It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Ruby Honey Glazed Grilled Chicken

Source: Ocean Spray

Chicken breasts grilled with a sweet and flavorful glaze.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	337.3

Total Carbs	28.6 g

Dietary Fiber	0.2 g

Sugars	27.2 g

Total Fat	12.4 g

Saturated Fat	7.3 g

Unsaturated Fat	0.4 g

Potassium	316.6 mg

Protein	26.5 g

Sodium	179.0 mg

Dietary Exchanges 12.4 Fat, 1.3 Other Carbs, 3.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

Directions

Combine grapefruit juice, butter, brown sugar, honey, and red pepper flakes in a medium saucepan.
Cook over medium heat, stirring until smooth, 4-6 minutes. Set aside to cool 10 minutes.
Arrange chicken breasts in a 11x7x1-1/2 baking pan. Pour 2/3 cup marinade over chicken just to cover, reserving 1/2 cup.
Cover pan with plastic wrap. Refrigerate and marinate for 30 minutes. Remove and turn chicken over, allow to marinate another 30 minutes.
Divide remaining 1/2 cup marinade in half again; 1/4 cup will be used for basting and 1/4 cup will be used for serving.
Preheat grill. Grill chicken for approximately 4 minutes on each side; basting once or twice per side.
Cook until chicken reaches 170 degree F on an instant read thermometer.
Warm remaining 1/4 cup marinade, drizzle over chicken.