“allegro” chicken

We grill. We grill a lot. We grill marinated meat. A lot!

Back in our pre Paleo days, we used the original marinade from Allegro on so many different types of proteins. We parted ways with it for obvious reasons, but have missed it so much. Don’t get me wrong, there are far worse marinades out there you could be using than the original Allegro marinade. But…just felt the need to have a bit more control over the ingredients.

So! Going strictly off of the list of ingredients on the bottle I set out to recreate something similar. First ingredient being soy sauce, so that was an obvious switch to coconut aminos. The rest was a complete experiment and it actually turned out so yummy!

You can omit the little bit of honey to make it Whole30 or 21DSD compliant – totally up to you. It lends a smidge of sweetness and color while it grills, but is completely optional.

This marinade is great to use on a pork tenderloin as well and I’d have to say it would pair well with flank steak. Now that the recipe is done, we’ll have to try that soon!

Tips: Eat your veggies, grill them along with your chicken! Also, pop a few cut limes on that grill. The heat brings out the natural sweetness and makes them super juicy! Enjoy!!

allegro chicken

  • Servings: makes approx. 2¼ cups marinade
  • Difficulty: easy
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recipe description here

Credit: backporchpaleo.com


  • 1 cup Big Tree Farms coconut aminos
  • ½ cup water
  • ½ cup fresh lime juice
  • 2 tbls coconut vinegar
  • 2 tbls Red Boat fish sauce
  • 1 tbls honey (omit for Whole30)
  • 2 tsp garlic powder
  • 1½ tsp paprika
  • 1½ tsp Redmond Real Salt
  • ½ tsp ground black pepper
  • zest of one lime
  • 4-6 boneless, skinless chicken thighs


  1. Place all ingredients (except chicken) in a 1 quart measuring cup or mason jar, whisk or shake until well combined and honey (if using) has been incorporated completely. Pour ½ cup into a small bowl or pint jar to use after chicken is done grilling.
  2. Place chicken in a shallow glass dish or zipper bag, pour marinade over chicken and marinate for 4-6 hours or overnight in the refrigerator. The longer the marinade the more deep the flavors.
  3. Remove chicken from refrigerator at least 45 minutes before grilling to take the chill off. This will make it grill more evenly and shrink less. Grill over medium heat until chicken reaches 165° and has some nice color and grill marks.
  4. Remove to serving platter and drizzle with some of the reserved marinade, then let rest about 8-10 minutes before serving.
  5. We like to grill veggies and extra lime halves along with this chicken. It’s such an easy protein to pair with a variety of side dishes.

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