AIP Friendly Coconut Aminos Chicken Jerky
Jerky is one of those snacks that seems impossible to find when you're navigating a strict elimination protocol — most store-bought versions are loaded with soy, nightshade-based spices, or preservatives that are completely off the table. This version solves that problem with a marinade built entirely from compliant ingredients: coconut aminos standing in for soy sauce, apple cider vinegar for brightness, and a warm blend of turmeric, Ceylon cinnamon, and fresh ginger that makes every strip genuinely crave-worthy. The honey adds just enough depth to balance the tang without overwhelming the savory notes. Partially freezing the chicken before slicing is a clever trick that gives you clean, even strips — and you can choose your texture by slicing with or against the grain depending on how chewy you like your jerky. The low-and-slow oven method does all the heavy lifting, and the recipe makes enough to serve four people or keep you stocked with grab-and-go protein for the week. Once you've got a batch cooling on the rack, it's hard to believe something this satisfying checks every box.
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Learn more →Ingredients
4 servings
For the jerky
- 1.5 lb boneless, skinless chicken breast
For the marinade
- ⅓ cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- ½ tsp ceylon cinnamon
- ½ tsp fine sea salt
Instructions
- 1
Place the chicken breasts in the freezer for 30–45 minutes, until firm but not frozen solid — this makes slicing much easier.
- 2
Whisk together the coconut aminos, apple cider vinegar, honey, garlic, ginger, turmeric, Ceylon cinnamon, and salt in a medium bowl until combined.
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