Mustard Free Coconut Aminos Chicken Jerky
Homemade jerky is one of those snacks that feels almost too good to be true — chewy, savory, packed with protein, and completely made on your terms. Store-bought jerky is a minefield for anyone avoiding mustard, since it hides in marinades, spice blends, and "natural flavors" with frustrating regularity. This version builds its bold flavor entirely from coconut aminos, apple cider vinegar, honey, garlic, ginger, turmeric, and a touch of Ceylon cinnamon — no mustard, no ambiguity. The marinade is warm and slightly sweet with a deep umami backbone that soaks into every strip during a long overnight rest in the fridge. Slicing the chicken while it's partially frozen is a small trick that makes a real difference, giving you clean, even strips that dehydrate uniformly in the oven. The low-and-slow oven method means you don't need any special equipment — just a wire rack, a baking sheet, and a little patience. The result is a genuinely craveable snack you can stash in the fridge all week or freeze for later.
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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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