Breastfeeding Friendly Coconut Aminos Chicken Jerky
Homemade jerky hits differently when you know exactly what went into it — and that peace of mind matters even more when you're nursing. This version uses coconut aminos in place of soy sauce, which means you get that deep, savory flavor without the additives or preservatives that can sneak into store-bought snacks. The marinade layers in honey, fresh garlic, grated ginger, turmeric, and Ceylon cinnamon, so every strip is genuinely complex and satisfying rather than just salty. Protein-packed chicken breast is the base, making this a smart grab-and-go option when hunger strikes between feeds and you need something real, fast. The low-and-slow oven method pulls out moisture gradually, giving you chewy, properly dried jerky without any special equipment — just a wire rack and a little patience. A quick internal temperature check ensures the chicken is fully safe before it ever hits the container, which is exactly the kind of detail that matters right now. Make a batch on the weekend and you'll have a high-protein snack ready to reach for 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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