Grilled Jaboticaba Glazed Chicken Skewers

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken skewers brushed with a sweet and tangy jaboticaba berry glaze, grilled to a smoky finish for a unique tropical flavor. This Brazilian-inspired chicken recipe, ready in about 85 minutes, pairs boneless skinless chicken thighs, jaboticaba berry jam, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 75 min Cook: 10 min Serves 4 Brazilian cuisine 320 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs
1/2 cup jaboticaba berry jam
2 tbsp soy sauce
1 tbsp fresh lime juice
1 tsp grated fresh ginger
2 minced garlic cloves
8 soaked in water for 30 minutes wooden skewers

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Instructions

Step 1: Cut 1 pound boneless skinless chicken thighs into 1 1/2-inch cubes and place them in a large bowl.
Step 2: In a separate bowl, whisk together 1/2 cup jaboticaba berry jam, 2 tablespoons soy sauce, 1 tablespoon fresh lime juice, 1 teaspoon grated fresh ginger, and 2 minced garlic cloves until smooth.
Step 3: Pour the glaze over the chicken cubes and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour.
Step 4: Preheat your grill to medium-high heat (about 400°F). Thread the chicken pieces evenly onto 8 soaked wooden skewers.
Step 5: Grill the skewers for 4-5 minutes per side, basting occasionally with leftover marinade, until the chicken is cooked through and has a slight char.
Step 6: Remove from heat and let rest for 5 minutes before serving to allow juices to redistribute.