plantation workers, particularly those of Filipino and Japanese descent, who adapted their home cooking methods to available Hawaiian ingredients.

The marinade for authentic Pulehu Chicken represents a beautiful fusion of flavors: soy sauce from Japanese influence, vinegar from Filipino cuisine, and tropical ingredients like ginger that are abundant on the islands. This cross-cultural blend creates a depth of flavor that store-bought marinades or standard American barbecue recipes rarely achieve.

What truly distinguishes Hawaiian Pulehu Chicken is its elegant simplicity. Unlike many modern recipes that call for dozens of ingredients and complicated techniques, pulehu cooking respects the quality of simple ingredients and lets the fire do the work. This makes it not just delicious but accessible to home cooks of all skill levels, while still delivering a dish that feels special and distinct from your everyday grilled chicken.

Preparation & Cooking Time

One of the most appealing aspects of Pulehu Chicken is its efficiency in delivering extraordinary flavor with minimal time investment. Here’s a breakdown of what to expect:

• Preparation Time: 15 minutes (30% less than most marinated chicken recipes)
• Marination Time: 2-24 hours (optimal: 4 hours)
• Active Cooking Time: Just 12-15 minutes
• Total Time: Approximately 4.5 hours (including minimum marination)

The beauty of traditional Pulehu Chicken is that while the marination provides deep flavor development, the actual hands-on preparation is remarkably quick. Most comparable flavor-forward chicken recipes require significantly more prep work or longer cooking times to achieve similar results. The pulehu grilling technique cooks chicken 15-20% faster than conventional grilling methods due to its high-heat approach, making it perfect for weeknight dinners when you’ve planned ahead with the marinade.

For maximum flavor with minimum waiting, you can prepare the marinade and chicken the night before, allowing it to develop flavor overnight, making your actual cooking time the next day impressively efficient.

Ingredients List

To create authentic Pulehu Chicken that transports you straight to the Hawaiian islands, you’ll need these carefully selected ingredients:

For the Marinade:

• ½ cup shoyu (Hawaiian soy sauce) or regular soy sauce – provides the foundational salty-umami base
• ¼ cup rice vinegar – adds brightness and helps tenderize the meat
• 3 tablespoons brown sugar – creates caramelization when grilled
• 4 cloves garlic, freshly minced for aromatic depth
• 1 tablespoon fresh ginger, grated – delivers warm, spicy notes essential to Hawaiian pulehu flavor
• 2 green onions, finely chopped – offers mild onion flavor and visual appeal
• 1 tablespoon sesame oil – provides nutty undertones characteristic of Pacific Island cooking
• 1 teaspoon freshly ground black pepper – adds gentle heat and complexity

For the Chicken:

• 3 pounds chicken thighs, bone-in or boneless (skin-on preferred for authentic pulehu texture)
• 1 tablespoon Hawaiian sea salt or kosher salt
• 2 tablespoons vegetable oil for grill preparation

Optional Garnishes:

• Sliced green onions – for fresh, bright finish
• Toasted sesame seeds – adds textural contrast and visual appeal
• Lemon or lime wedges – provides tableside acid customization

Substitution Options:

• No shoyu? Regular soy sauce works, though low-sodium is preferable to control saltiness
• For a gluten-free pulehu chicken, use tamari instead of traditional soy sauce
• Honey can replace brown sugar for a different caramelization profile
• Apple cider vinegar offers a fruitier alternative to rice vinegar
• Fresh lemongrass (2 tablespoons, minced) can substitute for ginger for a different aromatic dimension

The quality of your chicken significantly impacts the final dish—free-range, air-chilled chicken produces the juiciest pulehu results as it absorbs the marinade more effectively than conventional options.

Step-by-Step Instructions

Step 1: Prepare the Signature Marinade

Begin your Pulehu Chicken journey by combining all marinade ingredients in a medium bowl. Whisk thoroughly until the brown sugar completely dissolves, creating a harmonious blend of sweet, savory, and tangy elements. The marinade should have a balanced consistency—not too thick but substantial enough to cling to the chicken. The aroma should be a complex interplay of garlic, ginger, and the nutty notes of sesame oil.

Pro Tip: Slightly warm your sesame oil before adding it to the marinade. This releases more aromatic compounds, intensifying the traditional pulehu flavor profile.

Step 2: Prepare the Chicken

Pat the chicken pieces dry with paper towels—this crucial step ensures better marinade adhesion and promotes superior caramelization during grilling. Season both sides of the chicken with Hawaiian sea salt, gently pressing it into the meat. Place the chicken in a large zip-top bag or a non-reactive container (glass or stainless steel works best for authentic pulehu preparation).

Pro Tip: Score the chicken thighs with shallow diagonal cuts about ¼-inch deep if using skin-on pieces. This allows deeper marinade penetration and creates more surface area for that coveted pulehu char.

Step 3: Marinate

Pour the prepared marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the container and refrigerate. While the minimum marination time is 2 hours, allowing it to marinate for 4-24 hours dramatically enhances the depth of flavor characteristic of traditional Pulehu Chicken.

Pro Tip: Flip the chicken halfway through marination to ensure even flavor distribution. For the most authentic Hawaiian pulehu result, massage the bag gently every few hours to redistribute the marinade.

Step 4: Prepare Your Grill

For the most authentic pulehu experience, prepare a charcoal grill with kiawe wood chips (Hawaiian mesquite) for smoking. Alternatively, a standard charcoal or gas grill set to high heat (450-500°F) will work. Clean the grates thoroughly and oil them using a paper towel dipped in vegetable oil held with tongs. This prevents sticking and ensures those beautiful grill marks essential to pulehu presentation.

Pro Tip: If using a gas grill, create a makeshift smoking packet with mesquite or kiawe wood chips wrapped in aluminum foil with holes punctured on top. Place this on the flavor bars for that authentic smoky pulehu character.

Step 5: Grill the Chicken

Remove the chicken from the marinade, allowing excess to drip off. Reserve about ¼ cup of marinade for basting if desired, but discard the rest for food safety. Place the chicken on the hottest part of the grill, skin or smooth side down first. The initial sizzle should be immediate and vigorous—this is the sound of proper pulehu technique in action.

Grill for 5-7 minutes until dark grill marks form, then flip and cook for another 5-7 minutes. If using bone-in thighs, move to indirect heat after the flip and continue cooking until the internal temperature reaches 165°F (about 5 additional minutes).

Pro Tip: Resist the urge to constantly flip the chicken—the authentic pulehu method relies on leaving the meat undisturbed to develop proper caramelization and char.

Step 6: Rest and Serve

Transfer the finished Pulehu Chicken to a clean platter and tent loosely with foil. Allow it to rest for 5 minutes, allowing the juices to redistribute throughout the meat. Garnish with sliced green onions and toasted sesame seeds for visual appeal and textural contrast.

Pro Tip: For the most authentic Hawaiian pulehu presentation, serve with a small side of additional shoyu mixed with a bit of rice vinegar and sliced chilis as a dipping sauce.

Nutritional Breakdown & Health Benefits

Pulehu Chicken isn’t just a flavor revelation—it also offers impressive nutritional benefits when prepared with the right ingredients and techniques. Here’s a comprehensive breakdown per serving (assuming 6 servings from 3 pounds of chicken):

The pulehu cooking method offers several distinct health advantages over other chicken preparations:

1. High protein efficiency: The marinade’s acid components help break down protein structures, making the amino acids more bioavailable.
2. Reduced AGEs (Advanced Glycation End Products): Despite the high-heat cooking method, the traditional pulehu technique creates fewer harmful compounds than conventional grilling because of the protective marinade barrier.
3. Antioxidant benefits: The ginger and garlic in authentic Pulehu Chicken provide powerful anti-inflammatory compounds that have been linked to improved cardiovascular health and enhanced immune function.
4. Balanced sodium-potassium ratio: The Hawaiian pulehu style naturally incorporates ingredients that help offset sodium with potassium, supporting healthier blood pressure levels.
5. Digestive support: The enzymes in ginger and the prebiotic compounds in garlic contribute to improved digestion when consuming protein-rich meals like Pulehu Chicken.

Healthier Alternatives

While traditional Pulehu Chicken is already relatively wholesome, there are several modifications you can make to align this Hawaiian delight with specific dietary preferences without sacrificing its authentic character:

For Lower-Sodium Diets:

• Replace traditional shoyu with low-sodium tamari or coconut aminos, reducing sodium content by up to 40% while maintaining the umami foundation of authentic pulehu flavor
• Use only half the recommended salt and compensate with dried herbs like oregano and thyme
• Add a tablespoon of unsalted chicken broth concentrate to the marinade for depth without added sodium

For Keto/Low-Carb Adaptations:

• Substitute the brown sugar with monk fruit sweetener or allulose (use 2 tablespoons instead of 3)
• Increase the sesame oil to 1.5 tablespoons for higher fat content appropriate for keto macros
• Add a tablespoon of sugar-free rice vinegar to enhance the tanginess without adding carbs

For Paleo Preparation:

• Use coconut aminos instead of shoyu
• Replace brown sugar with date paste (2 tablespoons)
• Use apple cider vinegar instead of rice vinegar for a paleo-friendly pulehu alternative

For Heart-Healthy Version:

• Use skinless chicken breasts instead of thighs, reducing saturated fat content by 60%
• Add heart-healthy spices like turmeric (1 teaspoon) to the marinade
• Incorporate 1 tablespoon of ground flaxseed into the marinade for omega-3 fatty acids

For AIP (Autoimmune Protocol):

• Eliminate the black pepper and substitute with turmeric and ginger
• Replace shoyu with filtered pineapple juice (¼ cup) mixed with fish sauce (1 tablespoon)
• Use maple syrup instead of brown sugar

Each of these modifications preserves the essence of the pulehu technique while accommodating specific health requirements. The key to maintaining authentic flavor while making these adjustments is to keep the acid-sweet-salt balance that defines Hawaiian Pulehu Chicken.

Perfect Ways to Serve & Pair

Pulehu Chicken truly shines when paired with complementary sides and accompaniments that enhance its flavor profile while creating a balanced meal. Here are the most authentic and delicious ways to serve this Hawaiian specialty:

Traditional Hawaiian Pairings:

• Sticky White Rice: The neutral canvas of perfectly steamed short-grain rice provides the ideal backdrop for soaking up the flavorful juices of Pulehu Chicken. For an authentic touch, shape the rice into a dome using a small bowl.
• Mac Salad: This Hawaiian staple (macaroni dressed with mayonnaise, grated carrot, and a touch of grated onion) offers creamy contrast to the charred edges of traditional pulehu grilled chicken.
• Lomi Lomi Salmon: This fresh tomato and salmon side dish provides a refreshing counterpoint to the rich, smoky flavors of the chicken.

Modern Fusion Accompaniments:

• Grilled Pineapple: Brush pineapple rings with a mixture of honey and lime juice, then grill alongside your Pulehu Chicken for a caramelized sweetness that complements the savory meat.
• Coconut-Lime Rice: Cook jasmine rice with coconut milk and finish with lime zest for an aromatic base that elevates the pulehu flavor profile.
• Asian Slaw: Combine shredded cabbage, carrots, and mango with a dressing of rice vinegar, a touch of fish sauce, and lime juice for a crunchy, vibrant side.

Plating Suggestions:

For a visually stunning presentation worthy of your Hawaiian Pulehu Chicken:

1. Create a bed of coconut rice slightly off-center on a large plate
2. Fan out 2-3 pieces of the grilled chicken, showcasing the beautiful char marks
3. Place a small mound of Hawaiian mac salad opposite the chicken
4. Add a grilled pineapple slice, caramelization visible
5. Garnish with thinly sliced green onions arranged at a 45-degree angle
6. Finish with a sprinkle of black and white sesame seeds and a lime wedge

Beverage Pairings:

• POG Juice (Passion fruit, Orange, Guava) offers a tropical complement to authentic Pulehu Chicken
• A crisp Kölsch or Hawaiian lager like Kona Longboard stands up well to the sweet-savory notes
• For wine lovers, an off-dry Riesling balances the salty-sweet elements of the pulehu marinade
• Lilikoi (Passion Fruit) Iced Tea provides a refreshing non-alcoholic option

Dessert Follow-ups:

After enjoying Pulehu Chicken, consider these Hawaiian-inspired sweets:

• Haupia (coconut pudding)
• Grilled banana with caramel sauce and macadamia nuts
• Pineapple-coconut sorbet

The versatility of Pulehu Chicken makes it suitable for casual backyard gatherings and more formal dinner parties alike. For an authentic Hawaiian experience, serve everything family-style on a large platter, encouraging shared enjoyment of this island treasure.

Cooking Mistakes You Should Avoid

Even the simplest recipes can go awry without proper attention to detail, and Pulehu Chicken is no exception. Here are the most common pitfalls and how to avoid them for perfect results every time:

1. Insufficient Marination Time

The soul of authentic Pulehu Chicken lies in its marinade penetration. Rushing this process by marinating for less than 2 hours results in merely surface-level flavor rather than the deeply infused taste that defines this dish.

Solution: Plan ahead and marinate for at least 4 hours, preferably overnight. If truly pressed for time, use a vacuum sealer to speed up marinade penetration or make small cuts in the meat to increase surface area.

2. Improper Grill Temperature

The pulehu method demands high heat (450-500°F) to create the characteristic charring. Too low temperature results in rubbery skin and insufficient caramelization, while excessive heat can burn the exterior before the interior cooks through.

Solution: Use a reliable grill thermometer to monitor temperature. For charcoal grills, ensure coals are white-hot before cooking. For gas grills, preheat for at least 15 minutes to achieve stable high heat.

3. Constant Flipping

One hallmark of amateur grilling is the tendency to continuously flip meat. This prevents the development of the beautiful char marks essential to traditional pulehu preparation.

Solution: Place the chicken on the grill and resist touching it for at least 5 minutes. Only flip once the meat naturally releases from the grate—forcing it will tear the skin and lose juices.

4. Neglecting Food Safety with Marinade

Using the same marinade that raw chicken soaked in as a basting liquid or sauce creates significant food safety risks.

Solution: If you wish to use the marinade as a basting sauce or table condiment, reserve a portion before adding the chicken, or boil the used marinade for at least 2 minutes to kill harmful bacteria.

5. Skipping the Resting Period

Cutting into Pulehu Chicken immediately after grilling causes the juices to run out onto the plate rather than redistributing throughout the meat.

Solution: Tent the chicken loosely with foil and allow it to rest for 5-10 minutes after grilling. This patience results in significantly juicier meat.

6. Incorrect Chicken Selection

Using boneless, skinless chicken breasts for traditional Pulehu Chicken often leads to dry, tough results due to their low fat content and tendency to overcook quickly.

Solution: Opt for chicken thighs, ideally bone-in and skin-on, which provide greater flavor, moisture retention, and forgiveness in cooking time. If you must use chicken breasts, brine them first in a solution of 1 tablespoon salt per cup of water for 30 minutes.

7. Marinade Imbalance

A common error is creating a marinade that’s either too salty or too sweet, both of which can overpower the balanced profile of Hawaiian Pulehu Chicken.

Solution: Always measure ingredients rather than eyeballing them, and if unsure, taste the marinade before adding the chicken. It should have a balanced profile where no single element dominates.

Storage & Preservation Tips

Properly storing leftover Pulehu Chicken ensures you can enjoy its distinctive flavor for days after cooking. Follow these guidelines to maintain optimal taste and texture:

Immediate Storage (Within 2 Hours of Cooking):

Allow your Pulehu Chicken to cool to room temperature, but do not leave it out for more than 2 hours (1 hour in hot weather above 90°F). Bacteria proliferate rapidly in the “danger zone” between 40°F and 140°F, potentially compromising both safety and flavor.

Refrigeration (3-4 Days):

1. Place cooled chicken pieces in an airtight container, arranging them in a single layer if possible to prevent crushing.
2. Cover the container tightly with a lid or plastic wrap. For optimal moisture retention, place a slightly damp paper towel over the chicken before sealing.
3. Store in the coldest part of your refrigerator (usually the back) at 40°F or below.
4. Properly stored traditional Pulehu Chicken will maintain its quality for 3-4 days in the refrigerator.

Freezing (Up to 3 Months):

For longer preservation, freezing is an excellent option, though expect some textural changes upon thawing:

1. Wrap each piece of Pulehu Chicken individually in freezer paper or plastic wrap, then place in a freezer-safe zip-top bag.
2. Press out as much air as possible before sealing to prevent freezer burn.
3. Label each package with “Pulehu Chicken” and the date of freezing.
4. Store in the freezer at 0°F or below for up to 3 months.
5. For best quality, vacuum sealing before freezing will significantly extend storage life and preserve the authentic pulehu flavors.

Thawing Methods:

1. Refrigerator Thawing (Preferred): Transfer frozen Pulehu Chicken to the refrigerator 24 hours before needed. This slow thawing preserves moisture and texture.
2. Cold Water Thawing: Place sealed frozen chicken in cold water, changing the water every 30 minutes. Takes approximately 2-3 hours for 3 pounds.
3. Microwave Thawing: Use the defrost function based on weight. This method is fastest but may begin cooking the edges, compromising texture.

Reheating for Optimal Flavor:

1. Grill Reheating (Best Method): Preheat grill to medium (350°F). Lightly oil the grates, then grill 2-3 minutes per side until internal temperature reaches 165°F. This method restores some of the original char and smokiness of fresh pulehu preparation.
2. Oven Reheating: Preheat oven to 325°F. Place chicken in a baking dish with 2 tablespoons of chicken broth or water, cover with foil, and heat for 15-20 minutes until internal temperature reaches 165°F.
3. Microwave Reheating (Quick but Less Ideal): Place chicken on a microwave-safe plate, cover with a damp paper towel, and heat on medium power (70%) for 2 minutes, then in 30-second intervals until heated through.

Pro Tip: To revitalize refrigerated or frozen Pulehu Chicken, brush with a small amount of the reserved (unused) marinade or a mixture of soy sauce, sesame oil, and a touch of honey before reheating.

Conclusion

Pulehu Chicken represents the beautiful simplicity and multicultural heritage that makes Hawaiian cuisine so special. This grilling method transforms humble ingredients into something truly extraordinary through the perfect balance of sweet, savory, and smoky flavors. What makes pulehu cooking particularly valuable is its accessibility—requiring no special equipment beyond a grill—while still delivering restaurant-quality results that will impress family and friends alike.

The beauty of Hawaiian Pulehu Chicken lies not just in its delicious outcome but in the cooking process itself—the sizzle as the marinated meat hits hot grates, the intoxicating aroma as the sugars caramelize, and the satisfaction of achieving perfect char marks. By mastering this technique, you’re not just learning a recipe but connecting with generations of Hawaiian cooking tradition.

Don’t let another grilling season pass without adding this tropical technique to your repertoire. Your taste buds—and your guests—will thank you for bringing this island treasure to your table.

FAQs

What does “pulehu” actually mean in Hawaiian?

Pulehu literally translates to “to cook over hot coals” in Hawaiian. This cooking method predates modern grilling and was traditionally done over kiawe wood (Hawaiian mesquite) to impart a distinctive smoky flavor to meats and vegetables.

Can I make Pulehu Chicken without a grill?

Yes! While a grill provides the authentic char and smokiness of traditional pulehu preparation, you can achieve similar results using a well-heated cast iron grill pan. Preheat the pan until it’s smoking hot, then cook the marinated chicken following the same timing guidelines. Another alternative is broiling on high heat, placing the chicken on the top rack position, though this method may not develop the same distinctive grill marks.

What’s the difference between Pulehu Chicken and teriyaki chicken?

While both share some ingredients, Pulehu Chicken typically uses less sugar than teriyaki and incorporates more acid from vinegar. The cooking method also differs significantly—pulehu technique calls for direct high-heat grilling with minimal turning, while teriyaki often involves basting repeatedly during cooking. Pulehu has stronger Hawaiian and Filipino influences, whereas teriyaki is more distinctly Japanese in origin.

Is Pulehu Chicken spicy?

Traditional Pulehu Chicken is not inherently spicy, focusing instead on a savory-sweet balance with smoky notes from the grilling process. However, many contemporary versions incorporate some heat through the addition of crushed red pepper, chopped bird’s eye chilies, or Hawaiian chili pepper water. You can easily adjust the spice level to your preference by adding these elements to the marinade.

What type of wood gives the most authentic flavor for Pulehu Chicken?

Kiawe wood (Hawaiian mesquite) provides the most authentic smoke flavor for traditional pulehu preparations. If unavailable, regular mesquite is the closest substitute, followed by kiawe wood chips. For those using gas grills, a small smoker box with soaked kiawe or mesquite chips can impart some of this traditional character.

What’s a good vegetarian dish that uses the pulehu cooking style?

Pulehu Mushrooms are a fantastic vegetarian application of this cooking method. Use large portobello caps or king oyster mushrooms, and marinate them in the same mixture used for Pulehu Chicken, adding an extra tablespoon of oil. Grill over high heat for 3-4 minutes per side until caramelized and tender. The mushrooms’ natural umami complements the pulehu flavors beautifully.

Pulehu Chicken (Hawaiian Grilled Chicken)

Pulehu Chicken is a traditional Hawaiian grilled dish made by marinating chicken in a savory-sweet blend of soy sauce, garlic, and ginger, then grilling it over an open flame. It’s known for its smoky flavor, juicy texture, and simple island-style preparation.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course dinner

Cuisine Hawaiian

Equipment

• Grill (charcoal or gas)
• Mixing bowl
• Ziplock bag or marinating container
• Tongs
• Meat thermometer
• Knife and cutting board
• Measuring spoons

Ingredients

  

• 2 lbs chicken thighs or drumsticks – Main protein juicy and flavorful cut
• 2 tbsp soy sauce – Adds saltiness and umami flavor
• 2 tbsp oyster sauce – Adds depth and a slight sweetness
• 1 tbsp sesame oil – Infuses a nutty aroma and moisture
• 2 tsp Hawaiian sea salt or kosher salt – Enhances flavor and seasons the meat
• 1 tbsp brown sugar – Balances saltiness with sweetness helps caramelization
• 4 cloves garlic minced – Adds aromatic depth and a savory kick
• 1- inch fresh ginger grated – Adds warmth and slight spice
• 1 tsp black pepper – Adds mild heat and balance
• 1 tbsp green onions chopped – Optional garnish for freshness and color

Instructions

 

• In a bowl, combine soy sauce, oyster sauce, sesame oil, sea salt, brown sugar, minced garlic, grated ginger, and black pepper to make the marinade.
• Add chicken to a ziplock bag or bowl, pour marinade over it, and massage well to coat.
• Refrigerate the marinated chicken for at least 2 hours or overnight for best flavor.
• Preheat your grill to medium-high heat.
• Remove the chicken from the marinade, letting excess drip off.
• Grill the chicken skin-side down first, cooking for about 6–8 minutes per side until charred and cooked through (165°F internal temperature).
• Transfer to a plate and let rest for 5 minutes.
• Garnish with chopped green onions and serve hot.

Notes

Ingredient Substitutions: You can use low-sodium soy sauce or coconut aminos for a healthier option.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Extra Tips: Charcoal grilling enhances the flavor; don’t skip the marinating time for best results. Always rest the chicken before serving to keep it juicy.

Keyword Pulehu chicken, Hawaiian grilled chicken, traditional Hawaiian recipe, island-style BBQ chicken, grilled chicken thighs, easy Hawaiian recipes