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–+ servings
MEL'S EASY KITCHEN

Maple Garlic Chicken Marinade

A sweet-savory, soy-free maple garlic chicken marinade with coconut aminos, lemon and balsamic vinegar that develops a deeply browned crust.
Prep Time 10 minutes
Cook Time 14 minutes
Minimum Marinating Time 4 hours
Total Time 4 hours 24 minutes
Servings: 6 portions
Meal: Marinade
By: Melanie

Equipment

  • Mixing bowl and whisk
  • Resealable bag or covered dish
  • Instant-read thermometer

Ingredients

Chicken and Marinade

  • 3 1/2 pounds boneless skinless chicken breasts other boneless cuts change cooking time and nutrition
  • 3/4 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/3 cup coconut aminos
  • 1/4 cup pure maple syrup
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons gluten-free Worcestershire sauce
  • 5 cloves garlic minced
  • 2 1/2 teaspoons salt
  • 1 1/2 teaspoons black pepper

Instructions

  • Whisk the olive oil, lemon juice, coconut aminos, maple syrup, balsamic vinegar, Worcestershire, garlic, salt and pepper until the mixture no longer separates.
  • Pat the chicken dry, pierce it lightly with a fork and place it in a resealable bag or covered dish.
  • Pour the marinade over the chicken and turn to coat. Refrigerate for 4 to 5 hours.
  • Discard the used marinade and pat excess marinade from the chicken. Grill over medium-high heat for 5 to 7 minutes per side, bake at 400-425°F for 20 to 25 minutes, or air fry at 375°F for 14 to 16 minutes, adjusting for the cut and thickness. Cook to 165°F.
  • Rest the chicken for 5 to 10 minutes before slicing against the grain.

Nutrition per serving

Calories: 624kcal | Carbohydrates: 16.2g | Protein: 59.8g | Fat: 34g | Fiber: 0.2g

Notes

  • This marinade browns readily because of the maple syrup; move the chicken to a cooler part of the grill if needed.
  • Verify that the Worcestershire sauce and coconut aminos are gluten-free when needed.
Nutrition basis: Estimated per one-sixth of the recipe using boneless skinless chicken breast and counting ALL marinade ingredients, including the full amount of oil. The actual amount eaten will usually be lower because used marinade is discarded; absorption cannot be calculated reliably. For that reason, this marinade is available in manual recipe collections but excluded from automatic macro matching. Values use USDA ingredient references; coconut aminos use a label reference of 15 calories and 3 g carbohydrate per tablespoon. Fresh herb amounts and lemon yield are approximate.
Reserve any sauce for serving before it touches raw chicken. Marinate in the refrigerator, discard used marinade and cook chicken to 165°F. Refrigerate cooked leftovers promptly and use within 3–4 days or freeze.
Use a Worcestershire sauce specifically labeled gluten-free; formulations vary by country and brand. Traditional Worcestershire contains fish.
Ingredient arithmetic rechecked October 27, 2026. Calories and macros are estimates per serving; all measured oil is included.