Pulehu chicken is a classic Hawaiian dish that's savory and deliciously smoky. Tender chicken thighs are marinated in a tangy blend of soyu, ginger and lemon, then quickly grilled in only 10 minutes. It's an easy recipe to make - and great to prep ahead!

pulehu chicken thighs on the white plate

Pulehu chicken, pronounced pu-lee-hu, is a traditional Polynesian recipe that is popular around the world. And it is easy to see why the delicious dish is so loved!

The word pulehu is Hawaiian for "cooked over hot coals." As the name suggests, the recipe includes marinating chicken thighs and cooking on a grill, preferably over an open flame. This method quickly sears in the flavor and caramelizes the meat to smoky grilled perfection.

Really the star here is the simple yet incredibly flavorful marinade. It features staple Asian-influenced ingredients like soyu (or soy sauce), dry ginger, and sesame oil. A generous squeeze of fresh lemon adds a bright pop of citrus to bring everything together!

You can even marinate the chicken up to 24 hours before cooking. So this also happens to be a great prep-ahead recipe! I like to take just a few minutes late in evening the night before, or early morning the day-of, and get the chicken marinating in the refrigerator. Then cook in a snap with barely any effort and minimal cleanup!

Ingredients

Chicken thighs. Skinless and boneless, and trimmed of fat. Thighs are super juicy and stay tender when even when cooking over high heat.

Soyu. Or soy sauce or coconut aminos.

Garlic powder. Pungent spice that adds great savory flavor to the chicken.

Dry ginger. Tangy and lightly spicy, it is classic to pair with salty/umami-heavy soyu.

Salt. Staple cooking spice that enhances every flavor.

Sesame oil. A mildly nutty and sweet oil. Can sub with other neutral-tasting high heat oils like vegetable or canola oil.

Lemon juice. Brightens the marinade with a fresh citrus flavor. Lemon is also a terrific emulsifier to completely combine the soyu and sesame oil.

Black pepper. A delicious bite of spice on the sweet and savory thighs.

How to make pulehu chicken

The base of this recipe is a delicious marinade. Its very easy to make and its best to add chicken thighs first to the bowl or zip lock bag and than add marinade ingredients.

marinating thighs in the plastic bag — add chicken thighs in the zip lock bag

marinating chicken — add seasonings, soy sauce, lemon juice and sesame oil

Start with placing clean not frozen chicken thighs in the bowl or a plastic bag (that's what i used). Add dry ginger powder right on top along with garlic powder, salt and black pepper.

Add Sesame oil, juice of half lemon and soy sauce (or soyu). Close the bag and shake it real good until all the ingredients combine and create a marinade. Marinade chicken thighs for at least 2 hours, better overnight in the fridge.

Once done, heat some sesame oil in the pan (i used cast iron) and cook chicken thighs on medium-high heat for about 5-7 minutes on each side. Make sure that the internal temperature is at least 165 degrees, for safety.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Grill instructions. Grill at 375 degrees for about 10 minutes.

chicken with seasoning and marinade in the bag

Pulehu vs teriyaki chicken

Both are grilled dishes with chicken thighs as the preferred meat.

Teriyaki chicken has a thick, sweet sauce made with soy sauce and sugar. The sauce is typically is brushed on the thighs during and after grilling.

On the other hand, pulehu is make with a soy sauce, sesame oil, and lemon marinade. The vibrant combination is infused into the meat, so every bite is super flavorful!

Substitutes and variations

You can substitute chicken thighs with chicken breast or boneless wings. Breast will take less time to cook and watch it closely so it doesn't dry out. Wings can be cooked using the same instructions as thighs.
Soy sauce can be switched with soyu or coconut aminos.
Use steak, pork chops, pork or turkey tenderloin if you don't like chicken.

pulehu chicken with chopped cilantro on top

Frequently asked question

How long can you leave meat marinating in the fridge?

Refrigerate raw meat in the marinade for up to 24 hours.

What does pulehu chicken taste like?

The combination of soy sauce, spices and lemon juice is savory and tangy - in a word, mouthwatering!

Marinating the thighs for at least 2 hours ensures they're perfectly tender and juicy. Then cook on a hot grill for a delightful charred flavor.

Can this recipe be made with other proteins?

Swap chicken thighs with breasts for a leaner white meat dish. (Just be sure to add a few minutes to the cook time for thicker pieces.)

The marinade recipe is also fantastic for pulehu steak, ribs, pork chops or tenderloins.

Can you make pulehu chicken without a grill?

No grill? Not a problem! Sear the marinated chicken in a hot pan on the stovetop. It won't technically be "pulehu" but it will certainly be delicious.

What is the right internal temperature for cooked chicken?

I suggest you check the temperature with a meat thermometer. The meat should be 165 degrees Fahrenheit.

How is this recipe different from huli huli chicken?

Huli huli is a distinct type of Hawaiian marinade that you make with sweet pineapple juice. It instantly becomes a type of pulehu cooking when you use the grill.

plate with pulehu chicken recipe with chopped cilantro on top

Side dishes

Serve pulehu chicken with fried rice, with baked beans or with scalloped, mashed or boiled potatoes. Just plane white rice will work great too and will be delicious paired with chicken. You can also try to make this Turkish red cabbage salad, so crunchy!

Storage

Leftovers. Store leftovers in the fridge for up to 4 days, in the air tight container or plastic bag.

Freezer. You can freeze cooked thighs too. Just make sure they are in the vacuum sealed freezer safe bag or container. Store in the freezer for up to 6 months.

Reheat. Reheat in the microwave or air fryer. This will be the easiest and quickest way.

Pulehu Chicken Recipe

Yield: 2

Ingredients

1 lb chicken thighs (skinless and boneless)
1 tablespoon soyu or soy sauce
2 teaspoon garlic powder
½ teaspoon dry ginger
½ teaspoon salt
1 tablespoon sesame oil
1 tablespoon lemon juice
ground black pepper

Instructions

Mix all the ingredients in the medium size bowl. Stir and marinate for 2 hours in the fridge. Cover the bowl with plastic wrap.
Grill at 375 degrees for about 10 minutes.
If you don't have a grill, just add a drizzle of sesame oil on the pan. Heat it over medium high heat and cook thighs until they reach internal temperature of 165 degrees Fahrenheit. About 5 minutes on each side.

Notes

Leftovers. Store leftovers in the fridge for up to 4 days, in the air tight container or plastic bag.

Freezer. You can freeze cooked thighs too. Just make sure they are in the vacuum sealed freezer safe bag or container. Store in the freezer for up to 6 months.

Reheat. Reheat in the microwave or air fryer. this will be the easiest and quickest way.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 565Total Fat: 38gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 290mgSodium: 1365mgCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 55g