Galeto Recipe

Trim and season

Trim any excess fat from the chicken thighs and pat them dry with paper towels. Lightly season both sides of each thigh with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Place in a single layer in a shallow dish or large resealable plastic bag.

Combine ingredients

In a medium bowl, whisk together 1 cup mayonnaise and 1 cup plain Greek yogurt until smooth. Add 6 minced garlic cloves, 1 tablespoon finely chopped parsley, 1 tablespoon chopped fresh oregano (or 1 tsp dried), 1 teaspoon chopped thyme, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon hot sauce (optional), 1 teaspoon sugar or honey, and 1 teaspoon ground white pepper (optional). Stir thoroughly to create a creamy garlic-herb mixture.

Taste the marinade and adjust seasoning—add a pinch more salt or lemon if desired. The marinade should be bright, garlicky, and slightly tangy; it will both flavor and help tenderize the thighs.

Spoon about three-quarters of the marinade over the seasoned chicken thighs so they are well coated (reserve roughly 1/4 cup to baste and set aside about 1/2 cup to brush before the final finish). If using a bag, squeeze out excess air and press the marinade around the chicken. Refrigerate and marinate for at least 4 hours, ideally overnight (8–12 hours) for maximum flavor and tenderness.

Preheat and set up grill

Preheat charcoal or gas grill to indirect medium-low heat, aiming for a stabilized grill temperature of 300–325°F (150–160°C). If using a charcoal grill, bank coals to one side and cook on the cooler side. Oil the grill grates lightly to prevent sticking.

Cook slowly

Remove chicken from refrigerator 20 minutes before grilling to take the chill off. Place thighs on the cooler indirect side of the grill, skinless side up, and close the lid. Cook slowly for 25–35 minutes, turning halfway, until internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer. Because thighs are boneless, timing may vary—check earlier to avoid overcooking.

Baste and finish

During the last 5–7 minutes of cooking, brush the reserved marinade and 2 tablespoons melted butter over the thighs. Sprinkle a light, even layer (about 3/4 to 1 cup divided among pieces) of grated Parmesan cheese over each thigh, close the lid, and continue cooking just until the cheese warms and adheres and a faint browning appears (1–3 minutes). If you want a slightly crustier finish, move thighs briefly to direct heat for 30–60 seconds per side while watching closely to prevent burning.

Transfer the thighs to a cutting board or platter and let rest 5 minutes to allow juices to redistribute. Garnish with 2 teaspoons chopped fresh parsley and serve with lemon wedges for squeezing over the meat.

Serve warm. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid drying out.