Frango Agri-doce Recipe

Trim and season

Pat the chicken thighs dry with paper towels. Trim any excess fat. Rub 2 tablespoons olive oil over the chicken, then season evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours, bringing back to room temperature before grilling).

In a small saucepan or skillet, heat 1 tablespoon neutral oil over medium-low heat. Add the minced garlic and minced shallot and sweat for 1–2 minutes until fragrant and translucent but not browned.

Stir in 2 tsp smoked paprika, 1 tsp ground cumin and 1 tsp red pepper flakes. Toast the spices for 30 seconds to bloom the flavors.

Add 3 tbsp apple cider vinegar, 1 tbsp dark brown sugar, 2 tbsp honey and 2 tbsp soy sauce. Stir and bring to a gentle simmer for 1–2 minutes to dissolve the sugar and meld flavors.

Remove the saucepan from heat. Stir in 1 tbsp fresh lime juice, 2 tbsp finely chopped parsley, and 1 tbsp finely chopped cilantro (if using). If you prefer a slightly thicker, glossy baste, mix 1 tsp cornstarch with 2 tbsp warm water to form a slurry and whisk it into the warm sauce, then return to low heat for 30–60 seconds until thickened. Taste and adjust seasoning — add a pinch more salt or 1 tsp more honey if you want it sweeter, or a squeeze more lime for brightness.

Reserve about 3/4 cup of this sauce for basting while grilling; allow it to cool slightly. Keep an additional 1/4 cup warm (or reheat gently) to serve as a finishing sauce at the table.

Preheat a grill to medium-high (about 400–425°F / 200–220°C). Oil the grill grates to prevent sticking.

Place the seasoned chicken thighs skin-side down on the hottest part of the grill. Grill for 6–8 minutes without moving to develop char and render fat. Watch for flare-ups and move to a slightly cooler spot if needed.

Flip the thighs and begin basting immediately with the gaucho sauce using a brush. Continue grilling, basting every 2–3 minutes with the reserved sauce, moving between direct and indirect heat as needed to prevent burning the sugars in the baste.

Grill until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). This usually takes 10–16 minutes total depending on thickness and grill temperature. If the skin or sauce starts to burn, move to indirect heat and finish with the lid closed.

During the last minute of grilling, brush a final coat of the sauce over the thighs for a glossy finish. Remove the chicken from the grill and let rest for 5 minutes to allow juices to redistribute.

Transfer the rested chicken to a serving platter. Spoon any reserved warm finishing sauce over the chicken or serve it on the side.

Garnish with chopped fresh parsley and lime wedges. Serve hot.