Almond Free Coconut Aminos Chicken Jerky
Homemade chicken jerky hits differently when the marinade is this good — coconut aminos bring a deep, savory-sweet base that rivals anything you'd find in a store-bought bag, without the soy or mystery additives. A splash of apple cider vinegar, a drizzle of honey, and warm spices like Ceylon cinnamon, turmeric, and fresh ginger layer in serious complexity that keeps you reaching for another strip. The brief freezer trick before slicing is a small but genius move that makes getting even, clean cuts so much easier. After a long marinade and a slow oven dehydration, the result is chewy, intensely flavored jerky that you can feel genuinely good about snacking on. Store-bought jerky can be a minefield of shared-facility warnings and unexpected ingredients, so making your own means you control every single thing that goes into it. This recipe is naturally free from tree nuts and relies on pantry-friendly, whole-food ingredients that are easy to source and verify. Batch it on a weekend and you'll have a protein-packed snack ready to grab all week long.
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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
- 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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