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Frango Agri-docegf Recipe

Name: Rodizio Grill Brazilian Steakhouse Denvers Frango Agri-DoceGF Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 6 pieces bone-in, skin-on chicken thighs (or breasts if preferred); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs olive oil (for brushing and marinade); 1 tbs vegetable oil (neutral); 1 tbs unsalted butter; 3 cloves minced garlic (about 3 cloves); 0.5 cup small yellow onion, finely minced; 0.25 cup light brown sugar, packed; 3 tbs apple cider vinegar; 0.5 cup orange juice (fresh if possible); 2 tbs soy sauce (or gluten-free tamari for GF); 1 tbs tomato paste; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp crushed red pepper flakes; 1 tbs honey; 1 tbs fresh lime juice; 2 tbs chopped fresh cilantro (optional, for finishing); 2 tbs water (to adjust sauce consistency); 4 pieces lime wedges; 1 tbs extra chopped cilantro

Inspired by Rodizio Grill Brazilian Steakhouse Denver

Time1h

Serves4

Rodizio Grill puts a spin on the traditional churrasco with this crowd pleasing sweet and spicy chicken. Frango Agri-Doce was created in the kitchens of Rodizio Grill to attend to guests requests for a flavorful chicken option. The chicken is basted in Rodizio Grill's unique home-made gaucho sauce, then grilled to bring out the flavors.

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Ingredients

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Chicken & Marinade

6 pieces bone-in, skin-on chicken thighs (or breasts if preferred)

2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs olive oil (for brushing and marinade)

Rodizio-style Gaucho Agri-Doce Sauce (Sweet & Spicy Basting Sauce)

1 tbs vegetable oil (neutral)

1 tbs Unsalted butter

3 cloves minced garlic (about 3 cloves)

1/2 cup small yellow onion, finely minced

1/4 cup light brown sugar, packed

3 tbs Apple cider vinegar

1/2 cup orange juice (fresh if possible)

2 tbs soy sauce (or gluten-free tamari for GF)

1 tbs tomato paste

1 tsp Smoked paprika

1/2 tsp Ground cumin

1/2 tsp Crushed red pepper flakes

1 tbs Honey

1 tbs Fresh lime juice

2 tbs chopped fresh cilantro (optional, for finishing)

2 tbs water (to adjust sauce consistency)

Garnish & Serving

4 pieces Lime wedges

1 tbs extra chopped cilantro

Method

Prep Chicken

Trim and season

Pat the chicken pieces dry with paper towels. If using larger breasts, butterfly or pound to even thickness. Season both sides with kosher salt and freshly ground black pepper. Lightly brush both sides with 1 tablespoon olive oil to help the seasoning adhere.

Let the seasoned chicken rest at room temperature for 20–30 minutes while you make the sauce and preheat the grill. This helps the chicken cook more evenly.

Make Gaucho Agri-Doce Sauce

Sauté aromatics

In a medium saucepan over medium heat, add 1 tablespoon vegetable oil and 1 tablespoon unsalted butter. When the butter melts and starts to foam, add the minced garlic and finely minced onion. Cook, stirring frequently, until the onion is softened and translucent, about 4–5 minutes. Do not let the garlic brown.

Build sauce

Stir in the light brown sugar, tomato paste, smoked paprika, ground cumin, and crushed red pepper flakes. Cook for 1 minute to bloom the spices. Add the apple cider vinegar, orange juice, soy sauce (or tamari), honey, and 2 tablespoons water. Bring the mixture to a gentle simmer, scraping any browned bits from the pan.

Simmer and reduce

Reduce heat to low and simmer the sauce, stirring occasionally, until it thickens slightly and the flavors meld, about 8–10 minutes. If the sauce becomes too thick, add 1 tablespoon water at a time to reach a brushable, glossy consistency.

Remove from heat and stir in the fresh lime juice and chopped cilantro (if using). Taste and adjust seasoning: add more honey for sweetness, vinegar for tang, or red pepper flakes for heat. Allow the sauce to cool slightly; reserve about 1/3 cup of the sauce for serving warm on the side.

Grill Chicken & Baste

Preheat grill

Preheat your gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grates. If using a grill pan or broiler, preheat accordingly.

Initial sear

Place the chicken skin-side down (if using skin-on) on the hot grill. Sear undisturbed for 4–5 minutes to get good grill marks and render fat. Flip and sear the other side for 3–4 minutes.

Indirect cook and baste

Move the chicken to indirect heat (or lower the flame to medium). Brush a generous layer of the warm Gaucho Agri-Doce sauce over the chicken. Close the lid and cook for an additional 8–12 minutes, basting every 3–4 minutes with more sauce, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) for breasts or 175°F (79°C) for thighs, and the sauce is caramelized and glossy. Total cook time will depend on piece size.

If flare-ups occur from the sugar in the sauce, move the chicken briefly to a cooler zone and continue cooking until done. For extra char and caramelization, finish directly over medium-high heat for 30–60 seconds per side while basting, watching carefully to avoid burning.

Finish & Serve

Transfer the grilled, basted chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.

Brush with any reserved warm sauce saved for serving. Garnish with chopped cilantro and lime wedges. Serve immediately with extra sauce on the side for dipping.