Peanut Free Coconut Aminos Chicken Jerky
Homemade jerky hits different when you know exactly what went into it, and this chicken version delivers serious flavor without a single sketchy ingredient. The marinade is built around coconut aminos — a naturally sweet, savory soy sauce alternative — layered with apple cider vinegar, honey, garlic, ginger, turmeric, and a touch of Ceylon cinnamon for warmth that sneaks up on you. Store-bought jerky can be a minefield of shared facilities and ambiguous labeling, so making your own means you control every step from marinade to finished strip. The technique is straightforward: a long marinade, a low oven, and a wire rack to let air circulate all around each piece. Slicing the chicken while it's partially frozen is a small trick that makes clean, even cuts genuinely easy. The result is chewy, deeply savory jerky with a subtle spiced sweetness that makes it hard to stop at just one strip. It keeps in the fridge for up to a week or the freezer for two months, so a single batch goes a long way as a high-protein snack.
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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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