Gluten Free Grilled Maple & Coconut Aminos Chicken Breast

Total time54 min

Prep time10 min

Cook time14 min

Gluten Free Grilled Maple & Coconut Aminos Chicken Breast

Smoky grill marks, a sticky-sweet glaze, and a marinade built on bold, clean flavors — this chicken breast recipe delivers serious weeknight satisfaction without a drop of soy sauce or wheat in sight. Coconut aminos stand in beautifully for traditional soy-based sauces, bringing that savory depth you crave while keeping everything naturally free of gluten and soy. Pure maple syrup adds just enough sweetness to caramelize on the grill, while fresh ginger, garlic, and turmeric give the whole dish a warm, aromatic backbone that feels anything but plain. The two-step glaze technique — reserving a portion of the marinade before the chicken ever touches it — means you get a glossy, flavorful finish brushed on during grilling without any food safety concerns. Resting the chicken for five minutes before slicing locks in the juices, so every bite stays tender rather than dry. A squeeze of lemon and a handful of fresh parsley at the end brighten everything up and make it look as good as it tastes. 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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Ingredients

4 servings

For the marinade and chicken

4 boneless, skinless chicken breasts (about 6 oz each)
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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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