Ginger Pear Glazed Chicken

Ginger Pear Glazed Chicken

Prep Time: 60 minutes | Total Time: 2 hours | Servings: 6

Looking for a low-carb paleo chicken recipe with an Asian twist? This pear ginger glaze is delicious and gives a hint of natural sweetness without any added sugars.


  • 1/4 cup FiordiFrutta pear preserves
  • 1 tbsp apple cider vinegar
  • 2 tsp coconut aminos or soy sauce
  • 1 tsp grated fresh ginger root
  • 2 & 1/2 lbs chicken thighs and drumsticks
  • Salt and pepper to taste


  1. In a medium bowl, whisk together the preserves, apple cider vinegar, coconut aminos or soy sauce, and grated ginger until well combined.
  2. Pour into a large ziploc bag.
  3. Pat chicken dry with paper towels, add to bag and seal.
  4. Turn bag over a few times to make sure each piece of chicken is coated with marinade.
  5. Let marinate in fridge for 1 hour.
  6. Preheat oven to 375F.
  7. Lay chicken in a single layer on broiling pan and sprinkle with salt and pepper. Brush some of the marinade from the bag over chicken.
  8. Bake 30 to 40 minutes, until skin is golden brown and chicken is cooked through.

Nutrition Information

Serving size: 1/2 pound

Carbs: 5.02g (some of the marinade comes off in the process so the real carb count might be a bit lower). Food energy: 349 kcal. Saturated fatty acids: 4.61g. Monounsaturated fatty acids: 6.43g. Polyunsaturated fatty acids: 3.78g. Total fat: 14.82g. Calories from fat: 133. Cholesterol: 137mg. Carbohydrate, by difference: 5.02g. .Protein: 40.87g.

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