That first bite of smoky, herb-crusted chicken the kind that comes off a skewer at a Brazilian steakhouse is honestly unforgettable. Copycat Texas de Brazil Chicken brings that exact magic home, no reservation required.
Spring evenings have me craving something that feels special but doesn’t ask much of me. Back when Eleanor was small, I started testing herb marinades for grilled chicken oregano, garlic, a little olive oil adjusting the ratios until the flavor hit just right. After ten years of tinkering with copycat recipes, I know that the marinade time is everything here. This is my go-to when I’m tired and still want dinner to feel like a real treat.
PrintCopycat Texas de Brazil Chicken Warm Satisfying Real Brazilian Flavor at Home
Enjoy a delicious Copycat Texas de Brazil Chicken recipe that’s perfect for an easy dinner or weeknight family meal. This Brazilian grilled chicken is tender, juicy, and herb marinated for bold flavor. A true crowd-pleaser at your table.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Method: Grilled
Ingredients
- 2 pounds boneless skinless Chicken Breasts cut into sixteen 2-ounce cubes
- 1 ½ tablespoons kosher salt
- ⅓ cup freshly squeezed lemon juice
- 3 tablespoons red wine
- ⅓ cup olive oil
- 1 tablespoon fresh thyme chopped
- ½ tablespoon fresh rosemary chopped
- ⅛ teaspoon ground cumin
- 16 slices Apple Wood-Smoked Bacon thin
- 16 leaves fresh sage
- freshly ground black pepper to taste
Instructions
- Cut the chicken breasts into sixteen 2-ounce cubes and place them in a bowl.
- Combine kosher salt, lemon juice, red wine, olive oil, fresh thyme, fresh rosemary, ground cumin, and black pepper to create a flavorful marinade.
- Toss the chicken cubes gently in the marinade ensuring even coating and let sit for at least 25 minutes to absorb the flavors.
- Wrap each marinated chicken cube with a slice of Apple Wood-Smoked Bacon and secure with a leaf of fresh sage.
- Grill the bacon-wrapped chicken pieces over medium heat for about 15 minutes until the bacon is crisp and the chicken is cooked through.
- Remove from grill, rest briefly, then serve warm as a satisfying main dish.
Nutrition
- Calories: 4242.63kcal
- Sugar: 2.42g
- Sodium: 15985.94mg
- Fat: 287.69g
- Saturated Fat: 82.82g
- Unsaturated Fat: 155.22g + 38.66g
- Trans Fat: 0.09g
- Carbohydrates: 12.34g
- Fiber: 3.71g
- Protein: 338.78g
- Cholesterol: 1062.24mg
Why You’ll Love This Recipe
Here’s the honest truth this is the kind of dinner that feels like you tried hard, even when you didn’t. On those evenings when you’re tired but still want something that tastes like a real treat, this one delivers without drama.
- The bacon wraps the chicken and keeps every cube juicy all the way through
- Fresh herbs and lemon juice do the heavy lifting in the marinade
- It grills fast about 15 minutes so dinner is never far away
Texas de Brazil Chicken has that warm, smoky depth that makes people ask what your secret is. Now you can just smile.
What You Need to Know About the Ingredients
Every ingredient in this recipe earns its spot. The combination of fresh rosemary, fresh thyme, and fresh sage is what gives this chicken its distinctly herby, restaurant-quality aroma.
- Chicken breasts cut into 2-ounce cubes so they cook evenly and stay tender
- Apple wood-smoked bacon thin slices wrap cleanly and crisp up beautifully on the grill
- Lemon juice and red wine together they tenderize the chicken and lift the whole marinade
- Olive oil, cumin, salt, and pepper a simple backbone that pulls everything together
Note: Thin-sliced bacon is non-negotiable here. Thick cut won’t render fast enough, and the chicken will overcook waiting for it.
How to Make Copycat Texas de Brazil Chicken at Home
After years of testing herb marinades, Julia found that giving the chicken a full 20-minute soak makes all the difference between good and genuinely great.
- Cut chicken breasts into sixteen 2-ounce cubes and pat them dry.
- Whisk together lemon juice, red wine, olive oil, kosher salt, fresh thyme, fresh rosemary, ground cumin, and freshly ground black pepper in a bowl.
- Toss the chicken cubes in the marinade and let them rest for at least 20 minutes.
- Lay one fresh sage leaf on each cube, then wrap tightly with one slice of apple wood-smoked bacon.
- Thread onto skewers and grill over medium-high heat for about 15 minutes, turning occasionally, until the bacon is crisp and the chicken is cooked through.
Pro Tip: Leave a little space between cubes on the skewer so the heat circulates and the bacon crisps evenly on all sides.
Can You Make This Recipe Ahead of Time?
Yes and it’s actually better if you do. Assembling the bacon-wrapped cubes the night before gives the marinade more time to work into the chicken.
- Marinate and wrap up to 24 hours ahead, covered in the fridge
- Skewer just before grilling so the bacon stays snug
- Leftovers keep well in an airtight container for up to 3 days
Reheat gently in a skillet over low heat the microwave tends to make the bacon a little sad.
Simple Swaps and Serving Ideas
The base recipe is already spot-on, but a few easy adjustments work well if you need them.
- No apple wood-smoked bacon? Regular thin-cut bacon works you’ll just get a slightly milder smoky note
- Fresh thyme or rosemary running low? Dried herbs work at half the quantity in a pinch
- Red wine can be swapped for a splash of red wine vinegar if that’s what you have
Serve these straight off the skewer alongside a simple green salad or roasted vegetables. The flavors are bold enough that they don’t need much company.
FAQs ( Copycat Texas de Brazil Chicken )
What marinade does Texas de Brazil use on their chicken?
This recipe uses a marinade of lemon juice, red wine, olive oil, thyme, rosemary, cumin, salt, and black pepper. That combination delivers the bright, herby flavor the restaurant is known for.
Can I make Texas de Brazil chicken on a home grill?
Yes, this dish is well suited to a home grill. Check your recipe card for exact heat settings and timing to get the bacon properly crisped.
How do I get Texas de Brazil style chicken juicy?
The lemon juice and olive oil marinade in this recipe tenderize the chicken and lock in moisture before grilling. Cutting breasts into even 2-ounce cubes also helps them cook evenly without drying out.
What is the seasoning on Texas de Brazil picanha?
This recipe is specifically for the bacon-wrapped chicken, not picanha. For picanha seasoning details, check an authentic Texas de Brazil picanha recipe separately.
What sides go with Texas de Brazil style grilled chicken?
This savory, bacon-wrapped meal pairs well with rice, roasted vegetables, or a simple green salad. Light sides balance the richness of the bacon and herb marinade.
One Bite and You’ll Understand Why This Stays in the Rotation
This Texas de Brazil Chicken comes together in about 15 minutes on the grill and the payoff is something special. Smoky bacon, tender herb-soaked chicken, that unmistakable aroma of rosemary and thyme hitting the heat. It turns out beautifully, every single time.
A few things worth keeping in mind: thin-sliced bacon really is non-negotiable here it crisps up fast and keeps the chicken from overcooking while it waits. And if you can assemble everything the night before, do it. The marinade gets deeper, the flavor gets better, and dinner the next evening practically takes care of itself. Leftovers reheat beautifully in a skillet over low heat just skip the microwave and let the bacon stay crisp the way it deserves.
If you make this one, I’d love to hear how it goes drop a comment below or share a photo. Save this recipe for a friend who needs a real dinner win this week. Little wins in the kitchen can change the whole evening.
