Cinnamon Free Grilled Maple & Coconut Aminos Chicken Breast

Total time54 min

Prep time10 min

Cook time14 min

Cinnamon Free Grilled Maple & Coconut Aminos Chicken Breast

Smoky grill marks, a glossy maple glaze, and a marinade built on coconut aminos and fresh ginger — this chicken breast is the kind of weeknight dinner that feels way more impressive than the effort involved. So many store-bought marinades and sauces sneak in cinnamon or warming spice blends, making it genuinely tricky to find something bold and flavorful without that particular ingredient. Here, the depth comes entirely from coconut aminos, apple cider vinegar, garlic, and a touch of turmeric, so the flavor is rich and complex without any of the usual concerns. The maple syrup does double duty in the marinade and as a finishing glaze, caramelizing beautifully over the heat for that sticky, golden exterior. A quick rest after grilling keeps the meat juicy all the way through, and a squeeze of fresh lemon at the table brightens everything up. It's clean, satisfying, and genuinely delicious — the kind of recipe you'll come back to again and again.

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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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