Black Pepper Free Grilled Maple & Coconut Aminos Chicken Breast

Total time54 min

Prep time10 min

Cook time14 min

Black Pepper Free Grilled Maple & Coconut Aminos Chicken Breast

Grilled chicken doesn't have to rely on the usual spice-heavy rubs to deliver serious flavor, and this marinade proves exactly that. Coconut aminos bring a savory, umami-rich depth while pure maple syrup adds a caramelized sweetness that chars beautifully on the grill — no black pepper required to make it taste bold and complex. A touch of fresh ginger and ground turmeric round out the marinade with warmth and a gorgeous golden hue that makes the finished chicken look as good as it tastes. The technique of reserving a portion of the marinade as a glaze is a smart move that layers flavor right onto the surface as it cooks, building those irresistible sticky, charred edges. Resting the chicken for five minutes before slicing keeps every bite juicy and tender. Finished with a squeeze of lemon and a scatter of fresh parsley, it's the kind of weeknight dinner that feels a little special without any extra effort.

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Ingredients

4 servings

For the marinade and chicken

4 boneless, skinless chicken breasts (about 6 oz each)
3 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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2 tbsp pure maple syrup
1 tbsp apple cider vinegar
2 cloves garlic, minced
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
½ tsp fine sea salt
1 tbsp coconut oil, melted

For serving

2 tbsp fresh parsley, chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
In a small bowl, whisk together the coconut aminos, maple syrup, apple cider vinegar, garlic, ginger, turmeric, salt, and melted coconut oil until combined.
2
Reserve 2 tablespoons of the marinade in a separate small bowl and set aside for glazing. Place the chicken breasts in a zip-top bag or shallow dish, pour the remaining marinade over them, and turn to coat. Seal and refrigerate for at least 30 minutes and up to 4 hours.

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