Nitrate & Nitrite Free Grilled Maple & Coconut Aminos Chicken Breast
Smoky grill marks, a glossy maple glaze, and a marinade built entirely from clean, whole ingredients — this chicken breast is the kind of weeknight dinner that feels far more special than the effort involved. Coconut aminos stand in for soy sauce here, bringing that deep, savory umami punch without any of the preservatives or additives that show up in conventional soy-based products. The combination of maple syrup, apple cider vinegar, fresh ginger, and turmeric creates a marinade that's bright, slightly sweet, and genuinely complex. Reserving a portion of the marinade as a finishing glaze is a smart move that layers flavor right at the end, giving the chicken a beautiful caramelized coating as it finishes on the grill. Resting the meat for five minutes before slicing keeps every bite juicy and tender. A squeeze of fresh lemon and a scatter of parsley at the end cut through the richness and make the whole plate pop. It's a recipe that proves eating clean doesn't mean eating boring.
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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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