Walnut Free Coconut Aminos Chicken Jerky
Homemade chicken jerky hits differently when the marinade is this good. Coconut aminos bring a deep, savory-sweet base that rivals anything soy-based, while fresh garlic, grated ginger, Ceylon cinnamon, and turmeric layer in warmth and complexity that store-bought snacks simply can't match. The brief freezer trick before slicing is a small step that makes a big difference, giving you clean, even strips that dehydrate beautifully in the oven. A long marinade — anywhere from six to twelve hours — means every bite is packed with flavor all the way through. Because the ingredient list is built entirely around whole, simple pantry staples, there's no need to scan labels for hidden tree nut derivatives or shared-facility warnings. The slow oven method keeps things food-safe and approachable without any special equipment beyond a wire rack and a thermometer. The result is chewy, protein-packed jerky that's genuinely snack-worthy and easy to keep on hand all week.
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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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