Entree: American Samoa – Central Culinary Region – Pulehu Chicken (Char-grilled marinated chicken in a Samoan-style coconut and soy glaze)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in chicken thighs, approx. 6–8 oz (170–225 g) each (about 2 lb (900 g) total)
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) coconut milk
- 2 tbsp (30 ml) brown sugar, packed
- 3 cloves garlic, minced (about 0.75 oz (20 g))
- 1 tbsp (15 ml) grated fresh ginger (about 0.4 oz (12 g))
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1/2 tsp (2.5 g) ground black pepper
- 1/4 tsp (1.5 g) salt, or to taste
- 2 green onions, thinly sliced (about 0.7 oz (20 g)) for garnish
- Lime wedges for serving

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 6–8 oz (170–225 g) each (about 2 lb / 900 g total)
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) coconut milk
- 2 tbsp (30 ml) brown sugar, packed
- 3 cloves garlic, minced (about 0.75 oz / 20 g)
- 1 tbsp (15 ml) grated fresh ginger (about 0.4 oz / 12 g)
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1/2 tsp (2.5 g) ground black pepper
- 1/4 tsp (1.5 g) salt, or to taste
- 2 green onions, thinly sliced (about 0.7 oz / 20 g) for garnish
- Lime wedges for serving

Instructions

1. In a bowl whisk together soy sauce, coconut milk, brown sugar, minced garlic, grated ginger, lime juice, oil, black pepper, and salt until sugar dissolves.
2. Place chicken thighs in a shallow dish or resealable bag and pour marinade over them. Massage to coat, cover, and refrigerate for at least 2 hours or up to overnight for best flavor.
3. Preheat a grill to medium-high heat (about 400°F / 200°C). Oil the grates. Remove chicken from marinade, letting excess drip off; reserve marinade.
4. Grill chicken skin-side down first for 6–8 minutes until well charred, then flip and grill another 6–8 minutes, basting occasionally with the reserved marinade, until internal temperature reaches 165°F (74°C) and juices run clear.
5. Transfer to a cutting board and let rest 5 minutes. Garnish with sliced green onions and serve with lime wedges.