Hazelnut 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 anything you'd find in a store-bought bag, without the ingredient lists you have to squint at. The addition of honey, fresh garlic, grated ginger, and a warm hit of Ceylon cinnamon and turmeric makes every strip genuinely complex and craveable. Packaged jerky can be a minefield for anyone avoiding tree nuts, since shared facilities and flavoring blends are common culprits — making this from scratch puts you fully in control. The technique is straightforward: a long marinade, a low oven, and a wire rack to let air circulate around every strip. Partially freezing the chicken before slicing is a small trick that makes a real difference, giving you clean, even cuts without any fuss. The result is chewy, boldly seasoned jerky that's just as good tucked into a lunchbox as it is grabbed straight from the fridge after a workout.
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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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