Sesame Free Coconut Aminos Chicken Jerky
Homemade chicken jerky hits differently when the marinade is this good — warm with ginger and garlic, subtly sweet from honey, and grounded by a touch of turmeric and Ceylon cinnamon. The star of the show is coconut aminos, which delivers that deep, savory, soy-sauce-like flavor without any sesame in sight. That matters more than it sounds, because most store-bought jerky and teriyaki-style marinades are loaded with sesame oil or sesame-containing sauces that make label-reading a full-time job. Here, every ingredient is straightforward and easy to verify, so you can marinate with confidence. The method is low and slow in a regular oven — no special equipment required — and the result is genuinely chewy, satisfying jerky with layers of flavor that taste way more complex than the ingredient list suggests. A long marinade (up to 12 hours) is worth every minute, and the tip about partially freezing the chicken first makes clean, even slices a breeze. Batch a big tray on the weekend and you've got a protein-packed snack ready to grab all week 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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