Shellfish Free Grilled Maple & Coconut Aminos Chicken Breast

Total time54 min

Prep time10 min

Cook time14 min

Shellfish Free Grilled Maple & Coconut Aminos Chicken Breast

Smoky grill marks, a sticky-sweet glaze, and a marinade built on coconut aminos and pure maple syrup — this chicken is the kind of weeknight dinner that feels way more special than the effort involved. Coconut aminos bring that deep, savory umami punch you'd expect from soy sauce, but without any of the shellfish-derived additives or cross-contamination concerns that can sneak into some bottled sauces and marinades. The addition of fresh ginger, garlic, and turmeric gives the marinade real depth, while the apple cider vinegar keeps everything bright and balanced. Reserving a portion of the marinade as a finishing glaze is the move here — brushing it onto the chicken as it grills builds a caramelized, glossy coating that clings to every char mark. Resting the chicken for five minutes before slicing locks in the juices so you get tender, flavorful meat all the way through. A squeeze of lemon and a handful of fresh parsley at the end lift the whole dish and keep it feeling fresh. It's the kind of recipe you'll find yourself coming back to again and again.

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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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