Description
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.
Ingredients
- 1 ½ pounds frozen skinless, boneless chicken breasts
- ¾ cup low-sodium soy sauce
- ¼ cup teriyaki marinade
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried parsley
- 1 teaspoon lemon juice
- 1 teaspoon smoked salt
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon crushed red pepper (Optional)
- cooking spray
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 5 hrs 15 mins
Servings: 12