For enhanced flavor, consider adding a touch of honey or maple syrup to the marinade for a hint of sweetness. Ensure the chicken strips are as thin as possible to facilitate proper drying and prevent them from becoming leathery. Keep a close watch on the jerky during the final hour of baking to prevent burning, as oven temperatures can vary. Once cooled, store the chicken jerky in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for extended freshness.
Smoky Chicken Jerky
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PREP TIME15 mins
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COOK TIME4 hrs
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TOTAL TIME5 hrs 15 mins
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SERVING24 People
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VIEWS6
Embark on a culinary adventure and craft your own delectable chicken jerky at home! Infused with the tantalizing smokiness of smoked salt and a harmonious blend of aromatic herbs and spices, this jerky promises a light yet deeply satisfying snack, perfect for those long winter evenings. The versatile marinade is equally enchanting with beef, turkey, duck, or even venison, opening up a world of savory possibilities.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol17 mg
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Fiber0 g
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Protein7 g
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Saturated Fat0 g
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Sodium519 mg
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPartially thaw the chicken breasts for easier slicing. With the grain, meticulously slice the chicken into very thin strips, approximately 1/4-inch thick. (Prep time: 20 minutes)
02
StepIn a mixing bowl, whisk together the soy sauce, teriyaki marinade, Worcestershire sauce, dried parsley, lemon juice, smoked salt, ground ginger, garlic powder, ground black pepper, and cayenne pepper until well combined. Transfer the marinade to a resealable plastic bag. Add the chicken strips, ensuring they are thoroughly coated. Remove excess air from the bag and seal tightly. Marinate in the refrigerator for a minimum of 1 hour, or ideally overnight, to allow the flavors to fully permeate the chicken. (Marinating time: 1-12 hours)
03
StepWhen ready to bake, preheat your oven to a low 180 degrees F (80 degrees C). Lightly coat a wire rack with cooking spray and place it on top of a rimmed baking sheet to catch any drips. (Prep time: 5 minutes)
04
StepRemove the chicken strips from the marinade, gently shaking off any excess liquid. Arrange the chicken pieces on the prepared wire rack, positioning them closely together without allowing them to touch. Discard the remaining marinade responsibly. (Prep time: 10 minutes)
05
StepBake in the preheated oven, flipping the chicken strips halfway through the cooking time, until they achieve a uniformly dark orange hue and are dry throughout when a piece is cut in half. This process typically takes 4 to 5 hours. (Baking time: 4-5 hours)
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Mallie Kerluke
Jul 1, 2025I found that slicing the chicken while still slightly frozen was key to getting the thin strips.
Willard Watsica
Jul 1, 2025My family devoured this jerky in one day! I'm definitely making a double batch next time.
Eveline Hettinger
Jun 30, 2025I didn't have smoked salt, so I used regular salt and a few drops of liquid smoke. It worked perfectly!
Monserrat Ryan
Jun 30, 2025I made this jerky on the smoker and it turned out amazing! Thanks for the recipe!
Nora Johns
Jun 30, 2025This recipe is fantastic! The flavor is amazing, and the jerky is perfectly chewy.
Jacynthe Brown
Jun 30, 2025The cayenne pepper adds a nice kick, but next time I'll use a bit less for the kids.
Alysson Renner
Jun 30, 2025Marinating overnight really makes a difference in the flavor. So worth the wait!
Zachary Cartwright
Jun 30, 2025This jerky is so much better than store-bought! I'll never buy jerky again.