Capsaicin Free Grilled Maple & Coconut Aminos Chicken Breast

Total time54 min

Prep time10 min

Cook time14 min

Capsaicin Free Grilled Maple & Coconut Aminos Chicken Breast

Grilled chicken doesn't have to rely on heat and spice to deliver serious flavor, and this recipe is proof. The marinade leans on coconut aminos for a savory, umami-rich base, while pure maple syrup adds a gentle sweetness that caramelizes beautifully on the grill. A touch of apple cider vinegar, fresh garlic, ginger, and turmeric round everything out with brightness and warmth — zero capsaicin in sight, and zero compromise on depth. For anyone managing a sensitivity to capsaicin, the challenge is often finding grilled proteins that feel bold and satisfying without defaulting to chili, hot sauce, or spiced rubs, and this marinade solves that completely. The technique of reserving a portion of the marinade as a finishing glaze is the real secret here — brushing it onto the chicken mid-grill builds a lacquered, golden crust that looks as good as it tastes. A five-minute rest before slicing keeps every bite juicy, and a squeeze of fresh lemon at the table lifts the whole dish. It's the kind of weeknight dinner that feels special enough for company.

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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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