Eggless Grilled Maple & Coconut Aminos Chicken Breast
Sweet, savory, and kissed with char marks, this grilled chicken is the kind of weeknight dinner that feels way more special than the effort involved. The marinade leans on coconut aminos for a deep, umami-rich base that plays beautifully against the warmth of maple syrup, fresh ginger, and a touch of turmeric — no soy sauce, no eggs, no fuss. Reserving a portion of the marinade as a finishing glaze is the move that takes this from good to genuinely craveable, building glossy, caramelized layers right on the grill. Marinating for anywhere from 30 minutes to four hours gives you flexibility depending on how much time you have, and the payoff is juicy, deeply flavored chicken every single time. A five-minute rest before slicing keeps all those good juices locked in, so you're not left with a dry, sad plate. Finish with a squeeze of lemon and a handful of fresh parsley and you've got a clean, vibrant meal that works just as well over rice or greens as it does straight off the grill.
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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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