Lupin 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, fresh ginger, garlic, and a touch of Ceylon cinnamon layer in warmth and complexity that store-bought jerky rarely comes close to. Commercial jerky and marinades can be surprisingly tricky territory, since many contain additives or legume-derived ingredients that aren't always obvious on the label — making a from-scratch batch the smartest move. The technique here is straightforward: a long marinade, a low-and-slow oven dehydration, and a wire rack setup that lets air circulate for even drying without any special equipment. Slicing the chicken after a quick freeze makes the whole process cleaner and more consistent, and you get to choose your texture — chewier or more tender — just by changing the direction of your cuts. The result is a protein-packed snack that's bold, satisfying, and completely made on your terms.
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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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