Macadamia 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, and the fresh garlic, ginger, and turmeric layer in warmth and complexity that keeps you reaching for another strip. The brief freezer trick before slicing is a small move that makes a big difference, giving you clean, even cuts without any fuss. A long marinade — anywhere from six to twelve hours — means the flavor goes all the way through, not just on the surface. Slow oven dehydration does the rest, pulling out moisture gradually so you get that satisfying chew without any special equipment beyond a wire rack and a baking sheet. For anyone navigating tree nut concerns, this recipe is naturally free of the usual snack-aisle worries, built entirely from pantry staples and fresh aromatics with no hidden surprises. The Ceylon cinnamon and apple cider vinegar give it a subtle brightness that sets it apart from standard jerky recipes, making it genuinely craveable rather than just "safe to eat." Batch it on a weekend and you've got a protein-packed 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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