Peanut Free Grilled Maple & Coconut Aminos Chicken Breast

Total time54 min

Prep time10 min

Cook time14 min

Peanut Free Grilled Maple & Coconut Aminos Chicken Breast

Smoky grill marks, a sticky-sweet glaze, and a marinade built from pantry staples — this chicken breast recipe delivers serious flavor without any of the usual store-bought sauce anxiety. Coconut aminos stand in beautifully for soy sauce, bringing that savory depth while keeping the ingredient list clean and completely free from peanut-derived additives or cross-contamination concerns common in many bottled marinades. Pure maple syrup and apple cider vinegar balance each other out, while fresh garlic, ginger, and a touch of turmeric give the glaze a warm, aromatic backbone that smells incredible the moment it hits a hot grill. The technique of reserving a portion of the marinade for glazing mid-cook is a small step that makes a big difference — you get a caramelized, lacquered finish on every bite. Resting the chicken for five minutes before slicing keeps the juices locked in, so each piece stays tender all the way through. A squeeze of lemon and a handful of fresh parsley at the end brighten everything up and make it feel just a little fancy for a weeknight dinner.

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Ingredients

4 servings

For the marinade and chicken

4 boneless, skinless chicken breasts (about 6 oz each)
3 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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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