Smoky Chicken Jerky
This venison jerky recipe uses fish sauce for a savory jerky recipe you'll be making again.
Recipe Summary 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.Ingredients | Venison Jerky Sticks Recipe1 ½ pounds frozen skinless, boneless chicken breasts¾ cup low-sodium soy sauce¼ cup teriyaki marinade1 tablespoon Worcestershire sauce2 teaspoons dried parsley1 teaspoon lemon juice1 teaspoon smoked salt1 teaspoon ground ginger1 teaspoon garlic powder1 teaspoon ground black pepper1 teaspoon crushed red pepper (Optional)cooking sprayDirectionsCut 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.Info | Venison Jerky Sticks Recipeprep:
15 mins
cook:
4 hrs
additional:
1 hr
total:
5 hrs 15 mins
Servings:
12
Yield:
12 servings
TAG : Smoky Chicken JerkyAppetizers and Snacks, Meat and Poultry, Chicken,
