Frango Agri-docegf Recipe

Name: Rodizio Grill Brazilian Steakhouse Sarasotas Frango Agri-DoceGF Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 8 pieces bone-in, skin-on chicken thighs (or boneless thighs); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp extra-virgin olive oil; 6 cloves garlic cloves, minced; 1 cup fresh orange juice; 2 tbsp lime juice; 2 tbsp apple cider vinegar; 3 tbsp light brown sugar, packed; 2 tbsp honey; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp red pepper flakes; 1 tsp chipotle in adobo, minced (optional for smoky heat); 1 tbsp soy sauce (or tamari for GF); 1 tbsp tomato paste; 1 cup water; 1 tsp cornstarch; 2 tbsp fresh cilantro, chopped; 1 tsp orange zest; 4 pieces lime wedges (for serving)

Inspired by Rodizio Grill Brazilian Steakhouse Sarasota

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

8 pieces bone-in, skin-on chicken thighs (or boneless thighs)

2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp extra-virgin olive oil

Gaucho Agri-Doce Baste (sweet & spicy gaucho sauce)

6 cloves Garlic cloves, minced

1 cup fresh orange juice

2 tbsp ReaLime juice

2 tbsp Apple cider vinegar

3 tbsp light brown sugar, packed

2 tbsp Honey

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Dried oregano

1 tsp Red pepper flakes

1 tsp chipotle in adobo, minced (optional for smoky heat)

1 tbsp soy sauce (or tamari for GF)

1 tbsp tomato paste

1 cup water

1 tsp Cornstarch

Finishing & Garnish

2 tbsp Fresh cilantro, chopped

1 tsp orange zest

4 pieces Lime wedges (for serving)

Method

Chicken & Marinade

Season and rest

Pat the chicken thighs dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper. Rub with 2 tablespoons olive oil to help the skin crisp and help the baste adhere. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours and bring back to room temperature 30 minutes before grilling).

Gaucho Agri-Doce Baste (sweet & spicy gaucho sauce)

Prepare the sauce base: In a medium saucepan set over medium heat, add 1 cup orange juice, 2 tablespoons lime juice, 2 tablespoons apple cider vinegar, 3 tablespoons packed light brown sugar and 2 tablespoons honey. Stir to combine.

Add aromatics and seasonings: Stir in 6 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, and 1 teaspoon minced chipotle in adobo (if using). Add 1 tablespoon tomato paste and 1 tablespoon soy sauce (or tamari).

Simmer and reduce: Bring the mixture to a low simmer over medium-low heat. Cook, stirring occasionally, until the sauce reduces and thickens slightly, about 12–15 minutes.

Adjust texture and mouthfeel: In a small bowl, whisk 1 teaspoon cornstarch into 1 cup cold water until dissolved; slowly whisk about 2–3 tablespoons of the simmering sauce into the cornstarch slurry to temper, then pour the tempered slurry back into the saucepan and simmer 1–2 minutes until the sauce is glossy and coats the back of a spoon. If the sauce becomes too thick, add up to 2 tablespoons water to reach brushing consistency.

Taste and balance: Taste the baste and adjust seasoning — more honey for sweetness, more vinegar or lime juice for brightness, or a pinch more red pepper flakes or chipotle for heat. Remove from heat and let cool slightly to warm (not cold) for basting during grilling.

Grilling & Finishing

Preheat grill: Prepare a medium-high heat on a gas grill or set up a two-zone fire on a charcoal grill (direct heat for searing, indirect for finishing). Oil grill grates well.

Sear the chicken: Place chicken thighs skin-side down over direct medium-high heat. Sear 4–6 minutes until nicely browned and grill marks develop. Flip and sear the other side 3–4 minutes.

Move to indirect heat and baste: Transfer the seared chicken to the cooler side of the grill (indirect heat). Using a heatproof silicone brush, baste the skin side with a generous layer of the warm Agri-Doce gaucho sauce. Close the lid and cook 8–12 minutes, basting every 3–4 minutes more (2–3 additional coats) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) for boneless or 175°F (79°C) for bone-in.

Finish for caramelization: For the last 1–2 minutes, move the pieces briefly back over direct heat, basting once more to caramelize the glaze—watch closely to avoid burning due to the sugar.

Rest and garnish: Remove chicken to a cutting board and let rest 5 minutes. Spoon any reserved warm baste over the chicken (do not use baste that contacted raw chicken unless you boiled it — reserve a portion of the sauce before brushing if you want a safe dipping sauce). Sprinkle with chopped cilantro and orange zest. Serve with lime wedges.