How To Make Chicken Jerky Recipe
Learn How To Make Chicken Jerky Recipe with tender chicken breast strips marinated in soy sauce, Worcestershire sauce, honey, garlic, and spices, then slowly baked until chewy, savory, and perfect for snacking.
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Servings: 20 pieces
Ingredients
- 1 lb boneless skinless chicken breasts
- 1/3 c soy sauce
- 1/4 c Worcestershire sauce
- 1 tbsp honey
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp onion powder
- 1/4 tsp paprika
Instructions
- Place the chicken breasts in the freezer for a short time until they are partially firm. This will make the chicken easier to slice evenly.
- Using a sharp knife, slice the chicken into thin strips approximately 1/4-inch thick.
- In a mixing bowl, combine the soy sauce, Worcestershire sauce, honey, garlic powder, black pepper, onion powder, and paprika. Stir until the marinade is well blended.
- Place the sliced chicken into a resealable plastic bag or covered container. Pour the marinade over the chicken, ensuring all pieces are thoroughly coated.
- Refrigerate the chicken for at least 4 hours, or preferably overnight, to allow the flavors to develop.
- Preheat the oven to 175°F (80°C).
- Line a baking sheet with aluminum foil and place a wire rack over the baking sheet.
- Arrange the marinated chicken strips in a single layer on the wire rack. Make sure the pieces do not touch so air can circulate properly around them.
- Transfer the tray to the preheated oven and bake for about 4 hours, or until the chicken is dry and leathery in texture.
- Remove the jerky from the oven and allow it to cool completely before storing in an airtight container.
Notes
To make this recipe gluten free, replace the soy sauce with gluten-free tamari or a certified gluten-free soy sauce. You should also check the Worcestershire sauce label carefully, as some brands contain malt vinegar or other gluten-containing ingredients. Make sure all seasonings, especially garlic powder, onion powder, and paprika, are certified gluten free if needed for strict gluten avoidance. For anyone with celiac disease or a strong gluten sensitivity, prepare the jerky using clean utensils, bowls, racks, and storage containers to avoid cross-contact.