Barley Free Coconut Aminos Chicken Jerky

Homemade chicken jerky hits differently when the marinade is this good — warm with fresh ginger and garlic, subtly sweet from honey, and grounded by a touch of turmeric and Ceylon cinnamon. The real star of the marinade is coconut aminos, which delivers that deep, savory umami punch that traditional soy sauce would normally provide, but without any grain-based ingredients that can sneak into conventional jerky seasonings. Store-bought jerky is notoriously tricky territory when you're avoiding barley, since malt vinegar and barley-derived flavorings show up in more snack products than you'd expect. Here, every single ingredient is straightforward and easy to verify. The technique is just as satisfying as the flavor — a long marinade, low-and-slow oven dehydrating, and a simple flip halfway through are all it takes to get strips that are chewy, deeply seasoned, and genuinely snackable. Slicing the chicken slightly frozen is a small trick that makes a big difference in getting even, clean cuts. Batch a full pound and a half and you'll have a week's worth of high-protein snacking ready to go straight from the fridge.

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