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!
Servings 5
Calories 186kcal
Equipment
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
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.
Notes
- 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