Galeto Recipe
Marinated in a creamy garlic herbal blend and dusted with grated parmesan cheese, this boneless chicken thigh is slow-roasted on the grill to a tender and savory finish.
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Ingredients
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Marinated Chicken
Finishing & Grill
Method
Marinated Chicken
- 1
Prepare the marinade
In a medium bowl combine Greek yogurt, mayonnaise, minced garlic, chopped parsley, chopped oregano, chopped thyme, lemon zest, lemon juice, olive oil, grated Parmesan, smoked paprika, salt, black pepper and crushed red pepper flakes (if using). Whisk until smooth and evenly incorporated.
- 2
Trim and score chicken
Pat the chicken thighs dry with paper towels. Trim any excess fat and, if thighs are very thick, lightly score the underside (1/4-inch deep) in 2–3 places so the marinade penetrates and they cook evenly.
- 3
Marinate
Place the chicken thighs in a large zip-top bag or a shallow dish. Spoon the creamy garlic-herb marinade over the chicken, pressing it into all surfaces so each piece is well coated. Seal bag or cover dish and refrigerate for at least 4 hours, ideally overnight (8–12 hours) for best flavor and tenderness.
Finishing & Grill
- 4
Bring to room temperature
Remove the marinated chicken from the refrigerator 30–45 minutes before grilling to bring it toward room temperature. This promotes even cooking.
- 5
- 6
Slow roast on the grill
Arrange the thighs skin-side up on the cooler side of the grill (indirect heat). Close the lid and cook slowly for 25–35 minutes, flipping once after about 15–20 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Because of the yogurt-mayo marinade and the skin, the chicken will stay moist and tender.
- 7
Crisp the skin and finish
Move the thighs to direct heat or raise grill temperature to medium-high for 2–4 minutes per side to render and crisp the skin. Watch closely to avoid flare-ups. If using a broiler or very hot side of the grill, flip once and crisp both sides — total additional time should be 4–8 minutes depending on heat.
- 8
- 9
Rest and serve
Transfer the thighs to a cutting board, tent loosely with foil and rest for 5 minutes. Garnish with chopped fresh parsley. Serve whole or slice across the grain. Offer extra lemon wedges if desired.