Yeast Free Coconut Aminos Chicken Jerky
Homemade chicken jerky hits differently when the marinade is this good — coconut aminos bring a deep, savory-sweet flavor without the soy, while fresh garlic, ginger, turmeric, and Ceylon cinnamon layer in warmth and complexity that store-bought versions rarely come close to matching. The apple cider vinegar adds a subtle tang that keeps every bite interesting from start to finish. For anyone avoiding yeast, commercial jerky and many soy-based marinades can be surprisingly tricky territory, but this recipe sidesteps all of that with a clean, straightforward ingredient list. The slow oven-dehydrating method does all the heavy lifting — no special equipment required, just a wire rack, a low oven, and a little patience. A long marinade time (anywhere from six to twelve hours) means the chicken absorbs every bit of that bold, spiced flavor before it ever hits the heat. The result is chewy, satisfying strips that are genuinely snackable — the kind of thing that disappears fast whether you're packing lunches, fueling a hike, or just raiding the fridge.
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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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