Healthy

Homemade Chicken Jerky Recipe: A Healthy Snack

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Looking for a delicious, protein-rich snack that’s easy to make and perfect for on-the-go? This Chicken Jerky Recipe is your answer!

chicken jerky

Packed with flavor and made from simple ingredients, chicken jerky is a lean, healthy alternative to traditional beef jerky.

Whether you’re hiking, meal prepping, or just craving a satisfying snack, this homemade chicken jerky is sure to impress.

What Is Chicken Jerky?

Chicken jerky is a dried meat snack made by marinating thinly sliced chicken in a flavorful mixture and then dehydrating it to remove moisture.

The result is a chewy, protein-packed treat with intense flavor and a long shelf life.

Homemade chicken jerky allows you to control the ingredients, ensuring a healthier and tastier alternative to store-bought options.

Ingredients You’ll Need for This Chicken Jerky Recipe

This recipe makes about 6–8 servings.

Main Ingredients:

  • 2 pounds chicken breast (boneless, skinless)
  • ¼ cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon red pepper flakes (optional, for heat)

Substitutions and Variations

  • Meat Alternatives: Substitute chicken breast with turkey breast for a similar lean and flavorful result.
  • Marinade Sweetener: Swap honey with maple syrup or brown sugar for a different sweetness profile.
  • Spice Levels: Adjust the red pepper flakes to make the jerky milder or spicier.
  • Low-Sodium Option: Use low-sodium soy sauce and reduce the Worcestershire sauce for a healthier alternative.
  • Gluten-Free: Replace soy sauce with tamari or coconut aminos to make this recipe gluten-free.
chicken jerky

Step-by-Step Instructions for Chicken Jerky

1. Prepare the Chicken

  • Slice 2 pounds of chicken breast into thin strips, about ¼ inch thick. For easier slicing, partially freeze the chicken for 1–2 hours before cutting.

2. Make the Marinade

  • In a bowl, whisk together:
    • ¼ cup soy sauce
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon honey
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon black pepper
    • ½ teaspoon smoked paprika
    • Red pepper flakes (if using)

3. Marinate the Chicken

  • Place the chicken strips in a zip-top bag or shallow dish and pour the marinade over them. Ensure all pieces are evenly coated.
  • Seal the bag or cover the dish and refrigerate for at least 6 hours, or overnight for maximum flavor absorption.

4. Prepare for Dehydrating

  • Remove the chicken from the marinade and pat it dry with paper towels to remove excess liquid.
  • Arrange the chicken strips in a single layer on the trays of a food dehydrator or oven rack, ensuring they don’t overlap.

5. Dehydrate the Chicken

  • In a Dehydrator: Set the dehydrator to 165°F (74°C) and dry for 4–6 hours, or until the chicken is fully dry and slightly pliable but not brittle.
  • In an Oven: Preheat the oven to 170°F (75°C). Place the trays in the oven and prop the door open slightly with a wooden spoon to allow moisture to escape. Bake for 4–6 hours, checking periodically.

6. Check for Doneness

  • The jerky is done when it is firm, dry to the touch, and bends slightly without breaking. Test a piece by cutting into it; there should be no pink inside.

7. Cool and Store

  • Let the jerky cool completely before storing in an airtight container or resealable bags. Store at room temperature for up to 2 weeks, or refrigerate for longer shelf life.

Common Mistakes to Avoid

  • Thick Slices: Slicing chicken too thick will increase drying time and may result in uneven texture.
  • Skipping the Pat-Dry Step: Removing excess marinade ensures the jerky dries evenly and avoids sticky residue.
  • Insufficient Marinating: Marinate for at least 6 hours to infuse the chicken with maximum flavor.

Serving and Presentation Tips

  • Snack Packs: Divide the jerky into small portions and pack them in resealable snack bags for easy grab-and-go.
  • Hiking Essentials: Pair with trail mix, nuts, or dried fruits for a balanced hiking snack.
  • Party Platter: Serve as part of a charcuterie board with cheese, crackers, and pickles.
chicken jerky

Expert Tips

  • Uniform Slicing: Use a sharp knife or meat slicer to ensure even slices, which helps with consistent drying.
  • Test Drying Time: Start checking the jerky at the 4-hour mark to avoid over-drying.
  • Freeze for Later: Chicken jerky freezes well. Store in freezer-safe bags for up to 3 months and thaw as needed.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes, but chicken thighs have a higher fat content, which may shorten the jerky’s shelf life.

How do I know if my jerky is fully dried?
The jerky should be dry to the touch and bend slightly without breaking. Cut into a piece to check for doneness—there should be no moisture or pinkness inside.

How long does homemade chicken jerky last?
Store in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to a month.

Can I make this jerky in the oven if I don’t have a dehydrator?
Yes! Use the lowest oven temperature and prop the door open slightly to allow moisture to escape.

chicken jerky

Conclusion

This Chicken Jerky Recipe is a simple, healthy, and delicious snack that you can enjoy any time.

Packed with protein and bursting with flavor, it’s perfect for meal prep, hiking adventures, or a nutritious treat for busy days.

Customize the marinade to your taste, and you’ll have a homemade snack that beats store-bought every time.

Try this recipe today and savor the satisfaction of making your own jerky!

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