Rating: 4.5 stars
1 Ratings
  • 5 star values: 1
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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.

Recipe Summary test

prep:
15 mins
cook:
4 hrs
additional:
1 hr
total:
5 hrs 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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 180 degrees F (80 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; protein 13.1g; carbohydrates 3.2g; fat 1.4g; cholesterol 32.3mg; sodium 1029.1mg. Full Nutrition
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