Dairy Free Grilled Maple & Coconut Aminos Chicken Breast
Smoky, sweet, and deeply savory, this grilled chicken is the kind of weeknight dinner that feels way more impressive than the effort involved. The marinade leans on coconut aminos instead of soy sauce, which keeps things completely free of dairy while delivering that rich, umami-forward depth you'd expect from a much more complicated recipe. Pure maple syrup adds a caramelized glaze on the grill, while fresh ginger, garlic, and turmeric give every bite a warm, aromatic backbone. The trick of reserving a portion of the marinade as a finishing glaze is what takes the char marks from good to genuinely craveable. Resting the chicken for five minutes before slicing locks in all those juices, so you get a tender, glossy result every single time. A squeeze of lemon and a handful of fresh parsley at the end brighten everything up without adding any dairy or fuss. Whether you're cooking for a crowd or meal-prepping for the week, this one earns a permanent spot in the rotation.
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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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