Pulehu chicken is a cherished Hawaiian barbecue tradition known for its savory, smoky flavor. A short marinade of fresh ginger, garlic, and soy sauce does all the heavy lifting, while quick grilling seals in the juiciness. It’s a fuss-free way to enjoy succulent chicken without any complicated steps.
Ever find yourself with chicken that turns out bland or overcooked, no matter what you do? You’re not alone—many home cooks struggle with getting the right balance of flavor and tenderness, leading to dry or uninteresting meals. The good news is that pulehu chicken is here to change all that. This Hawaiian-style approach focuses on simple but potent marinades, guaranteeing each bite bursts with savory goodness. With easy-to-find ingredients like soy sauce, garlic, ginger, and a few zesty extras, you’ll have a meal that tastes like a backyard luau in just a few simple steps.
In this article, you’ll discover exactly how to marinate, grill, and serve your chicken to perfection, along with insider tips and customizable variations. Ready to get started? Let’s jump right in and explore the best ways to achieve smoky, island-inspired goodness—without the stress.
Why You’ll Love This Pulehu Chicken?
Pulehu chicken often sparks curiosity, especially if you’ve been let down by flavorless poultry in the past. It’s not just another grilled chicken recipe—it’s a whole experience rooted in the Hawaiian tradition of cooking meats directly over hot coals or an open flame. Below, you’ll discover why this dish deserves a top spot in your recipe collection, how it easily stands out from standard barbecue, and how you can recreate these vibrant island flavors in your own backyard.
- Authentic Island Flavor
- Traditional Grilling Method: Pulehu, in Hawaiian, refers to “to broil or cook over hot coals.” Expert sources like the Hawai‘i Food & Wine Festival highlight how this technique preserves the meat’s natural juices while infusing a slight smoky edge.
- Simple, Yet Sophisticated: Unlike complicated barbecue rubs, pulehu chicken relies on minimal seasonings—garlic, ginger, soy sauce, salt, pepper—allowing each element to shine. You’ll taste the freshness in every bite.
- Juicy and Tender Every Time
- Expert-Approved Technique: According to the USDA, cooking chicken to an internal temperature of 165°F ensures it’s safe and moist. Pulehu’s open-flame method reaches this temperature quickly, preventing dryness.
- Less Oil, More Flavor: Since the chicken cooks faster and more evenly, you won’t rely on heavy sauces or extra fats. This means you’ll enjoy cleaner, focused flavors without a greasy aftertaste.
- Easy to Customize
- Endless Marinade Options: Love citrus? Swap the soy sauce for lime juice. Prefer a spicy kick? Add a pinch of chili flakes or minced jalapeños.
- Adaptable to Various Diets: You control the ingredients and can easily make adjustments for gluten-free or low-sodium diets, ensuring everyone at the table can enjoy.
- Perfect for Gatherings
- Crowd-Pleasing Appeal: Whether it’s a small family dinner or a big backyard bash, pulehu chicken garners compliments for its fragrance alone.
- Minimal Prep, Big Reward: Marinate the chicken ahead of time, and when guests arrive, your grill does most of the work. No last-minute rush to finish complex steps.
- A Unique Alternative to Typical BBQ
- Stand Out from the Usual: While standard barbecue chicken can be delicious, pulehu chicken offers a layered, exotic taste that sets it apart.
- Comparisons Worth Noting: If you’re wondering about pulehu chicken vs teriyaki chicken, the former is more about smoky simplicity, while the latter is sweet and saucy. Both have their place, but pulehu’s straightforward, flame-kissed essence is truly special.
By now, you’re probably excited to experience these distinctive flavors for yourself. In the next section, you’ll find a rundown of the core ingredients that give pulehu chicken its signature taste, plus some handy tips for tailoring the recipe to your preferences.
Ingredients for Pulehu Chicken:
There aren’t a million ingredients to chase down here—just a handful of fresh and pantry staples that combine into something remarkable. Let’s break them down so you know exactly why each item matters, and how you can tweak them to suit your style.
- Chicken Thighs or Drumsticks (2–3 pounds)
These cuts remain moist during grilling and soak up marinades like a charm. Feel free to use chicken breasts if that’s what you have on hand—just be cautious about overcooking. - Soy Sauce (½ cup)
Serves as the salty backbone of the marinade. It rounds out the chicken’s natural juices, especially when combined with the smokiness of the grill. For gluten-free options, use tamari. - Garlic (3–4 cloves, minced)
Adds a savory punch that pairs beautifully with ginger and soy sauce. Fresh garlic is ideal, but a teaspoon of garlic powder works in a pinch. - Ginger (1 tablespoon, grated)
Offers a sharp, aromatic note that brightens the overall flavor profile. Grating ensures it disperses evenly throughout the marinade. - Salt and Black Pepper (to taste)
Elevates every other ingredient. Go easy on the salt if your soy sauce is already quite salty. - Optional Add-Ins
- Brown Sugar (1 tablespoon): Introduces a mild sweetness that caramelizes nicely on the grill.
- Green Onions (2 stalks, finely chopped): Sprinkling these on before serving gives a fresh, colorful accent.
- Lemon or Lime Juice (1 tablespoon): Balances the marinade with a tangy brightness.
Pro Tip: If you’d like a different flavor twist, incorporate minced chili peppers for heat, swap soy sauce for fish sauce for a Southeast Asian vibe, or even toss in dried herbs like oregano for a fusion spin.
Next, let’s head into the real action: the steps to create a perfectly grilled masterpiece.
How to Make Pulehu Chicken?
Are you prepared to transform basic ingredients into a delicious feast? This pulehu chicken recipe is straightforward yet loaded with flavor. Follow the steps below, and you’ll have a sizzling entree that’s sure to impress anyone at your dinner table.
- Prep the Chicken
- Trim Excess Fat: Before marinating, check for and remove any large pieces of fat. This helps the marinade penetrate and reduces flare-ups on the grill.
- Pat Dry: A quick pat with paper towels ensures that your marinade clings to the meat, rather than sliding off.
- Marinate for Flavor
- Combine Marinade Ingredients: In a medium bowl, whisk together soy sauce, garlic, ginger, salt, pepper, and any optional add-ins like brown sugar or citrus juice.
- Submerge the Chicken: Place the chicken in a large zip-top bag or airtight container, then pour in the marinade. Gently massage the chicken so every piece is coated.
- Timing: Let it rest in the fridge for at least 30 minutes, but overnight marination—recommended by grilling aficionados—intensifies the flavors even more.
- Prepare the Grill
- Charcoal or Gas?: Traditional pulehu chicken is done over charcoal for that signature smoky aroma. However, a gas grill set to medium-high works fine, too.
- Preheat and Oil the Grates: Heating the grill in advance and lightly oiling the grates helps prevent sticking. Aim for a cooking temperature around 375–400°F.
- Grill to Perfection
- Initial Sear: Place the chicken over direct heat for 2–3 minutes on each side to form a light crust.
- Move to Indirect Heat: Shift the pieces away from the hottest spots to finish cooking more gently.
- Monitor Internal Temperature: Use a meat thermometer to ensure you reach 165°F in the thickest part of each piece. This step ensures safety and succulence.
- Rest and Serve
- Rest Time: After you remove the chicken from the grill, let it sit on a platter for about 5 minutes. This helps the juices spread evenly, ensuring the meat stays tender and juicy.
- Garnish (Optional): Top it off with green onions or a squeeze of fresh lemon.
Once you’ve followed these steps, get ready for the ultimate taste test. The next section shares a few professional tips and playful variations to keep your pulehu adventures exciting.
Chef Tips and Variations for Pulehu Chicken:
Even tried-and-true recipes can benefit from some insider advice and creative twists. Below are helpful tips from chefs and home-cooking enthusiasts alike, plus fun ways to modify your pulehu chicken if you feel like mixing things up.
- Choose the Right Cut
- Thighs vs. Breasts: Thighs carry more fat, which helps maintain a juicy texture at high grilling temperatures. Breasts can work too, as long as you watch the cook time carefully.
- Bone-In vs. Boneless: Bone-in cuts hold flavor better, but boneless pieces cook faster. Pick whichever suits your schedule.
- Monitor Heat Zones
- Two-Zone Grilling: Keep one side of the grill hotter and the other a bit cooler. Sear the chicken on the hot side, then move it over to the cooler side to finish cooking.
- Avoid Over-Charring: Flare-ups can lead to burnt spots. If you see flames, shift the chicken away until it subsides.
- Switch Up the Seasonings
- Dry Rub Option: If you prefer a less wet marinade, try a dry rub with paprika, onion powder, salt, pepper, and a hint of sugar.
- Herb-Forward Variation: Rosemary or thyme can lend an earthy twist. Just be sure not to overpower the classic garlic-ginger base.
- Experiment with Cooking Methods
- Stovetop Grill Pan: Don’t have an outdoor grill? A cast-iron grill pan on medium-high heat can replicate much of the flavor. Ensure your kitchen is well-ventilated.
- Oven Broil: If grilling isn’t an option, you can broil the chicken in the oven. Place it on a wire rack and watch carefully to prevent scorching.
- Flavor Pairing Inspiration
- Spice It Up: Add chili flakes or sriracha in the marinade for an extra kick.
- Citrus Blast: Swap half the soy sauce for fresh pineapple juice. The sweet acidity will brighten the dish.
Feel free to tailor these suggestions to make your mo bettah pulehu chicken exactly the way you love it. Up next, we’ll delve into how to serve this island-inspired dish alongside simple yet delicious sides.
Serving Suggestions for Pulehu Chicken:
One of the best parts about preparing pulehu chicken is how effortlessly it pairs with a variety of sides. Whether you’re aiming for a backyard luau vibe or a casual weeknight dinner, here are some easy ideas to round out your meal.
- Classic Hawaiian Plate
- Steamed White Rice: The comforting neutral base that lets the smoky chicken flavor pop.
- Macaroni Salad: A signature side in Hawaiian cuisine, offering a creamy contrast to the grilled chicken.
- Fresh and Light
- Grilled Vegetables: Bell peppers, zucchini, or eggplant become irresistibly sweet when lightly charred.
- Tropical Fruit Salad: Pineapples, mangoes, and papayas bring a refreshing sweetness that cools the palate.
- East-West Fusion
- Stir-Fry Noodles: Toss noodles with soy sauce, garlic, and a handful of mixed veggies.
- Cucumber Salad: A tangy vinegar-based dressing helps cut through the richness of the grilled meat.
- Bold Dips and Sauces
- Spicy Mayo: Mix sriracha with mayo for a creamy, spicy topping.
- Cilantro-Lime Sauce: Blend cilantro, lime juice, garlic, and a dash of olive oil for a tangy drizzle.
No matter how you serve it, the zesty flair of this Hawaiian-inspired dish becomes the star of the plate. In the next section, we’ll discuss storing and reheating methods so you can enjoy every last bite, even if you have leftovers.
Storing and Reheating Leftovers of Pulehu Chicken:
Sometimes, the best part about a meal is enjoying it again the next day. Leftover pulehu chicken holds onto its flavor really well, making it perfect for lunch or dinner repeats. Here’s how to keep it fresh and tasty.
- Proper Storage
- Cool First: Let the chicken reach room temperature—usually about 20 minutes—before packing it away.
- Use Airtight Containers: Seal the chicken in a container or zip-top bag. Store in the refrigerator for up to 3 days, per FDA guidelines.
- Freeze for Later: If you won’t eat the leftovers soon, freeze them in airtight containers for up to 2 months. Label and date for easy meal planning.
- Reheating Methods
- Oven Reheat: Preheat the oven to 350°F, place the chicken on a baking sheet, and warm for about 10–15 minutes.
- Microwave: For a quicker option, microwave in short bursts (30 seconds at a time) to prevent drying out.
- Grill Touch-Up: If you want to recreate that grilled flavor, give it a short spin on a preheated grill, just until heated through.
- Repurpose the Leftovers
- Sandwiches: Shred the chicken, add coleslaw, and layer it in your favorite bread for a tangy sandwich.
- Salads: Slice it up and toss it into a green salad with a citrus dressing for a light meal.
- Tacos: Dice the leftover chicken and pile it into soft tortillas with fresh salsa and avocado.
Having leftover pulehu chicken is like finding an edible treasure in your fridge. Next, we’ll summarize the most important points to keep in mind before diving into a quick FAQ section.
Related Recipes You May Love
If you enjoyed making pulehu chicken, you might also love these flavorful and easy-to-make recipes:
- Meatloaf Casserole – A hearty and comforting dish with layers of rich, savory flavors.
- Terra Massoud Recipe – A unique and flavorful recipe inspired by traditional Middle Eastern cuisine.
- Popping Corn on the Cob – A fun and delicious way to enjoy popcorn straight from the cob.
- Squash and Kidney Beans Recipe – A nutritious and flavorful dish perfect for a wholesome meal.
Each of these recipes brings something special to your table—give them a try and expand your culinary skills!
Pulehu Chicken
Equipment
- Grill (charcoal or gas) or stovetop grill pan
- Tongs
- Meat thermometer
- Mixing bowl
- Airtight container or zip-top bag
Ingredients
- 2 –3 pounds chicken thighs or drumsticks
- ½ cup soy sauce
- 3 –4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- Salt and pepper to taste
(Optional) 1 tablespoon brown sugar
(Optional) 2 stalks green onions, finely chopped
(Optional) 1 tablespoon lemon or lime juice
Instructions
- Combine Marinade: Whisk soy sauce, garlic, ginger, salt, pepper, and any optional add-ins in a mixing bowl.
- Marinate Chicken: Submerge the chicken in the marinade inside a zip-top bag or airtight container. Refrigerate for at least 30 minutes.
- Preheat Grill: Heat your grill to medium-high (around 375–400°F) and lightly oil the grates.
- Grill Chicken: Place the pieces over direct heat for 2–3 minutes on each side, then move them to indirect heat until they reach an internal temperature of 165°F.
- Rest and Serve: Let the chicken rest for 5 minutes before serving. Add fresh green onions or a citrus squeeze if desired.
Notes
Key Takeaways
- Simple, Bold Flavors: A short list of ingredients—soy sauce, garlic, ginger—creates a smoky, savory marinade.
- Traditional Method: Pulehu translates to cooking over an open flame, resulting in a lightly charred, juicy finish.
- Versatile & Customizable: Swap ingredients or add heat, sweetness, or tang to fit your taste.
- Ideal for Gatherings: Minimal prep, crowd-pleasing aroma, and a unique alternative to standard BBQ.
- Easy Leftovers: Marinate more than you need, then store and reheat for quick meals later in the week.
Armed with these highlights, you’re ready to take your grilling game to the next level. Let’s tackle some frequently asked questions about pulehu chicken so you can master this dish with complete confidence.
FAQs
What is pulehu chicken at Mo Bettahs?
Mo Bettahs is a popular Hawaiian-style eatery that highlights traditional island dishes. Their pulehu chicken features a savory, flame-kissed marinade that stays true to the Hawaiian method of grilling directly over hot coals, giving the chicken a lightly charred, smoky taste.
What is pulehu?
Pulehu is a Hawaiian term meaning “to broil or cook over hot coals.” It generally refers to a method of seasoning and grilling meat, allowing flavors like garlic, ginger, and salt to shine through without heavy sauces.
How do you pronounce pulehu chicken?
It’s typically pronounced “poo-LEH-hoo.” The emphasis is on the second syllable, with a slight roll on the “r” sound in some dialects, though this can vary by region.
What is the difference between teriyaki chicken and Huli Huli chicken?
– Teriyaki Chicken: A Japanese-inspired dish known for its sweet and savory glaze that forms a sticky coating around the chicken.
– Huli Huli Chicken: A Hawaiian specialty marinated in soy sauce, pineapple juice, ginger, and more. “Huli” means “turn,” referencing the frequent flipping over the grill.
What does mo bettah mean?
In Hawaiian Pidgin, “mo bettah” means “much better.” Restaurants like Mo Bettahs use this phrase to convey that their food aims to be more flavorful and satisfying, capturing the laid-back, positive spirit of the islands.
Who owns Mo Bettahs?
Mo Bettahs was founded by two brothers, Kimo and Kalani Mack, who wanted to share the authentic flavors and experience of Hawaiian backyard barbecues. The brand has expanded but maintains a commitment to serving traditional island-style plates.
With these questions covered, you should feel fully informed and confident about cooking and enjoying this island favorite. Next, we’ll wrap things up with a brief conclusion before giving you a quick recipe recap.
Conclusion
Cooking pulehu chicken is more than just making another grilled entree—it’s a way to bring a piece of Hawaiian tradition into your home. The smoky char, the savory marinade, and the laid-back spirit make every bite a joyful experience. Whether you’re hosting a cookout or just craving something new for dinner, this recipe will leave you feeling like you’ve been transported to a sun-kissed Hawaiian beach, even if you’re grilling in your own backyard. We’d love to hear how your pulehu adventure goes—share your thoughts and any personal twists you tried. Mahalo for joining in on this island-inspired journey!