Pecan 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 a warmth that keeps you reaching for another strip. A touch of Ceylon cinnamon and honey round everything out without making it taste like a snack mix gone wrong. The whole process is straightforward: a quick freeze to make slicing easier, a long marinade for maximum flavor, and a slow oven dehydration that fills your kitchen with the best kind of smell. Store-bought jerky can be a minefield of mystery seasonings and shared processing lines, so making your own means you know exactly what went into every strip. The marinade ingredients here are clean and naturally free from tree nuts, so there's no second-guessing the label. Once the jerky cools completely, it keeps in the fridge for up to a week or the freezer for up to two months — if it lasts that 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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