Chicken jerky is a savory light snack to have on hand all winter long. It takes a while to slow-cook in the oven, but then it's so easy to throw together. This is also a great marinade for beef, turkey, duck, or venison.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.

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  • Mix soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and red pepper together in a small bowl. Place chicken strips in a large resealable plastic bag. Pour marinade over the meat and toss to coat. Marinate in the refrigerator, at least 1 hour and up to overnight.

  • Preheat the oven to 350 degrees F (175 degrees C). Prepare a jelly roll pan by placing a wire rack on top and coating it with cooking spray.

  • Place chicken strips on the rack as close together as possible without having them touch.

  • Bake in the preheated oven, flipping halfway, until each piece is a uniform dark orange color and dry inside when cut in half, 4 to 5 hours total.

Nutrition Facts

81 calories; 1.4 g total fat; 32 mg cholesterol; 1029 mg sodium. 3.2 g carbohydrates; 13.1 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/29/2019
Correction from the submitter: the temperature to cook the chicken should be 200 F not 350 F Read More
(4)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/29/2019
Correction from the submitter: the temperature to cook the chicken should be 200 F not 350 F Read More
(4)
Rating: 5 stars
05/29/2019
Correction from the submitter: the temperature to cook the chicken should be 200 F not 350 F Read More
(4)
Rating: 5 stars
05/16/2019
This is actually a very clever and delicious recipe. I am quite surprised that I enjoyed it more than the usual store-bought beef jerky. Notes: -Cook at 200 degrees F -Truly aim for 1/4 inch thick otherwise they are more like chips and lose too much weight -Mine lost 66% mass (fresh to dried) but ideally it's better to be around 50% (again don't cut too thin) Read More
(1)
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