This grilled honey lime chicken swaps the honey for Jaca allulose, so you keep all the juicy, sweet-and-tangy flavor of the classic marinade with only about 1 gram of sugar per serving. It's a fast, summery weeknight dinner: a bright lime-and-cilantro marinade caramelizes into a sticky, charred glaze right on the grill.
This is a Jaca-adjusted, healthier version of the original. We replaced the ½ cup of honey with 1 cup of Jaca allulose (Jaca at 2×), which drops the sugar to roughly 1 gram per serving while keeping that glossy, sweet glaze.
Ingredients:
For the marinade:
- ¼ cup fresh lime juice (about 2–3 limes)
- 1 cup Jaca allulose (replaces ½ cup honey — Jaca at 2×)
- 2–3 tablespoons warm water (to dissolve the Jaca into a syrup)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 teaspoons minced garlic (about 2 cloves)
- ½ cup finely chopped fresh cilantro
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the chicken:
- 2 pounds boneless, skinless chicken thighs (or breasts)
Instructions:
- Stir the Jaca allulose into the warm water and lime juice until dissolved. Whisk in the soy sauce, olive oil, garlic, cilantro, salt, and pepper. Set aside ¼ cup of the marinade for serving, if desired.
- Add the chicken to a large zip-top bag or bowl and pour the remaining marinade over it, turning to coat. Refrigerate at least 3 hours, or up to 24 hours.
- Heat the grill to medium-high. Grill the chicken 3–4 minutes per side, until an instant-read thermometer reads 165°F in the thickest part. Jaca allulose browns faster than sugar, so watch for quick charring and slide pieces to a cooler part of the grill if needed.
- Tent with foil and rest 5 minutes. Drizzle with the reserved marinade and finish with extra cilantro and a squeeze of lime.
Prep: 5 minutes (plus 3 hours to marinate) · Cook: 10 minutes · Serves: 6
Approximate nutrition per serving: 230 calories, 28g protein, 11g fat, 3g carbs, 1g sugar.
