Seed Oil Free Coconut Aminos Chicken Jerky
Most store-bought jerky is loaded with industrial seed oils hiding in the marinade or coating, which makes finding a clean snack genuinely frustrating. This version skips all of that entirely — every ingredient in the marinade is whole and recognizable, from coconut aminos and raw honey to fresh garlic, ginger, and a warm hit of Ceylon cinnamon and turmeric. The result is a deeply savory, slightly sweet jerky with a complexity that puts gas-station snacks to shame. Partially freezing the chicken before slicing is a small trick that makes a real difference, giving you clean, even strips that dehydrate beautifully in the oven. You can dial in the texture yourself — slice against the grain for something more tender, or with the grain if you like a serious chew. Once it's done, you've got a high-protein, portable snack that keeps in the fridge for a week or the freezer for two months, ready whenever hunger hits.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!