Chicken jerky is light, lean and full of protein. This version uses garlic, lemon and herbs for a fresh, savory flavor. Chicken needs to reach a higher temperature than beef, so pay close attention to the heating step.
The recipe
Ingredients
- 2 lb boneless, skinless chicken breasts, trimmed of all fat
- 1/3 cup low-sodium soy sauce
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tbsp Worcestershire sauce
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coarse black pepper
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp cayenne (optional)
Steps
- Freeze the chicken breasts for about 1 hour, until firm but not frozen solid.
- Slice the chicken about 1/8 inch thick. Thin, even slices dry faster and more evenly. Wash your hands, knife and board well when done.
- Whisk the soy sauce, lemon juice, honey, Worcestershire, garlic powder, onion powder, pepper, paprika, thyme, oregano and cayenne in a bowl.
- Put the chicken in a zip-top bag, pour in the marinade, press out the air and refrigerate 4–8 hours. Don't go much longer; the lemon juice can make the texture mushy.
- Drain the chicken, throw away the used marinade and pat the strips dry with paper towels.
- Heat the strips to 165°F before drying: lay them on a rack set in a sheet pan and bake in a 275°F oven for about 15 minutes. Check the thickest strip with an instant-read thermometer and keep baking until it reads 165°F.
- Move the strips to dehydrator trays in a single layer, with space between them.
- Dry at 160°F (or your dehydrator's highest setting, at least 145°F) for 4–6 hours, until the strips are dry all the way through and bend and crack without snapping.
- Let the jerky cool completely, then store it in an airtight container in the fridge.
Why chicken needs 165°F
Chicken can carry germs like salmonella. The USDA says poultry jerky must reach 165°F before or at the start of drying. A dehydrator runs at a low heat, and it may dry the chicken before it ever gets hot enough to be safe. The oven step solves this. Always check the thickest strip with a meat thermometer. Our turkey jerky uses the same safety step if you want another poultry option.
Pick the right chicken
Use boneless, skinless chicken breast. It's the leanest part of the bird. Skip thighs, wings and skin. They have too much fat, and fat won't dry or keep. Chicken tenderloins also work and are already close to strip size.
How to tell it's done
Chicken jerky should be fully dry with no soft or pink spots. Tear a cooled strip in half and look at the middle. It should look dry and even, with no shine. A done strip bends and cracks without breaking. If any strips feel moist, dry them another 30–60 minutes.
Storage
Chicken jerky keeps best cold. Store it in an airtight container in the fridge for up to 1 month, or freeze it for up to 6 months. If you see any mold or it smells off, throw it out.
Variations
Teriyaki chicken: add 1 tbsp grated fresh ginger and swap the lemon juice for pineapple juice. Keep the 165°F step.
Cajun chicken: skip the thyme and oregano and add 1 tbsp of our Cajun rub to the marinade.
Lemon pepper: double the lemon juice and black pepper, and skip the paprika.
Gear for this recipe
- A rear-fan dehydrator for even drying
- An instant-read thermometer for the 165°F check
- A separate cutting board for raw poultry
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