Description
This homemade Honey Garlic Chicken Jerky recipe combines savory and sweet flavors with a spicy kick, perfect for a flavorful and protein-packed snack. Marinated chicken strips are dehydrated to create tender yet chewy jerky with a hint of smoky depth, offering a healthier alternative to store-bought varieties.
Ingredients
Scale
Jerky Marinade
- 1 lb chicken breast, trimmed of fat
- 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)
Instructions
- Prepare the Marinade: In a bowl, combine soy sauce, Worcestershire sauce, honey, chili garlic sauce, liquid smoke, and curing salt if using. Mix thoroughly and pour the marinade into a ziplock bag.
- Slice the Chicken: Trim all visible fat from the chicken breast. Slice the chicken into ¼-inch thick strips for even drying.
- Marinate the Chicken: Place the chicken strips in the marinade-filled ziplock bag, seal, 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 off any excess marinade using a colander to avoid sogginess during dehydration.
- Arrange on Dehydrator Trays: Lay the chicken strips out on dehydrator trays, making sure the pieces do not overlap or touch to ensure proper air circulation and even drying.
- Dehydrate the Chicken: Dehydrate the strips at 160°F for 4 to 6 hours. Start checking for doneness around 3.5 hours to avoid over-drying.
- Check for Doneness: The jerky is ready when it bends and cracks without breaking in half, indicating a chewy yet tender texture.
- Optional Safety Heat: For food safety, optionally place the jerky in a preheated 300°F oven for 10 minutes either before or after dehydrating to ensure the internal temperature reaches 165°F.
Notes
- Trimming visible fat is important to increase shelf life and prevent rancidity.
- Marinate overnight for maximum flavor infusion.
- Dehydrator temperature should be consistent for safe drying.
- Adding curing salt is optional but recommended for longer preservation.
- If you do not have a dehydrator, you can use an oven set to the lowest temperature with the door slightly open.
- Store jerky in airtight containers or vacuum-sealed bags for best freshness.
