Pistachio 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, without the long ingredient lists that can make packaged snacks a gamble for people avoiding specific nuts. Fresh garlic, grated ginger, a touch of honey, and warm Ceylon cinnamon layer together into something genuinely complex, while apple cider vinegar keeps the whole thing bright and balanced. The technique is straightforward: a long marinade, a low oven, and a wire rack to let the air circulate so every strip dries evenly. Partially freezing the chicken before slicing is a small but brilliant move that makes clean, uniform cuts much easier to pull off at home. You control the thickness, so you can dial in exactly how chewy or tender you like your jerky. Once it's done and cooled, it keeps in the fridge for up to a week or in the freezer for two months — which means you can batch-make a serious stash for road trips, hikes, or just snacking straight from the container.
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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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