Pork 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 complicated steps. Coconut aminos bring that deep, savory umami punch you'd expect from soy sauce, while pure maple syrup caramelizes beautifully over high heat to create a glossy, golden finish. A little apple cider vinegar, fresh ginger, and turmeric round out the marinade with brightness and warmth that makes every bite feel intentional. The technique of reserving a portion of the marinade as a finishing glaze is a small move that makes a big difference, layering flavor right at the end of cooking rather than letting it all burn off in the heat. Everything here is naturally free of pork and pork-derived ingredients, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. Letting the chicken rest for five minutes before slicing keeps the juices locked in, and a squeeze of fresh lemon over the top ties the whole dish together. Whether you're cooking for a weeknight dinner or meal-prepping for the week, this one earns a permanent spot in the rotation.
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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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