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    Home » Turkey & Chicken Jerky Recipes

    Chicken Jerky

    Published: Apr 8, 2021 · Modified: Sep 20, 2021 by Will · This post may contain affiliate links.

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    This post may contain affiliate links. Please read my privacy policy.

    You hear about beef jerky and turkey jerky, but what about chicken jerky?! It tastes AMAZING, but is not as commonly found or made as its counterparts. Let's change that, this protein packed super food is just what you need in your life.

    chicken jerky in a jar on cutting board with sauce on cutting board
    Jump to:
    • Video - Homemade Chicken Jerky
    • Why this recipe works
    • What part of the chicken is best?
    • How to slice the meat
    • Marinating the chicken
    • Dehydrating the jerky
    • How to tell when it's finished dehydrating
    • FAQ
    • Old pro tips
    • Other jerky recipes you might like
    • Chicken Jerky

    Video - Homemade Chicken Jerky

    Why this recipe works

    This is a classic flavor that works perfectly with the lean chicken breast. The sweetness of the honey and the spice from the chili garlic sauce are what really make this chicken jerky recipe to die for.

    What part of the chicken is best?

    Chicken breast is the best part of the chicken to use when making chicken jerky. The breast is the largest part of the bird and very lean. Chicken breast is very inexpensive compared to other types of meat and easily sliced into strips as well.

    How to slice the meat

    Slice the breasts lengthwise into ⅛" - ¼" strips for the best results. Any larger than that and the outside of the jerky will get very dry whereas the inside will still be under dried. After slicing, place the chicken in a gallon ziplock bag.

    chicken breast being sliced into thin strips on cutting board for making chicken jerky.

    Partially freezing the chicken

    The first thing you want to do before even slicing is wrap the breasts in plastic wrap and place in the freezer for about an hour. This will firm up the meat and make slicing even strips a lot easier. Slicing even strips is important because this ensures all the jerky will finish drying at the same time.

    Using a sharp knife

    The most important tool to have when slicing the breast for chicken jerky is a really sharp knife. This will make a huge difference, I am currently using a Victorinox knife that has a really good feel and sharp blade. When it starts getting dull, a quick sharpen and it is just like new.

    If you have never sharpened a knife before, it's super easy and will make a HUGE difference when slicing nice even strips of chicken. The people at Cook's Illustrated put together a great article on how to sharpen a knife, it's a must read.

    Marinating the chicken

    Time to bust out all those great tasting spices and sauces and make the most incredible tasting chicken jerky recipe there is. Let's get started!!!

    Combine all the ingredients in a bowl and mix well. Pour the marinade over the chicken strips in the gallon ziplock and marinade in the fridge for 6-24 hours. Make sure to shake the bag to make sure all the strips are fully covered by marinade several times while marinating.

    Using curing salt

    When making chicken or turkey jerky, I always include curing salt into the marinade to help prevent bacteria in the jerky. Curing salt is mostly table salt with about 6% sodium nitrite, an ingredient that removes water from the meat and the bacteria cells themselves.

    marinated chicken strips straining in colander

    Once the chicken is finished marinating, strain in a colander to remove any excess marinade. You can also pat dry with paper towels to remove even more excess marinade. This will speed up the drying process.

    Dehydrating the jerky

    This chicken jerky can be dried by using either a dehydrator, oven, or in a smoker. I decided to make this chicken jerky recipe with a Nesco Dehydrator. Which ever method you are using, arrange the chicken strips on the trays or baking sheet lines with cooling racks.

    Make sure the chicken strips aren't touching or overlapping and have enough space in between to allow air to easily flow. This will help speed up the drying process as well.

    chicken jerky on dehydrator tray

    Dehydrate on the highest setting, normally 165°F, in a dehydrator or at 200°F in a smoker or oven. The jerky should take around 4-6 hours to fully dry.

    Pre or post heat treatment

    If you are not sure if your dehydrator heats the jerky to this temperature, you can pre-heat the meat or do a post heat treatment to make sure the jerky reaches the all important 165°F. This is done by placing the meat on a cookie sheet and putting in a 300°F pre-heated oven for about 10 minutes. This can be done before dehydrating or after.

    Food safety is very important when making jerky, especially chicken or turkey jerky. Here I have put together a lot of great information on jerky safety and food safety steps you can follow when making homemade turkey jerky.

    How to tell when it's finished dehydrating

    Start checking the chicken jerky about 4 hours into dehydrating to see if it's finished. Remove 1 piece of jerky from the dehydrator, oven, or smoker and allow it to cool to room temperature for 5 minutes.

    Once it's cool, perform the bend or rip test to see if it's ready to eat!

     chicken jerky being ripped in half showing it's finished drying. Cutting board in background

    The bend test

    Bend the jerky in half from end to end in a U shape. The jerky should bend and crack, but not break in half. If it bends into a U shape without cracking, it is not finished and needs to be dried further. Continue drying for another hour or so and check again.

    The rip test

    Take a piece of chicken jerky and rip it in half by grabbing one end of the jerky and tearing like you would a piece of paper. The jerky should rip in half and white fibers will be easily seen. The white fibers are an indication it is finished drying. If you don't see the fibers and only raw looking meat, it needs to dry longer.

    FAQ

    Is chicken jerky safe to eat?

    Yes! As long as you make sure it reaches an internal temperature of 165°F when drying it will be safe.

    Should I use curing salt?

    I recommend using curing salt when making turkey or chicken jerky. It's another step to make sure the chicken jerky is safe.

    How long do you dehydrate chicken jerky?

    I have found that 4-6 hours is common when drying. Doing a pre heat treatment could shorten the drying time.

    Old pro tips

    • Using hickory or applewood liquid smoke gives a great flavor to the jerky when not dehydrating with a smoker
    • Support local bee keepers and bee colonies by buying local honey
    • Store jerky in airtight containers in a cool area out of sunlight. Keep in the refrigerator for best results. Here I have more information on how to store your recently made chicken jerky.
    Chicken jerky in mason jar on cutting board with marble background

    Other jerky recipes you might like

    • The BEST Turkey Jerky Recipe
    • The Ultimate Beef Jerky Recipe
    • Sweet Maple Pork Jerky
    Chicken Jerky in glass on cutting board with spices

    Chicken Jerky

    You hear about beef jerky and turkey jerky, but what about chicken jerky?! It tastes AMAZING, but is not as commonly found or made as its counterparts. Let's change that and make some chicken jerky!
    5 from 39 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 1 hour
    Cook Time: 3 hours
    Total Time: 4 hours
    Course: Snack
    Cuisine: American
    Type: chicken jerky
    Flavor: Savory, Spicy, Sweet
    Servings: 5
    Calories: 186kcal
    Author: Will

    Ingredients
     

    Lean Turkey Breast

    • 1 lb Chicken Breast

    Marinade

    • ⅓ cup soy sauce
    • ⅓ cup worcestershire sauce
    • ¼ cup honey
    • 2 tablespoon chili garlic sauce
    • 1 tablespoon liquid smoke (optional (hickory))
    • ¼ teaspoon curing salt (optional)

    Equipment

    Nesco Dehydrator
    Nesco Dehydrator
    knife on white background
    Sharp Knife
    Colander
    Colander

    Instructions

    • Combine all of the ingredients in a bowl and mix well. Pour into ziplock bag.
    • Trim all visible fat from the chicken breast and slice into ¼" strips.
    • Add sliced chicken breast to the marinade in the ziplock bag and marinate for 6-24 hours in the refrigerator.
    • After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
    • Lay the strips on the dehydrator trays leaving space between the meat for air to circulate. Make sure the strips are not touching.
    • Dehydrate for 4-6 hours. Start checking the jerky if it's finished around the 3.5hr mark.
    • The jerky is finished when it bends and cracks, but does not break in half.

    Pre or Post Heat Treatment

    • If you are unsure if your dehydrator will heat the strips to an internal temperature of 165°F, heat them in the oven either before or after dehydrating at 300°F for 10 minutes.

    Pro Tips

    • Using hickory or applewood liquid smoke gives a great flavor to the jerky when not dehydrating with a smoker
    • Support local bee keepers and bee colonies by buying local honey
    • Store jerky in airtight containers in a cool area out of sunlight. Keep in the refrigerator for best results. Here I have more information on how to store your recently made chicken jerky.

    Nutrition

    Serving: 1g | Calories: 186kcal | Carbohydrates: 20g | Protein: 21g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1607mg | Potassium: 524mg | Fiber: 1g | Sugar: 17g | Vitamin A: 42IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 2mg
    Tried this recipe?Let us know how it was!
    Chicken Jerky
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    Reader Interactions

    Comments

    1. Nejla smith says

      May 06, 2022 at 12:31 pm

      Can you use the Seasoning packets from beef jerky that comes in a box with curing salt and seasoning I would like to try that chicken with mango habanero seasoning and curing salt

      Reply
      • Will says

        May 09, 2022 at 8:49 am

        Yes. Those seasoning packets will work with any type of meat.

        Reply
    2. Shirley Kissell says

      December 12, 2021 at 2:37 pm

      Thank you for the recipe! I used your marinating but took an alternative route. My grandson wanted some chicken jerkey from the rooster of theirs. The rooster as mostly feathers with a small body. He was over a year old which means he will be tuff. I slow cooked the rooster so I would get the meat off the bone. I marinated 24 hours. I dried it in the oven at 250 degrees for 1 hour along with making chocolate popcorn for Christmas. Have a Merry Christmas!

      Reply
      • Will says

        December 12, 2021 at 4:55 pm

        Wow. Sounds like it's going to turn out great. Along with that chocolate popcorn! I am a sucker for chocolate...

        Reply
    3. Mina says

      May 27, 2021 at 6:59 pm

      This looks great how do you store the jerky I'm keen to store it for up to 6 weeks on our camping trip. I have a vacuum sealer but not sure if I should freeze?

      Reply
      • Will says

        May 28, 2021 at 10:16 am

        Hey Mina! Check out my page on storing jerky, it should answer all your questions.

        Reply
    4. Pam Greer says

      May 09, 2021 at 6:24 pm

      5 stars
      I love turkey jerky, can't wait to try chicken!

      Reply
    5. Kay says

      May 09, 2021 at 1:18 pm

      5 stars
      My partner loves beef jerky, will be trying this chicken version next weekend.

      Reply
    6. jeffrey palmer says

      April 08, 2021 at 2:12 pm

      4 stars
      am confused

      I see chicken and turkey as meats - but they can be different

      which is it - its a great alternative considering you got to break the bank to do beef round roast

      Reply
      • Will says

        April 08, 2021 at 2:27 pm

        Sorry about that Jeffrey. I just finished typing up a turkey jerky before this chicken jerky recipe and apparently still had turkey on the brain. I went through the post and corrected the misprints. Thanks for pointing it out!

        Reply
        • jeffrey palmer says

          April 14, 2021 at 1:15 pm

          5 stars
          Its all good - this weekend my nesco will be filled with chicken as per your recipe.

          Like mine a bit hotter but all good and thanks for the reply:)

          Jeff

          Reply
        • Ava D says

          February 09, 2022 at 3:24 pm

          Just today it occurred to me to make chicken and/or turkey jerky! I’ve made a lot of beef jerky but I wanted an alternative to spendy beef. Thank you for these instructions, I’ll be trying it in the oven immediately:) I’m even gonna try pork jerky too. Question: how low should I set my oven? I believe 170 is as low as it goes.

          Reply
          • Will says

            February 10, 2022 at 2:40 pm

            Chicken and turkey should be heated to an internal temperature of 165°. So setting it to 170-185 degrees will work great!

            Reply

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