Making chicken jerky at home is a fun and tasty project that can turn out some really delicious snacks. With a few simple steps, you can prepare and marinate the chicken, then dehydrate it to perfection.
I’ve found different ways to make chicken jerky using resources like Jerkyholic, which offers a sweet and spicy marinade, and Allrecipes which suggests a smoky taste with soy sauce and spices. My favorite tip is to use a Traeger grill or air fryer from With the Woodruffs for added flavor.
My goal is to help you make the best chicken jerky right in your own kitchen. I’ll share tips on slicing and marinating the chicken, and show you the best methods for dehydrating. Let’s get started on creating your own tasty, healthy snacks!
Key Takeaways
- This guide explains how to make homemade chicken jerky.
- The recipe includes steps for preparation and marinating.
- Dehydrating techniques are covered to perfect your jerky.
Ingredients Required
To make delicious chicken jerky, you’ll need a few simple ingredients. I like to use the following:
- Chicken Breast: I always choose boneless, skinless chicken breast for the best texture and taste.
- Soy Sauce: This adds a savory depth to the marinade.
- Worcestershire Sauce: For a unique, slightly tangy flavor.
Here’s a table to summarize these ingredients:
| Ingredient | Amount |
|---|---|
| Chicken Breast | 1 lb |
| Soy Sauce | 1/2 cup |
| Worcestershire Sauce | 2 tbsp |
Spices and Seasonings
Adding the right spices and seasonings makes all the difference:
- Black Pepper: A pinch gives it a nice kick.
- Garlic Powder: Adds a robust flavor.
- Onion Powder: Balances the savory notes.
- Brown Sugar: Provides a hint of sweetness.
- Liquid Smoke: Just a drop for that smoky taste.
Here are the quantities:
| Spice/Seasoning | Amount |
|---|---|
| Black Pepper | 1 tsp |
| Garlic Powder | 1 tsp |
| Onion Powder | 1 tsp |
| Brown Sugar | 2 tbsp |
| Liquid Smoke | 1/2 tsp |
Additional Flavor Boosters
I sometimes add:
- Apple Cider Vinegar: For a bit of tanginess.
- Spices and Herbs: Customize with your favorites like paprika or thyme.
Nutritional Information
Chicken jerky is high in protein and low in fat. Here’s a rough idea:
| Nutrient | Amount per 1 oz |
|---|---|
| Protein | 10 grams |
| Calories | 80 |
| Total Fat | 1 gram |
| Saturated Fat | 0.3 grams |
| Carbohydrates | 2 grams |
| Fiber | 0 grams |
| Cholesterol | 30 mg |
Remember, you can adjust the ingredients to suit your taste. Happy jerky making!
Preparation and Marinating Steps
When making chicken jerky, it’s important to focus on slicing the meat evenly and marinating it thoroughly to ensure the best flavor and texture. I’ll guide you through how to slice the chicken and prepare a tasty marinade.
Slicing the Meat
I start with skinless, boneless chicken breasts. Using a sharp knife, I trim any visible fat. This is important because fat can cause the jerky to spoil faster. A cutting board is essential here to keep things clean and safe.
I aim for a consistent thickness of about ¼ inch for each strip. This helps the jerky dehydrate evenly. If the pieces are too thick, they won’t dry properly. Too thin, and they might turn out too crispy.
Sometimes, to make slicing easier, I place the chicken in the freezer for 30 minutes. This firms it up a bit, making it easier to cut into precise strips.
Marinating the Chicken
For the marinade, I love using a mix of flavors. In a bowl, I combine low-sodium soy sauce, honey, lemon juice, garlic, ginger, and a bit of chili garlic sauce. For a smoky taste, I add smoked paprika. Alternatively, teriyaki marinade is a great option.
I place the chicken strips in a ziplock bag and pour in the marinade. Squeezing out excess air is key to ensuring every piece is well-coated. Then, I seal the bag and give it a good mix by kneading it gently.
Marinating the chicken for at least 6 hours in the refrigerator allows the flavors to penetrate deeply. Sometimes, I even leave it for up to 24 hours if I want the flavors to be really intense.
Dehydrating Process
Dehydrating chicken jerky can be done using either an oven or a food dehydrator. Both methods ensure that the chicken becomes fully dried and safe to eat.
Using the Oven
To dehydrate chicken jerky in the oven, start by preheating the oven to 165°F. Slice the pre-cooked chicken into thin strips. Place these strips on a wire rack set over a baking sheet lined with parchment paper. This setup allows for better airflow and even dehydration.
Once in the oven, leave the chicken to dehydrate for about 4-6 hours. Make sure to rotate the baking sheet halfway through to ensure even drying. After 4 hours, check the pieces using the bend test: remove a strip, let it cool for a few minutes, then bend it. If it bends without breaking, it’s likely ready.
Once fully dehydrated, let the strips cool completely before storing them. Use an airtight container to keep them fresh and place them in the refrigerator for longer shelf life. An oven might take slightly longer than a dehydrator but still provides excellent results.
Using a Dehydrator
A food dehydrator is often the preferred tool for making chicken jerky. Slice the pre-cooked chicken breast into thin strips, trimming off any extra fat. Place the strips in a single layer on the dehydrator trays, making sure they don’t overlap.
Set the dehydrator temperature to 165°F and let it run for about 4-7 hours. Dehydrators provide consistent heat and airflow, which can lead to more uniformly dried jerky. The exact time can vary, so start checking the pieces around the 4-hour mark using the bend test.
After the chicken strips are fully dehydrated, let them cool to room temperature. Store your homemade chicken jerky in an airtight container and keep it in the refrigerator to maintain freshness. Using a dehydrator often yields the best and most predictable results for making chicken jerky.
Chicken Jerky Recipe
Course: LunchCuisine: AmericanDifficulty: Easy4
servings30
minutes8
hoursEasy to make and packed with flavor, your family will love this tasty treat.
Ingredients
2 lbs boneless, skinless chicken breasts
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon honey
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
Directions
- Prepare the Chicken:
- Trim any fat from the chicken breasts.
- Slice the chicken into thin strips, about 1/4 inch thick, against the grain.
- Marinate:
- In a large bowl, mix soy sauce, Worcestershire sauce, honey, smoked paprika, onion powder, garlic powder, black pepper, and red pepper flakes.
- Add the chicken strips to the marinade, ensuring they are well coated.
- Cover and refrigerate for at least 4 hours, or overnight for best results.
- Dry the Chicken:
- Preheat your oven to its lowest setting, typically around 170°F (75°C), or use a dehydrator set to 160°F (71°C).
- Line baking sheets with parchment paper if using an oven.
- Arrange the marinated chicken strips in a single layer on the baking sheets or dehydrator trays, ensuring they do not overlap.
- Cook:
- If using an oven, place the baking sheets in the oven and prop the door open slightly to allow moisture to escape. If using a dehydrator, follow the manufacturer’s instructions.
- Dry the chicken strips for 4-6 hours, checking occasionally until the jerky is dry but still slightly pliable. The exact time will depend on the thickness of the strips and your oven or dehydrator.
- Store:
- Once fully dried, remove the chicken jerky from the oven or dehydrator.
- Let it cool completely, then store in an airtight container.
- For longer storage, refrigerate or freeze the jerky.
Frequently Asked Questions
Making chicken jerky at home can seem tricky, but with the right steps, you can ensure it is both safe and delicious. Here, I address common questions about preparing chicken jerky.
How can I make chicken jerky using a dehydrator?
To make chicken jerky using a dehydrator, start by marinating the chicken strips. After marinating, place the strips on the dehydrator trays. Set the dehydrator to 165°F and let it run for 4-5 hours until the jerky is completely dry.
What’s the best way to prepare chicken jerky in an oven?
Preheat your oven to 275°F. Place the marinated chicken strips on a baking sheet in a single layer. Bake for ten minutes to kill any bacteria. Afterward, lower the temperature to around 160°F and let the chicken dry out for 4-5 hours.
Can I use an air fryer to make chicken jerky, and if so, how?
Yes, you can use an air fryer to make chicken jerky. Set the air fryer to 160°F. Place the marinated chicken strips on the air fryer rack. Let them cook for 3-4 hours, checking occasionally to ensure they don’t overcook.
What are the safety considerations when making chicken jerky at home?
Safety is crucial. Always marinate the chicken for at least 6 hours. Preheat the oven to 275°F and bake the chicken for ten minutes if you’re using a dehydrator. This kills any harmful bacteria. Store your jerky in airtight containers to keep it fresh.
How long does homemade chicken jerky typically stay fresh?
Homemade chicken jerky can stay fresh at room temperature for up to two weeks if stored in an airtight container. For longer shelf life, refrigerate it for up to a month or freeze it for even longer periods.
Are there any special recipes for making chicken jerky for dogs?
Yes, there are special recipes for making chicken jerky for dogs. Making chicken jerky for dogs involves using all-natural ingredients. Avoid spices or ingredients that can harm dogs like garlic and onions.
Simply marinate the chicken strips in a small amount of water or low-sodium broth. Then, dry them in a dehydrator or oven.