Sticky Peach Glazed Chicken with Jaca

By Jaca Kitchen · · Updated

This sticky peach glazed chicken is a sugar-free take on the summer grilling classic, swapping sugar-loaded store-bought peach preserves for a homemade glaze sweetened with Jaca allulose. You get all the sweet-savory, caramelized stickiness of a backyard BBQ favorite — juicy grilled bone-in chicken lacquered in a glossy peach glaze — with about 3 grams of natural sugar per serving instead of a spoonful of the sugar we grew up with.

This is our Jaca-adjusted, healthier version: we make the peach glaze from scratch with ripe summer peaches and Jaca 100% pure allulose, so the sweetness comes through without the sugar spike. Allulose caramelizes and browns just like traditional sugar, so the glaze still turns sticky and glossy on the grill.

Prep time: 15 minutes · Cook time: 40 minutes · Total time: 55 minutes · Servings: 8

Ingredients:

For the Jaca peach glaze:

  • 2 cups diced ripe peaches (about 3 peaches)
  • 1 cup Jaca allulose (replaces the sugar in traditional peach preserves at 2x)
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced or grated
  • 2 tablespoons olive oil, plus more for brushing
  • 1 tablespoon soy sauce
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon ground black pepper

For the chicken:

  • 8 bone-in, skin-on chicken pieces (drumsticks, thighs, and/or breasts)
  • 4 ripe peaches, pitted and halved (optional, for grilling alongside)

Instructions:

  1. Make the glaze: In a small saucepan, combine the diced peaches, Jaca allulose, and lemon juice. Simmer over medium heat, stirring often, for 10–12 minutes until the peaches break down and the mixture thickens into a jammy glaze. Mash or lightly blend until mostly smooth, then stir in the garlic, olive oil, soy sauce, Dijon, cayenne, salt, and black pepper. Reserve 2 tablespoons if you plan to serve with grilled peaches.
  2. Pat the chicken dry, brush lightly with oil, and season with salt and pepper.
  3. Clean and oil the grill grates. Preheat to medium-high and set up two heat zones — one side lit, one side unlit.
  4. Place the chicken skin-side down over the lit side and cook undisturbed for 4–5 minutes, until golden brown.
  5. Flip and lightly brush with the Jaca peach glaze; cover and cook for 4 minutes.
  6. Move the chicken to the unlit side, skin-side up, and brush generously with glaze. Cover and cook for 4–5 minutes.
  7. Flip and brush with glaze; cook 4–5 minutes. Flip once more, brush again, and continue until the internal temperature reaches 165°F.
  8. Rest the chicken 5–10 minutes. If using peaches, grill them cut-side down for 2 minutes, flip, brush with the reserved glaze, and grill 3 minutes more until soft. Serve the chicken with any remaining glaze.

Note: This is a Jaca-adjusted, healthier version of the original recipe — all the sugar is replaced with Jaca 100% pure allulose at twice the amount, so you keep the sticky, sweet-savory glaze without the added sugar.