Lactose Free Coconut Aminos Chicken Jerky
Homemade chicken jerky hits differently when the marinade is this good — warm with fresh ginger and garlic, subtly sweet from honey, and grounded by a touch of turmeric and Ceylon cinnamon. Coconut aminos stand in for soy sauce and bring that deep, savory backbone without any dairy in sight, making this a completely safe snack for anyone navigating lactose sensitivity. Store-bought jerky is notoriously hit-or-miss with hidden additives, but every single ingredient here is clean and easy to verify. The trick of freezing the chicken before slicing is a small step that makes a big difference — you get those clean, even strips that dry out beautifully in the oven. A long marinade (up to 12 hours) means the flavor goes all the way through, not just on the surface. Once it comes out of the oven chewy, firm, and fragrant, it's hard to believe something this satisfying came together with such a short ingredient list. Batch it on the weekend and you've got a high-protein, dairy-free snack ready to grab 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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