Flame-Grilled Chicken
Galito's was born in 1996 in Nelspruit, a small town in South Africa's Mpumalanga province. What started as a single outlet quickly became a national obsession. South Africans fell hard for the brand's signature approach: chicken marinated for hours in freshly prepared peri-peri sauce made from real herbs, garlic, lemon, and African bird's-eye chillies then cooked low and slow over an open flame.
No shortcuts. No compromises. Just fire, flavour, and a recipe that has earned its reputation across decades.
It's not fried. It's not grilled on a flat-top. Galito's chicken is flame-grilled and cooked over a real fire, the way it was always meant to be done. The peri-peri marinade penetrates every piece, hour after hour, before it ever meets the flame. The result is chicken with real depth: tender inside, fired outside, and carrying a heat that builds slowly and satisfies completely.
From mild to the legendary 'Hot Hot,' the heat level is yours to choose. The quality never changes.
From its South African roots, Galito's has expanded to more than 17 countries, from Kenya and Bangladesh to Canada and Serbia, with over 260 stores worldwide. The formula hasn't changed. The peri-peri is still made the same way. The flame-grilling is non-negotiable. What travels is the flavour.
Sri Lanka is Galito's newest chapter and one of its most exciting. Brought to the island by Abdul Azeez Brothers (Pvt) Ltd., Galito's is opening its first flagship outlet by Q3, 2026 in Colombo.
A dining experience unlike anything currently on the Colombo market: bold African flavours, authentic flame-grilling, and peri-peri heat that earns its reputation. Sri Lanka's food scene has never tasted anything quite like this.
