Carrageenan Free Grilled Maple & Coconut Aminos Chicken Breast
Smoky grill marks, a sticky maple glaze, and a marinade built from coconut aminos and fresh ginger — this chicken breast is the kind of weeknight dinner that feels way more special than the effort involved. Coconut aminos steps in as the savory backbone here, which is great news for anyone avoiding the thickeners and additives that sneak into conventional soy sauces and bottled marinades. The marinade does all the heavy lifting: garlic, ginger, turmeric, and apple cider vinegar come together into something bright and deeply savory, while the maple syrup caramelizes beautifully over high heat. Reserving a portion of the marinade as a finishing glaze is a smart move that layers flavor right at the end without any fuss. A five-minute rest before slicing keeps the chicken juicy all the way through, and a squeeze of lemon over the top wakes everything up. Serve it straight off the grill with fresh parsley and you've got a clean, satisfying plate that doesn't require a single label check at the grocery store.
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Learn more →Ingredients
4 servings
For the marinade and chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 3 tbsp coconut aminos
- 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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