Black Pepper Free Coconut Aminos Chicken Jerky
Most store-bought jerky relies heavily on black pepper as a core seasoning, which makes finding a safe, satisfying option genuinely tricky. This version skips it entirely without sacrificing any of the bold, savory depth you want from a good jerky. Coconut aminos bring a rich, slightly sweet umami base, while apple cider vinegar adds just enough tang to keep things lively. Fresh garlic, grated ginger, ground turmeric, and a touch of Ceylon cinnamon layer in warmth and complexity that make every strip taste intentional and interesting — not like something was simply left out. The honey rounds everything out with a subtle sweetness that caramelizes beautifully during the low-and-slow oven dehydration process. Slicing the chicken while it's partially frozen is a small trick that pays off big, giving you clean, even strips that dry consistently. The result is chewy, flavorful, protein-packed jerky you can snack on all week straight from the fridge.
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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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