Pulehu Chicken
A savory Hawaiian dish cooked over an open flame to achieve a smoky, charred finish. Pulehuchicken offers a straightforward yet flavorful marinade of soy sauce, garlic, and ginger, delivering a taste of island barbecue right in your backyard.
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
For best results, marinate the chicken overnight to let the flavors fully develop. Always ensure an internal temperature of 165°F for safe consumption.