Paleo Coconut Aminos Chicken Jerky
Homemade chicken jerky hits differently when the marinade is built from scratch with real, whole ingredients — and this version delivers serious depth of flavor without a single grain or legume in sight. Coconut aminos stand in for soy sauce beautifully, bringing that savory, slightly sweet umami punch while keeping everything grain-free and soy-free. Apple cider vinegar, fresh garlic, grated ginger, turmeric, and Ceylon cinnamon round out the marinade into something that smells incredible and tastes even better after a long overnight soak. The low-and-slow oven method does all the heavy lifting, slowly drawing out moisture until each strip is chewy, firm, and deeply flavored. Slicing the chicken partially frozen is a small trick that makes a big difference — clean, even strips mean consistent drying and better texture throughout. This is the kind of portable, protein-packed snack that makes road trips, hikes, and busy weekdays a lot easier to handle. Batch it on the weekend and you'll have a satisfying grab-and-go option stashed in the fridge 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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