Gelatin 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 and pure maple syrup to build rich, caramelized flavor without a drop of soy sauce or anything derived from animal by-products — making it a clean, confident choice for anyone avoiding gelatin or hidden animal-based additives. Fresh ginger, garlic, and a touch of turmeric round out the marinade with warmth and a gorgeous golden hue that looks stunning straight off the grill. The reserved glaze trick is the real secret here: brushing it onto the chicken as it cooks creates those sticky, lacquered edges that make every bite irresistible. A proper rest before slicing keeps the meat juicy all the way through, and a squeeze of lemon at the table brightens the whole plate. Whether you're meal-prepping for the week or feeding a crowd, 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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