Galetogf Recipe

Inspired by Rodizio Grill Brazilian Steakhouse Sarasota

Time2h

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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Chicken & Marinade

8 pieces boneless, skin-on chicken thighs

1 cups plain whole-milk Greek yogurt

1/4 cups Mayonnaise

6 pieces garlic cloves, finely grated or minced

1/4 cups fresh parsley, finely chopped

2 tbs fresh oregano, finely chopped (or 1 tsp dried oregano)

1 tbs fresh thyme leaves, chopped (or 1 tsp dried thyme)

1 tbs Lemon zest

2 tbs fresh lemon juice

2 tbs extra-virgin olive oil

1/2 cups grated Parmesan cheese (for marinade and dusting)

1 1/2 tsp Celtic sea salt

1 tsp freshly ground black pepper

1/4 tsp crushed red pepper flakes (optional)

Finishing & Grill

1 tbs extra-virgin olive oil (for brushing)

2 tbs butter, melted (optional, for basting)

1/4 cups grated Parmesan cheese (for final dusting)

1 tbs Fresh parsley, chopped (for garnish)

Method

Chicken & Marinade

Prep the chicken

Pat the chicken thighs dry with paper towels. Trim any excess fat but leave the skin attached if present to help baste the meat during slow roasting.

Make the creamy garlic-herb marinade

In a medium bowl, whisk together Greek yogurt, mayonnaise, grated garlic, chopped parsley, chopped oregano, chopped thyme, lemon zest, lemon juice, 2 tablespoons extra-virgin olive oil and 1/2 cup grated Parmesan until smooth. Season the mixture with 1 1/2 teaspoons salt, 1 teaspoon black pepper and optional 1/4 teaspoon crushed red pepper flakes. Taste and adjust salt or lemon as desired.

Marinate the chicken

Transfer the chicken thighs to a large zip-top bag or shallow dish. Spoon the marinade over the chicken, making sure each piece is thoroughly coated under the skin where possible. Press out excess air from the bag (if using), seal, and refrigerate for at least 4 hours and up to 24 hours for best flavor and tenderness.

Finishing & Grill

Bring to temperature and preheat grill

Remove the marinated chicken from the refrigerator 30 minutes before cooking to come toward room temperature. Meanwhile, set up a grill for indirect + low heat (target 275–300°F / 135–150°C). If using a charcoal grill, bank coals to one side; for gas, light one burner and leave adjacent burner(s) off. Clean and oil the grill grate.

Prepare for slow roasting

Brush the grill grate lightly with oil. Arrange the chicken thighs skin-side up on the cool side of the grill (indirect heat). Reserve any excess marinade for basting during the last stage but do not use raw marinade earlier.

Slow-roast the chicken

Close the grill lid and cook the chicken indirectly for 45–60 minutes, maintaining a grill temperature of about 275–300°F (135–150°C). Rotate pieces every 15 minutes for even cooking. The aim is to bring the internal temperature to 165°F (74°C) in the thickest part of a thigh while allowing connective tissue to tenderize; some thighs may take up to 60 minutes depending on thickness.

Finish over direct heat

Once internal temp reaches 155–160°F (68–71°C), move chicken over direct medium-low heat or increase grill temperature to medium (around 375–400°F / 190–205°C). Brush tops with 1 tablespoon olive oil and optional 2 tablespoons melted butter, then grill skin-side down for 2–4 minutes to crisp and develop color. Flip and cook an additional 1–2 minutes skin-side up just to finish. Watch carefully to avoid flare-ups from dripping fat.

Final dusting and rest

Remove the chicken from the grill. Immediately dust each thigh with the remaining 1/4 cup grated Parmesan and sprinkle with chopped parsley. Let rest, tented loosely with foil, for 5–8 minutes so juices redistribute and final temperature reaches 165°F (74°C).

Serve

Serve warm. Suggested accompaniments: lemon wedges, grilled vegetables, or a simple salad. Spoon any accumulated juices from the resting tray over the thighs when plating.