Galito’s, renowned for its flavorful grilled chicken, has captured the hearts and taste buds of food enthusiasts worldwide. Known for its rich, spicy marinade and perfectly grilled chicken, replicating this dish at home can bring the taste of Galito’s right to your dinner table. Here’s a detailed guide on how to make Galito’s Grilled Chicken at home, ensuring you achieve that authentic, mouth-watering flavor.
Ingredients
For the Marinade:
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup white vinegar
- 1/4 cup water
- 4 cloves garlic, minced
- 2 tablespoons smoked paprika
- 2 tablespoons cayenne pepper (adjust to taste)
- 2 tablespoons peri-peri sauce (or any hot sauce)
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon salt
- 1 teaspoon black pepper
For the Chicken:
- 1 whole chicken (about 3-4 pounds), spatchcocked (butterflied)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
1. Prepare the Marinade
In a large mixing bowl, combine olive oil, lemon juice, white vinegar, water, minced garlic, smoked paprika, cayenne pepper, peri-peri sauce, dried oregano, dried thyme, salt, and black pepper. Whisk the ingredients together until well combined. This marinade is the key to infusing the chicken with the bold, spicy flavors that Galito’s is known for.
2. Marinate the Chicken
Place the spatchcocked chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is thoroughly coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to penetrate the meat deeply.
3. Preheat the Grill
When you’re ready to cook, preheat your grill to medium-high heat (about 375-400°F). If using a charcoal grill, ensure the coals are evenly distributed and the grill grate is clean and well-oiled to prevent sticking.
4. Grill the Chicken
Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill, skin-side down. Grill for about 10-15 minutes, or until the skin is crispy and has nice grill marks. Flip the chicken and continue to grill for another 20-25 minutes, or until the internal temperature reaches 165°F (75°C) at the thickest part of the breast.
5. Baste for Extra Flavor
While grilling, baste the chicken occasionally with the remaining marinade using a basting brush. This step enhances the flavor and keeps the chicken moist.
6. Rest and Serve
Once the chicken is fully cooked, remove it from the grill and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat, ensuring it stays juicy and tender.
7. Garnish and Enjoy
Cut the grilled chicken into serving pieces. Garnish with freshly chopped parsley and serve with lemon wedges on the side. The acidity of the lemon enhances the flavors and adds a refreshing contrast to the spicy marinade.
Tips for Perfect Grilled Chicken
- Spatchcocking the Chicken: Spatchcocking (or butterflying) the chicken ensures even cooking and allows the marinade to penetrate more effectively. To spatchcock, cut along both sides of the backbone with kitchen shears and remove it, then press the chicken flat.
- Marinating Time: For the best flavor, marinate the chicken for at least 8 hours. If time is short, even 1-2 hours of marinating can make a significant difference.
- Grill Maintenance: Clean and oil your grill grates before cooking to prevent sticking and ensure nice grill marks.
- Temperature Control: Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (75°C). This prevents overcooking and dryness.
- Resting Period: Letting the chicken rest after grilling is crucial for retaining moisture. Don’t skip this step!
By following these steps and tips, you can recreate the delicious, fiery taste of Galito’s Grilled Chicken in your own kitchen. Perfect for a family dinner or a summer barbecue, this dish is sure to impress with its bold flavors and succulent texture. Enjoy!
