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

15 mins
4 hrs
1 hr
5 hrs 15 mins
12 servings


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


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

  • 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 26% DV; carbohydrates 3.2g 1% DV; fat 1.4g 2% DV; cholesterol 32.3mg 11% DV; sodium 1029.1mg 41% DV. Full Nutrition

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
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