Description
Discover how to make irresistible honey garlic chicken jerky at home with this easy recipe. Marinated in a flavorful blend of soy sauce, Worcestershire sauce, honey, chili garlic sauce, and optional liquid smoke, these thinly sliced chicken strips are dehydrated to perfection for a tasty, protein-packed snack.
Ingredients
Scale
Marinade
- â…“ cup soy sauce
- â…“ cup Worcestershire sauce
- ¼ cup honey
- 2 tablespoons chili garlic sauce
- 1 tablespoon liquid smoke (optional, hickory recommended)
- ¼ teaspoon curing salt (optional)
Chicken
- 1 lb chicken breast, trimmed of fat
Instructions
- Prepare Marinade: In a bowl, combine soy sauce, Worcestershire sauce, honey, chili garlic sauce, liquid smoke, and curing salt (if using). Mix well and pour the marinade into a ziplock bag.
- Slice Chicken: Trim all visible fat from the chicken breast and slice it into ¼-inch thick strips for even marination and drying.
- Marinate Chicken: Add the chicken strips to the marinade inside the ziplock bag. Seal the bag and refrigerate for 6 to 24 hours to allow the flavors to penetrate the meat.
- Drain Excess Marinade: Remove the chicken strips from the bag and strain excess marinade using a colander to prevent sogginess during dehydration.
- Arrange on Dehydrator Trays: Place the chicken strips on dehydrator trays in a single layer, ensuring pieces do not touch to allow proper airflow.
- Dehydrate Chicken: Set the dehydrator to 160°F and dry the chicken strips for 4 to 6 hours. Begin checking for doneness around the 3.5-hour mark to prevent over-drying.
- Check Doneness: The jerky is ready when it bends and cracks but does not break in half, indicating the perfect chewy texture.
- Optional Safety Heating: To ensure food safety, optionally heat the jerky strips in a preheated 300°F oven for 10 minutes before or after dehydrating. This step helps achieve an internal temperature of 165°F, killing any residual bacteria.
Notes
- If using curing salt, be sure to measure accurately as it helps preserve the meat and prevent bacterial growth.
- Liquid smoke is optional but adds a nice smoky flavor to the jerky.
- For best texture, monitor drying time carefully; over-dried jerky can be too brittle.
- Store jerky in airtight containers or vacuum-sealed bags to maintain freshness.
- You can substitute chicken thighs for a slightly different flavor and texture, but adjust drying time accordingly.
