Nutmeg Free Coconut Aminos Chicken Jerky
Homemade chicken jerky hits differently when the marinade is this good — tangy from apple cider vinegar, subtly sweet from honey, and layered with garlic, fresh ginger, and a warm hint of Ceylon cinnamon. Coconut aminos bring that deep, savory backbone you want in a jerky without any soy, and the whole spice lineup here is naturally free of nutmeg, so there's no need to scrutinize a label or swap anything out. Store-bought jerky can be a minefield of spice blends that sneak in unexpected ingredients, which makes having a go-to homemade version genuinely useful. The technique is straightforward — a long marinade, a low oven, and a wire rack to let the air circulate — and the result is chewy, protein-packed strips that hold up well for snacking all week. Partially freezing the chicken before slicing is a small trick that makes a real difference, giving you clean, even cuts without any fuss. Whether you're packing snacks for a road trip, fueling up between meals, or just craving something savory and satisfying, this jerky delivers every time.
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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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