Savory Chicken Jerky Recipe
September 14, 2019
Chicken jerky is a great choice for trying out your trusty dehydrator appliance, while creating a nutritious and healthy snack at the same time. Arguably the easiest jerky to prepare, this recipe doesn’t require a lot of effort or materials.
While perhaps not as savory as the more popular beef or turkey jerky, chicken is still unique enough as a snack, and also much cheaper. Following this easy and fairly straightforward recipe you won’t miss out on tasty and affordable jerky.
Ingredients
1 cup Soy sauce
1/4 cup Worcestershire sauce
Garlic cloves or powder
Black pepper
Red pepper
1/4 cup Liquid smoke
1 tsp Salt
Directions
1Mix the ingredients above in a large zip lock freezer bag. Once you get a unified mix (with the powders dissolved), you can put your chicken strips inside and give it a good mix—until the chicken is completely covered.
2Leave the chicken in the marinade for 2 hours or a bit more. This will ensure that the meat soaks up all those delicious flavors.
3Most common dehydrators can hold up to 3.5 pounds of sliced chicken breast at one time, so prepare accordingly. When you remove the meat from the marinade, make sure to dry it out thoroughly with kitchen towels to minimize dripping and quicken the drying process.
4Once you're sure that all the excess marinade has been removed, start laying out the chicken strips on your dehydrator racks, evenly. Allow space between each strip and avoid overlapping, as this will slow down the whole process.
5Once ready, set the dehydrator to about 160°-165° F. The process should last between 6 and 8 hours.
When it comes to chicken, there really isn’t a whole lot of options when preparing jerky. Choose the best chicken breast you can find. This is the leanest part and will give you straight forward cuts for the jerky. Do your best to remove any strands of fat beforehand, as these will not dry out efficiently, shortening the shelf life of the finished jerky. Slice the meat vertically, following the grain, or the strands of meat. Try to maintain a uniform thickness of up to 5 mm. This way the jerky will be evenly dried.
Chicken jerky is an easy-to-make healthy snack. Once done, it can last up to 2 weeks at room temperature, and around a month in the fridge. This makes it a really economic snack to make. To top that, preparing it will be a piece of cake with a good dehydrator.
3 Reviews
Kristel Carpenter
January 30, 2021
I must admit I haven’t actually make this yet, it’s marinating in my fridge. But I’ve made beef jerky several times now. 1cup of soy sauce? Really? My beef jerky recipe wanted 3/4c of soy sauce & that was to much! I changed this recipe instantly! Also I’d like to comment on the fact that there isn’t an amount for any of the dry ingredients. So how much do I add? I combined this recipe with my beef jerky recipe hopefully it turns out good! If it does I’ll post it.
WENDY
July 27, 2020
WHAT I WOLD REALLY LIKE TO HAVE IS A PRINTABLE COPY OF THE CHICKEN JERKY RECIPE WITH A FOOD DEHYDRATOR. I CANNOT FIND ONE THAT I’D REALLY LIKE TO TRY & WOULD APPRECIATE ONE FROM YOUR GROUP. THANKS
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Bryan Starliper
January 5, 2022
print this recipe out if you want a copy…. it is a loose recipe I just slice add to a shallow pan and add the soy sauce until it covers enough to marinate sprinkle the seasonings as you would normally cook stir add to a bag seral and mix up till seasoning is mixed in