Smoky Chicken Jerky

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.

• Preparation Time: 15 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 15 mins
• Calories: 81 Calories

Ingredients

• 1 teaspoon ground ginger
• 1 teaspoon lemon juice
• 2 teaspoons dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 1 teaspoon crushed red pepper (Optional)
• cooking spray
• ¾ cup low-sodium soy sauce
• 1 teaspoon smoked salt
• 1 ½ pounds frozen skinless, boneless chicken breasts
• ¼ cup teriyaki marinade

Recipe Instructions

Step 1

Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.

Step 2

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.

Step 3

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.

Step 4

Place chicken strips on the rack as close together as possible without having them touch.

Step 5

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.