Sweet, savory, and kissed with char from the grill, this chicken breast is the kind of weeknight dinner that feels way more special than the effort involved. The marinade leans on coconut aminos and pure maple syrup to build deep, glossy flavor without a drop of soy sauce or anything that might sneak in unwanted ingredients — a real win when you're navigating store-bought sauces that often hide surprising add-ins. Fresh garlic, ginger, and a touch of turmeric round out the marinade with warmth and a gorgeous golden hue that caramelizes beautifully over high heat. The trick of reserving a portion of the marinade as a finishing glaze means every bite gets an extra hit of that sticky, tangy sweetness right off the grill. Resting the chicken for five minutes before slicing keeps it 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 is a clean, crowd-pleasing recipe that delivers serious flavor with a completely straightforward ingredient list.
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In a small bowl, whisk together the coconut aminos, maple syrup, apple cider vinegar, garlic, ginger, turmeric, salt, and melted coconut oil until combined.
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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