Sugar-Free Cinnamon BBQ Chicken Recipe
Juicy baked chicken thighs coated in a smoky sugar-free barbecue glaze with warm cinnamon, paprika and a tangy vinegar finish.
Check the labels of the sugar-free ketchup and granulated sweetener you use if you have allergies or need to avoid specific ingredients; formulations vary.
WHY IT WORKS
Why This Recipe Works
01
Warm, Savory Cinnamon
A measured amount of cinnamon adds warm spice without making the barbecue glaze taste like dessert, while smoked paprika keeps the flavor firmly savory.
02
Chicken Thighs Stay Juicy
Boneless, skinless thighs tolerate the high oven heat well and stay moist while the sauce thickens into a glossy coating.
03
Layer the Glaze
Brushing the chicken before and during baking builds flavor in stages and gives the sauce time to cling instead of sliding off.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Chicken
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- Cinnamon BBQ Sauce
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Tools
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Tools
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Method
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Heat the oven to 425°F. Line a rimmed sheet pan with foil or parchment paper.
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Pat the chicken thighs dry. Rub them with the olive oil, then season with the kosher salt and black pepper. Arrange them in a single layer on the prepared pan.
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In a small saucepan, combine the sugar-free ketchup, water, apple cider vinegar, allulose, smoked paprika, cinnamon, garlic powder, onion powder and chili powder. Bring to a gentle simmer over medium-low heat and cook for 5 minutes, stirring occasionally, until slightly thickened.
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Transfer 1/3 US cup of the sauce to a clean small bowl and set it aside for serving. Brush the chicken generously with some of the remaining sauce. Keep the reserved serving sauce separate from any brush or utensil that touches raw chicken.
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Bake the chicken for 12 minutes.
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Turn the chicken, brush it with more of the cinnamon barbecue sauce and bake for another 10 to 13 minutes, until the thickest piece reaches 165°F on a food thermometer. Discard any unused brushing sauce after it has contacted raw chicken.
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Remove the chicken from the oven and let it rest for 5 minutes.
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Serve the chicken with the clean reserved cinnamon barbecue sauce spooned over the top or alongside.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
165°F / 74°C
Cook the thickest part of each chicken thigh to 165°F on a food thermometer. Let the chicken rest for 5 minutes before serving.
Make Ahead
Make the cinnamon barbecue sauce up to 3 days ahead, cool it and refrigerate it in a covered container. The chicken can also be seasoned and refrigerated for up to 24 hours; keep the sauce separate until you are ready to bake.
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Dietary options
Make This Recipe Work for You
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For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use a ketchup specifically labeled sugar-free; products vary in sweetness, salt and thickness. Allulose works well because it is heat-stable and gives the sauce some body without adding sugar. Use evenly sized chicken thighs so they finish cooking at about the same time.
Useful Substitutions
Boneless, skinless chicken breasts can replace the thighs, but they are leaner and may cook faster, so start checking the center temperature early. Another heat-stable granulated sugar-free sweetener can replace the allulose, but sweetness and browning vary by product, so follow the package guidance for an equivalent level of sweetness.
INGREDIENT QUALITY
Quality Note
Choose chicken thighs that are reasonably similar in size and thickness, and pat them dry before seasoning. Even sizing helps the pieces cook together while the surface stays dry enough for the glaze to cling.
SPEND LESS
Cost-Saving Tip
If a larger family pack of chicken thighs offers better value, portion and freeze the extra thighs in recipe-sized amounts so the defining chicken ingredient is not wasted.
COOKING TIPS
Tips
Pat the Chicken Dry
Removing surface moisture helps the oil, seasoning and first layer of sauce cling to the chicken instead of becoming watery.
Keep the Sauce at a Gentle Simmer
A short simmer blends the cinnamon and spices and thickens the glaze slightly without reducing it so far that it becomes pasty.
Keep Serving Sauce Separate
Reserve the serving portion before any brush touches raw chicken. Discard any unused brushing sauce after cooking.
Cook by Temperature
Chicken thigh size varies, so use the baking time as a guide and rely on a food thermometer for the final doneness check.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate cooked chicken within 2 hours in a covered, shallow container and use it within 3 to 4 days.
Freezing
Cool the cooked chicken completely, portion it with a little sauce and freeze in an airtight container for up to 3 months for best quality. Thaw overnight in the refrigerator.
Reheat in the Oven
Put the chicken in a covered baking dish with a spoonful of reserved sauce or a small splash of water and warm at 325°F until the center reaches 165°F.
Reheat in the Microwave
Cover and heat in short intervals until hot throughout and the center reaches 165°F. Let it stand briefly before serving.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Sugar-Free Cinnamon BBQ Chicken FAQs
Can I use chicken breasts instead of thighs?
Yes. Use boneless, skinless chicken breasts of similar thickness and start checking them earlier because lean breast meat can dry out more quickly than thighs.
Does the cinnamon make the BBQ chicken taste sweet?
The cinnamon is used as a warm background spice rather than a dessert flavor. Smoked paprika, vinegar, garlic and onion keep the sauce savory and barbecue-style.
What makes this BBQ chicken sugar-free?
The recipe uses sugar-free ketchup and allulose instead of sugar, honey or molasses. Check the labels of the ketchup and sweetener you use because formulations and labeling can vary.
Can I make the cinnamon BBQ sauce ahead?
Yes. Cook the sauce, cool it and refrigerate it in a covered container for up to 3 days. Stir it before using.
Can I grill this chicken instead?
Yes. Grill the chicken over medium heat and add the barbecue sauce during the later part of cooking so it does not scorch. Cook the thickest piece to 165°F.
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