Galeto Recipe

Inspired by Rodizio Grill Brazilian Steakhouse Sarasota

Time4h 30m

Serves4

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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Marinade & Seasoning

2 2/3 lb (1.2 kg) boneless skin-on chicken thighs

1 cups plain whole-milk yogurt

1/2 cups Mayonnaise

6 count Garlic cloves, minced

1/4 cups Fresh parsley, chopped

1 tbs fresh rosemary, finely chopped

1 tbs fresh oregano or 1 tsp dried oregano

1 tbs Lemon zest

2 tbs fresh lemon juice

2 tbs extra-virgin olive oil

1/2 cups Grated Parmesan cheese

2 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

1/2 tsp smoked paprika (optional)

1/4 tsp crushed red pepper flakes (optional)

Finishing & Grill

2 tbs unsalted butter, melted

1/4 cups extra grated Parmesan for dusting

2 tbs Fresh parsley, chopped (for garnish)

4 count lemon wedges (to serve)

Method

Marinade & Seasoning

Prepare chicken

Pat the boneless chicken thighs dry with paper towels. If very thick, lightly butterfly or press to an even thickness about 1/2–3/4 inch for even cooking.

Make marinade

In a medium bowl combine the yogurt, mayonnaise, minced garlic, chopped parsley, chopped rosemary, oregano, lemon zest, lemon juice, olive oil, 1/2 cup grated Parmesan, salt, black pepper, smoked paprika (if using), and red pepper flakes (if using). Stir until smooth and fully combined.

Marinate chicken

Place the chicken thighs in a shallow nonreactive dish or large resealable bag. Pour the marinade over the chicken, making sure each piece is well coated. Press out excess air and seal, or cover dish tightly. Refrigerate for at least 4 hours, ideally overnight (8–12 hours) to let flavors penetrate and tenderize.

Grill & Finish

Bring to temperature

Remove marinated chicken from refrigerator 30–45 minutes before cooking to take the chill off; keep covered.

Preheat grill

Prepare a grill for indirect heat and aim for a steady grill temperature of 300–325°F (150–160°C). If using a gas grill, light one side and leave the other side off. If using charcoal, bank coals to one side. Oil the grill grates lightly to prevent sticking.

Sear (optional)

For a deeper crust, sear the thighs skin-side down over direct medium-high heat for 2–3 minutes until golden-brown. Watch carefully to prevent flare-ups from the marinade fats.

Slow-roast

Move the chicken to the cooler side of the grill (indirect heat), skin-side up. Close the lid and cook slowly until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). This will take about 25–35 minutes depending on thickness and grill temperature. Rotate pieces once halfway through for even cooking.

Brush with butter and cheese

About 5 minutes before the chicken reaches 165°F, brush the tops lightly with melted butter and sprinkle evenly with the remaining 1/4 cup grated Parmesan. Close the lid and allow the cheese to set and meld, 3–5 minutes.

Rest & garnish

Remove the chicken from the grill and transfer to a clean platter. Tent loosely with foil and rest for 5–7 minutes to allow juices to redistribute. Sprinkle with chopped fresh parsley and serve with lemon wedges.