Rye Free Coconut Aminos Chicken Jerky

Homemade chicken jerky hits differently when the marinade is this good — warm with fresh ginger and garlic, subtly sweet from honey, and grounded by a touch of Ceylon cinnamon and turmeric. The star of the marinade is coconut aminos, a naturally brewed soy sauce alternative that brings deep, savory flavor without any grain-based ingredients, making it a smart swap for anyone navigating rye or other grain sensitivities. Store-bought jerky can be a minefield of hidden seasonings and sauces that sneak in unwanted ingredients, so controlling every element at home is a genuine relief. The technique is straightforward — a long marinade, low oven heat, and a wire rack setup that lets air circulate for even drying. Slicing the chicken partially frozen is a small trick that makes a big difference, giving you clean, uniform strips that dehydrate consistently. The result is chewy, protein-packed jerky with a complex, slightly tangy flavor profile that tastes far more intentional than anything from a gas station shelf. It keeps in the fridge for up to a week or the freezer for two months, so making a big batch is absolutely worth it.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →