Shellfish 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 earthy turmeric and Ceylon cinnamon. The secret weapon here is coconut aminos, which delivers that deep, savory, soy-sauce-like flavor without any of the shellfish-derived additives or fermented seafood pastes that can sneak into store-bought jerky seasonings and marinades. That makes this a genuinely safe, satisfying snack for anyone navigating shellfish concerns, with zero compromise on bold flavor. The technique is straightforward — a long marinade, a low oven, and a wire rack to let air circulate — and the result is chewy, protein-packed strips you'll want to keep stocked at all times. Slicing the chicken while it's partially frozen is a small step that makes a big difference, giving you clean, even strips that dehydrate consistently. Once cooled, the jerky keeps in the fridge for up to a week or in the freezer for two months, so it's easy to batch-make for road trips, gym bags, or just snacking straight from the container.

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 →