📝 About This Recipe
Transport your palate to the hills of Rio Grande do Sul with this Galeto, a staple of Brazilian 'galeterias' and southern churrasco culture. These young chickens are marinated in a vibrant blend of white wine, garlic, and fresh herbs before being spatchcocked and grilled to smoky perfection. The result is an incredibly tender bird with crispy, golden skin and a deep infusion of aromatics that defines the spirit of Brazilian hospitality.
🥗 Ingredients
The Chicken
- 2 pieces Cornish game hens or baby chickens (approx. 1.2 to 1.5 lbs each)
The Vinha d'Alhos (Marinade)
- 1 cup Dry white wine (Chardonnay or Sauvignon Blanc work well)
- 1/4 cup White wine vinegar
- 6 pieces Garlic cloves (smashed and minced into a paste)
- 10-12 pieces Fresh sage leaves (finely chopped)
- 2 tablespoons Fresh oregano (chopped)
- 1/4 cup Fresh parsley (finely chopped)
- 1.5 tablespoons Kosher salt (adjust to taste)
- 1 teaspoon Freshly cracked black pepper
- 1/4 cup Extra virgin olive oil
- 1/2 teaspoon Red chili flakes (optional for a subtle kick)
For Grilling & Basting
- 2 tablespoons Unsalted butter (melted and mixed with a splash of the marinade)
- 1 piece Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Spatchcock the chickens: Use sharp kitchen shears to cut along both sides of the backbone to remove it entirely. Flip the bird over and press firmly on the breastbone until you hear a crack and the chicken lies completely flat.
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2
Prepare the marinade: In a medium bowl, whisk together the white wine, vinegar, olive oil, garlic paste, sage, oregano, parsley, salt, pepper, and chili flakes.
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3
Marinate: Place the chickens in a large resealable bag or a shallow glass dish. Pour the marinade over the birds, ensuring they are fully submerged or coated. Refrigerate for at least 4 hours, though overnight (up to 24 hours) is preferred for maximum flavor penetration.
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4
Temper the meat: Remove the chickens from the refrigerator 30-45 minutes before cooking to take the chill off. This ensures even cooking.
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5
Preheat the grill: Set up your grill for two-zone cooking (medium-high direct heat on one side, and a cooler indirect zone on the other). Aim for an ambient grill temperature of about 375°F (190°C).
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6
Initial Sear: Remove chickens from the marinade (reserve the liquid) and pat the skin dry with paper towels. Place the chickens skin-side down over the direct heat zone. Grill for 4-5 minutes until the skin is golden brown and slightly charred.
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7
Flip and Transfer: Carefully flip the chickens so they are skin-side up and move them to the indirect heat zone (the cooler side of the grill).
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8
Slow Roast: Close the grill lid. This allows the heat to circulate like an oven, cooking the meat through without burning the skin.
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9
Baste: Every 10-15 minutes, brush the chickens with the melted butter and reserved marinade mixture to keep the meat succulent and add layers of flavor.
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10
Check Doneness: Continue cooking for 25-30 minutes. The galeto is ready when an instant-read thermometer inserted into the thickest part of the thigh (without hitting bone) reaches 165°F (74°C).
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11
Rest: Transfer the chickens to a carving board and tent loosely with foil. Let them rest for 10 minutes. This is crucial for the juices to redistribute.
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12
Serve: Cut each bird into quarters (two legs/thighs and two breast/wing pieces) and serve immediately with fresh lemon wedges.
💡 Chef's Tips
Always use baby chickens or Cornish hens; larger chickens won't achieve the same delicate 'galeto' texture. Don't skip the sage—it is the signature herb of the Gaúcho-style galeto and provides that authentic aroma. If cooking indoors, use a cast-iron grill pan for the sear and finish in a 400°F oven. Patting the skin dry before grilling is the secret to achieving that coveted crispy exterior. Reserve some of the marinade (before adding it to raw chicken) to mix with butter for the final basting steps.
🍽️ Serving Suggestions
Serve with 'Polenta Frita' (crispy fried polenta sticks) for the most traditional pairing. A side of 'Arroz Carreteiro' (Gaúcho-style rice) makes this a hearty, complete meal. Pair with a crisp Brazilian Caipirinha or a chilled glass of Sauvignon Blanc to cut through the richness. Include a simple tomato and onion salad tossed in lime juice and olive oil as a refreshing palate cleanser. Always provide a bowl of 'Farofa' (toasted cassava flour) on the side for dipping the juicy chicken pieces.