Galetogf Recipe

Trim and season

Pat chicken thighs dry with paper towels. Trim excess fat but leave skin intact. Season both sides with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper (reserve remaining salt/pepper to adjust before serving).

Press the chicken lightly into 3/4 cup of the grated Parmesan so a thin layer adheres to the skin on both sides. Place chicken in a shallow dish or large resealable bag.

Make the marinade

In a medium bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, 2 tablespoons olive oil, Dijon mustard, honey, chopped parsley, oregano, thyme, 1/4 tsp white pepper and red pepper flakes until smooth and homogenous.

Taste the marinade and adjust: add up to remaining 1/2 tsp kosher salt and up to remaining 1/2 tsp black pepper if desired. The marinade should be bright, garlicky and slightly tangy — not overly salty.

Spoon or pour roughly half of the marinade (about 3/4 cup) over the Parmesan-dusted chicken, turning to coat both sides thoroughly. Reserve the remaining marinade for basting during grilling and for serving if desired. Seal the dish or bag and refrigerate for 4–12 hours (overnight best) to allow flavors to penetrate.

Prepare the grill for indirect heat

Remove chicken from refrigerator 30 minutes before grilling. Preheat a gas grill to set up two zones: one side medium-high (direct heat) and the other side low (indirect). Aim for an indirect zone of 275–300°F (135–150°C). If using charcoal, bank coals to one side and leave the other side clear for indirect cooking.

Brush the grates clean and oil lightly. Place a disposable foil drip pan under the indirect zone (beneath where chicken will sit) to catch drips and help maintain gentle heat.

Slow-roast

Place the marinated, Parmesan-coated thighs skin-side up on the indirect zone. Close the lid and cook for 30–40 minutes, maintaining 275–300°F, until internal temperature reaches 160°F (71°C). Every 10–12 minutes open grill briefly and baste the tops with a thin layer of reserved marinade using a silicone brush to keep the surface moist and flavored. If grill temperature drops, increase a little on the direct side briefly to maintain heat but do not place chicken directly over flames.

Finish over direct heat for texture

When chicken reaches 160°F, move thighs skin-side down onto the direct heat side for 2–4 minutes to crisp and lightly char the skin and melt the Parmesan into a golden crust. Watch closely to avoid burning. Target final internal temperature: 165°F (74°C).

Remove chicken to a clean platter and tent loosely with foil. Let rest for 5–8 minutes so juices redistribute and carryover cooking reaches final temp.

Just before serving, brush the tops with 1–2 tablespoons extra-virgin olive oil and sprinkle remaining 1/4 cup grated Parmesan over the thighs for an extra cheesy finish. Garnish with chopped parsley and serve with lemon wedges on the side for squeezing over.

Serve warm. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a 350°F oven until warmed through to preserve texture.