Frango Agri-doce Recipe

Trim and season

Trim excess fat from the chicken thighs and pat them dry with paper towels. Lightly score the surface of each thigh (3–4 shallow diagonal cuts) so the marinade penetrates. Season both sides with kosher salt (1.5 tsp) and black pepper (1 tsp) and lightly drizzle 1 tablespoon neutral oil; rub to coat.

Marinate

Place the seasoned thighs in a shallow dish or a resealable plastic bag. Pour two-thirds of the prepared gaucho (agri-doce) sauce over the chicken, reserve the remaining third for basting/grilling. Turn to coat so the sauce gets in the score marks. Refrigerate and marinate at least 1 hour, preferably 3–4 hours, up to overnight. Remove from refrigerator 20–30 minutes before grilling to come toward room temperature.

Make the sauce: In a medium bowl whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1/4 cup fresh orange juice, 3 tablespoons honey, 1 tablespoon light brown sugar, 1 tablespoon soy sauce and 1 tablespoon fresh lime juice until the honey and sugar dissolve.

Add aromatics and spices: Stir in 3 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper and 2 tablespoons chopped fresh cilantro. Taste and adjust: if you want it sweeter add up to 1 additional tablespoon honey; for more heat add extra red pepper flakes.

Reserve some sauce: Reserve approximately one-third of the finished sauce in a separate bowl to use for basting while grilling and for finishing the cooked chicken. Keep reserved sauce refrigerated until ready to baste.

Preheat grill: Preheat an outdoor gas or charcoal grill to medium-high (about 425–475°F / 220–245°C). If using charcoal, bank coals to create direct heat and a cooler zone for finishing. Oil the grill grates well to prevent sticking.

Grill the chicken: Place the marinated thighs over direct heat. Grill 4–5 minutes per side with the lid open or partially open, basting every 2 minutes with the reserved sauce using a clean brush. Watch for flare-ups from the honey; move pieces to the cooler zone briefly if flames intensify. Internal temperature should reach 165°F (74°C).

Caramelize and finish: During the last 1–2 minutes of grilling, brush a thin layer of extra honey (1 tablespoon) or the reserved sauce and hold the chicken over direct heat for 30–60 seconds per side to develop a glossy caramelized exterior. Do not leave unattended to avoid burning the sugars.

Rest and garnish: Transfer chicken to a cutting board and let rest 5 minutes. Brush with any remaining reserved sauce, sprinkle with chopped cilantro (1 tablespoon) and serve with lime wedges.