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Restaurants›Rodizio Grill Brazilian Steakhouse Sarasota›Frango Agri-doce Recipe

Frango Agri-doce Recipe

Name: Rodizio Grill Brazilian Steakhouse Sarasotas Frango Agri-Doce Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 1 cups packed light brown sugar; 1 cups apple cider vinegar; 1 cups orange juice (freshly squeezed); 1 cups ketchup; 0.25 cups soy sauce; 2 tbs olive oil; 2 tsp smoked paprika; 1 tsp ground cumin; 6 to taste garlic cloves, finely minced; 1 tsp red pepper flakes (adjust for heat); 2 tbs fresh lime juice; 0.25 cups honey; 1.5 tsp salt; 1 tsp freshly ground black pepper; 3 lbs boneless, skinless chicken thighs; 1 lbs boneless, skinless chicken breasts (optional, for variety); 2 tbs vegetable oil (for grill and brushing); 0.25 cups chopped fresh cilantro; 3 tbs thinly sliced green onions; 4 to taste lime wedges; 2 tsp extra honey (for final glaze, optional)

Inspired by Rodizio Grill Brazilian Steakhouse Sarasota

Time3h

Serves6

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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Marinade & Sauce (Gaucho-style Agri-Doce)

1 cups packed light brown sugar

1 cups Apple cider vinegar

1 cups orange juice (freshly squeezed)

1 cups Ketchup

1/4 cups Aged soy sauce

2 tbs olive oil

2 tsp Smoked paprika

1 tsp Ground cumin

6 to taste garlic cloves, finely minced

1 tsp red pepper flakes (adjust for heat)

2 tbs Fresh lime juice

1/4 cups Honey

1 1/2 tsp Celtic sea salt

1 tsp freshly ground black pepper

Chicken

3 lbs boneless, skinless chicken thighs

1 lbs boneless, skinless chicken breasts (optional, for variety)

2 tbs vegetable oil (for grill and brushing)

Finishing & Garnish

1/4 cups chopped fresh cilantro

3 tbs thinly sliced green onions

4 to taste Lime wedges

2 tsp extra honey (for final glaze, optional)

Method

Marinade & Sauce (Gaucho-style Agri-Doce)

Prepare Sauce

In a medium saucepan combine brown sugar, apple cider vinegar, orange juice, ketchup, soy sauce, olive oil, smoked paprika, ground cumin, minced garlic, red pepper flakes, lime juice, honey, salt, and black pepper. Whisk to combine.

Bring mixture to a gentle simmer over medium heat, stirring occasionally. Allow to simmer 10–12 minutes until slightly thickened and glossy. Taste and adjust heat or acidity: add more red pepper flakes for heat, more honey for sweetness, or a splash more vinegar for tang.

Remove from heat and let cool to room temperature. Pour half of the sauce into a heatproof container to use as the marinade. Reserve the remaining half, covered and refrigerated, for basting during and after grilling (reheat gently before use).

Chicken

Marinate Chicken

Place chicken thighs (and optional breasts) in a large zip-top bag or shallow dish. Pour the cooled marinade over the chicken, making sure all pieces are coated. Seal or cover and refrigerate at least 2 hours, preferably 4–6 hours or overnight for best flavor penetration.

Remove the chicken from the refrigerator 30 minutes before grilling to bring it closer to room temperature; reserve excess marinade in the refrigerator (do not use marinade that contacted raw chicken unless you bring it to a full rolling boil for at least 5 minutes).

Preheat Grill

Preheat an outdoor gas grill to medium-high (about 400°F/200°C) or prepare a charcoal grill with a hot zone and a cooler zone for indirect heat. Oil the grill grates lightly with vegetable oil to prevent sticking.

Grill Chicken

Remove chicken from the marinade and let excess drip off. Place chicken over direct medium-high heat. Grill thighs 5–7 minutes per side, flipping once, until nicely charred and internal temperature reaches 165°F (74°C). Thinner breasts will take about 4–6 minutes per side; use an instant-read thermometer to confirm doneness. During the last 6–8 minutes of grilling, baste the chicken 2–3 times with the reserved, fully cooked gaucho sauce (reheated) to build a sticky, agri-doce glaze.

If the exterior is charring too quickly before the center is cooked, move the chicken to the cooler zone (indirect heat) to finish cooking while continuing to baste lightly.

Once cooked, transfer chicken to a clean platter and let rest 5 minutes to allow juices to redistribute and the glaze to set.

Finishing & Garnish

If using extra honey, warm it slightly and brush lightly over the rested chicken for an additional glossy sweet finish.

Sprinkle chopped cilantro and sliced green onions over the chicken. Serve with lime wedges so guests can squeeze fresh lime over the pieces to brighten flavors.

Slice the chicken against the grain for breasts and serve thighs whole or halved. Offer reserved extra gaucho sauce on the side for dipping.