Dairy 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 any soy sauce blend, while fresh garlic, grated ginger, Ceylon cinnamon, and turmeric layer in warmth and complexity that store-bought jerky rarely comes close to matching. Every ingredient in the marinade is naturally free of dairy, so there's no swapping or substituting needed — it just works as written. The low-and-slow oven method pulls moisture out gradually, giving you that satisfying chew without any special equipment beyond a wire rack and a baking sheet. Slicing the chicken while it's partially frozen is a small trick that makes a big difference, helping you get even, consistent strips that dry uniformly. Once cooled, the jerky keeps in the fridge for up to a week or can be frozen for up to two months, making it a genuinely practical high-protein snack to have on hand. It's the kind of recipe you'll make once and then find yourself doubling the batch next time.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!