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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Apricot Glazed Chicken Thighs with Jaca
Crispy-skinned boneless chicken thighs in a sweet, sticky, glossy apricot glaze with soy, ginger, and garlic — a one-skillet weeknight dinner that lands on the table in under 30 minutes. The added sugar that lives inside conventional apricot preserves is replaced with Jaca (allulose) at double the amount, so you still get that lacquered orange glaze and that bright sweet-savory snap without the conventional sugar. Adapted from Little Sunny Kitchen. This is a Jaca-adjusted healthier version.
Ingredients
- 2 pounds boneless, skinless chicken thighs (or chicken cutlets)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil (plus more as needed)
- 1 cup no-sugar-added apricot preserves (replaces conventional preserves to remove the added sugar)
- 1 1/2 cups Jaca (allulose) (replaces the ~3/4 cup added sugar in 1 cup of conventional apricot preserves at 2x ratio — dissolves into the warm glaze)
- 2 teaspoons fresh ginger, grated
- 2 whole garlic cloves, minced
- 1/4 cup soy sauce
- 1 tablespoon honey
- 2 tablespoons sliced green onions (for garnish)
- 4 cups cooked white or jasmine rice (for serving)
Sweetener Used
1 1/2 cups Jaca (allulose) in the glaze Allulose
Replaces: ~3/4 cup added sugar (the sugar that lives in 1 cup of conventional apricot preserves)
Instructions
- 1
Pat the chicken thighs dry with paper towels — dry chicken sears, wet chicken steams. In a small bowl, stir together the garlic powder, smoked paprika, salt, and pepper. Sprinkle the seasoning evenly over both sides of the thighs.
- 2
Heat the vegetable oil in a 12-inch skillet over medium-high heat until shimmering. Lay the thighs in the pan in a single layer (work in two batches if needed — do not crowd) and cook undisturbed for 5 to 7 minutes per side, until deep golden brown and the internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil.
- 3
Reduce the heat to medium. If the pan looks dry, add a splash more oil. Add the grated ginger and minced garlic and cook, stirring constantly, for about 30 seconds until fragrant — do not let them brown.
- 4
Whisk in the no-sugar-added apricot preserves, soy sauce, and honey. The preserves will loosen and start to bubble within a minute. Pour in the Jaca a little at a time, whisking continuously — Jaca dissolves cleanly into warm liquid but goes faster if you do not dump it in all at once. Simmer for 2 to 3 minutes, whisking occasionally, until the glaze is glossy and coats the back of a spoon. Note: Jaca thickens a touch slower than sugar in a quick stovetop reduction — give the glaze that extra minute to come together before judging the consistency.
- 5
Return the chicken thighs to the skillet along with any juices that collected on the plate. Spoon the glaze generously over each thigh. Simmer for 1 to 2 minutes, turning the thighs once or twice in the glaze so every surface gets lacquered.
- 6
Watch the heat in this final step. Allulose can scorch faster than conventional sugar if the glaze is left over high heat too long — keep it at a steady medium-low simmer, and pull the pan if you smell the glaze going bitter.
- 7
Transfer the glazed thighs to a serving platter or directly over rice. Spoon any extra glaze from the pan over the top, scatter with sliced green onions, and serve immediately.
- 8
Cover and refrigerate leftovers for up to 4 days. Reheat gently in a covered skillet over low heat with a splash of water to loosen the glaze.
Pro Tips
- Look for "no-sugar-added" or "all-fruit" apricot preserves — Polaner Sugar Free, Smucker's Sugar Free, and St. Dalfour all work. The fruit gives you the apricot character; the Jaca gives you the sweetness.
- Boneless skin-on thighs work too and give you crispier edges — just sear them skin-side down first for an extra 2 minutes before flipping.
- Honey stays in this version because the recipe only calls for 1 tablespoon, and the floral note rounds out the apricot. If you want the dish completely honey-free, swap it for an extra 2 tablespoons of Jaca dissolved in 1 teaspoon of warm water.
- Jaca crystallizes more readily than sugar when a glaze cools, so serve this dish hot off the stove. If the glaze stiffens up before you eat, just rewarm gently with a splash of water and it loosens right back up.
- Want it spicy? Whisk 1 to 2 teaspoons of sriracha or a pinch of red pepper flakes into the glaze with the soy sauce — the original Kitchn version is sweet-and-spicy, and this glaze takes heat beautifully.
- Serve over jasmine rice to soak up every drop of the glaze. Steamed broccoli, sugar snap peas, or a simple cucumber salad on the side balance the sweetness.
- Leftovers shred beautifully into wraps, grain bowls, or lettuce cups the next day.