Seeds Free Coconut Aminos Chicken Jerky
Homemade chicken jerky hits differently when the marinade is this good — coconut aminos bring that deep, savory umami punch without any soy, and the honey, garlic, fresh ginger, and warm Ceylon cinnamon layer in a complexity that store-bought versions rarely come close to. Every ingredient in this marinade is naturally free of seeds, so there's no need to squint at labels or worry about hidden sesame, poppy, or sunflower lurking in a sauce or spice blend. The technique is straightforward: a long marinade, a low oven, and a wire rack to let the heat circulate evenly around every strip. Partially freezing the chicken before slicing is a small but brilliant move that makes it easy to get those clean, even cuts that dry uniformly. The result is chewy, deeply flavored jerky that you can snack on straight from the bag or pack into a lunchbox without a second thought. It keeps in the fridge for up to a week or in the freezer for two months, which means a single batch goes a long way.
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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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