Honey Free Grilled Maple & Coconut Aminos Chicken Breast
Smoky grill marks, a glossy caramelized glaze, and a marinade built on warm spices — this chicken breast is the kind of weeknight dinner that feels way more impressive than the effort involved. The sweetness here comes entirely from pure maple syrup, making it a genuinely satisfying option for anyone avoiding honey without sacrificing that sticky, slightly sweet finish you want on grilled chicken. Coconut aminos bring a savory, umami-rich depth that plays beautifully against the apple cider vinegar and fresh ginger, while ground turmeric gives the whole thing a gorgeous golden color. The trick of reserving a portion of the marinade as a finishing glaze is what takes this from good to great — you brush it on right at the flip, so it lacquers onto the chicken as it finishes cooking rather than burning off early. Resting the chicken for five minutes before slicing keeps every bite juicy, and a squeeze of fresh lemon at the table brightens the whole plate. It works just as well on an outdoor grill as it does on a stovetop grill pan, so there's no excuse not to make it any night of the week.
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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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