Maple Dijon Glazed Chicken Thighs with Jaca

By Jaca Kitchen · · Updated

These sugar-free maple Dijon glazed chicken thighs swap maple syrup for Jaca allulose, so you get the same sticky, sweet-and-tangy glaze with 0 grams of sugar. Crispy-skinned, oven-baked, and ready in under an hour, they turn five pantry ingredients into a cozy fall dinner the whole table will fight over.

This is a Jaca-adjusted, healthier version of the classic maple Dijon chicken: we replaced the maple syrup with twice as much Jaca allulose sweetener, dissolved into a quick maple-style glaze. Allulose browns and caramelizes just like sugar, so the thighs still lacquer up golden and glossy — without the sugar spike.

Ingredients:

For the maple Dijon glaze:

  • ½ cup Dijon mustard
  • ½ cup Jaca allulose sweetener (replaces ¼ cup maple syrup, at 2x)
  • 2 tablespoons warm water
  • 1 teaspoon maple extract
  • 1 tablespoon rice vinegar

For the chicken:

  • 6 bone-in, skin-on chicken thighs (about 2½ lbs)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Fresh thyme, for garnish (optional)

Instructions:

  1. Preheat your oven to 450°F. Line a baking dish or rimmed sheet pan with foil — the glaze caramelizes and can stick.
  2. Stir the Jaca allulose into the warm water until mostly dissolved, then whisk in the Dijon mustard, maple extract, and rice vinegar until smooth. This is your sugar-free maple glaze.
  3. Pat the chicken thighs dry and season both sides generously with the salt and pepper. Arrange them skin-side up in the dish.
  4. Pour the glaze over the thighs, turning to coat, then finish them skin-side up.
  5. Bake uncovered for 35–40 minutes, until the skin is deep golden and the internal temperature reads 165°F. Baste with the pan glaze 2–3 times during the last 20 minutes.
  6. Let the chicken rest 5 minutes, spoon the thickened pan glaze over the top, garnish with fresh thyme, and serve.

Tip: Allulose caramelizes a little faster than sugar, so if the glaze darkens too quickly, tent the dish loosely with foil for the last 10 minutes. Serve over rice or with roasted vegetables to soak up every drop of that maple-Dijon sauce.

Made with Jaca — the rare sugar that bakes, browns, and glazes like the real thing, with virtually no net carbs and zero added sugar.