Capsaicin Free Coconut Aminos Chicken Jerky

Homemade chicken jerky hits differently when you know exactly what went into it — and this marinade is genuinely something special. Coconut aminos bring that deep, savory umami you'd expect from soy sauce, while honey, apple cider vinegar, garlic, ginger, turmeric, and Ceylon cinnamon layer in warmth and complexity without a single drop of hot sauce or chili. For anyone who needs to avoid capsaicin, store-bought jerky can be a minefield of "spicy" seasoning blends and ambiguous spice mixes, so making your own is a real relief. The technique here is straightforward — a long marinade, a low oven, and a wire rack to let air circulate — and the result is chewy, deeply flavored strips that hold up beautifully for snacking or packing in a lunch. Partially freezing the chicken before slicing is a small trick that makes a big difference, giving you clean, even strips that dehydrate consistently. Once cooled, the jerky keeps in the fridge for up to a week or the freezer for up to two months, so a single batch goes a long way.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →