If you’ve ever craved a snack that’s bursting with sweet, savory, and a hint of spice all in one bite, you’re in for a real treat. Learning How to Make Irresistible Honey Garlic Chicken Jerky at Home Recipe lets you craft a delicious, protein-packed snack that’s tender yet satisfyingly chewy with vibrant honey and garlic flavors shining through. This homemade jerky is perfect whether you’re gearing up for an outdoor adventure, looking for a guilt-free treat, or simply in the mood to impress friends with your culinary skills.
Ingredients You’ll Need
Getting these few simple ingredients right is the secret to creating that perfect balance of flavors and textures in your jerky. Each element plays a crucial role—from the savory depth of soy sauce to the natural sweetness of honey, and a little heat from chili garlic sauce that wakes up your taste buds.
- 1 lb chicken breast, trimmed of fat: Lean protein that ensures your jerky is hearty but not greasy.
- â…“ cup soy sauce: Adds savory umami richness and a lovely salty backbone.
- â…“ cup Worcestershire sauce: Brings complex tang and depth to the marinade.
- ¼ cup honey: The star of the show, giving sweetness and helping create that sticky glaze.
- 2 tablespoons chili garlic sauce: Provides a gentle kick and piquant garlic flavor to elevate the jerky.
- 1 tablespoon liquid smoke (optional, hickory recommended): Infuses a smoky aroma reminiscent of traditional smoked jerky.
- ¼ teaspoon curing salt (optional): Helps preserve and maintain the meat’s vibrant color.
How to Make How to Make Irresistible Honey Garlic Chicken Jerky at Home Recipe
Step 1: Prepare the Marinade
Start by combining soy sauce, Worcestershire sauce, honey, chili garlic sauce, liquid smoke, and curing salt if you’re using it, in a mixing bowl. The synergy of these ingredients creates a marinade that’s savory, sweet, smoky, and slightly spicy all at once. Pour this into a ziplock bag to get ready for the next step.
Step 2: Slice the Chicken
Trim all the visible fat from your chicken breast—this is key since fat can affect the jerky’s shelf life and texture. Next, slice the chicken into thin strips about a quarter of an inch thick. These uniform slices will dry evenly and quickly, giving you that perfect chewy bite.
Step 3: Marinate the Chicken
Add the chicken strips to your marinade-filled ziplock bag, sealing it well to keep all those flavors locked in. Place it in the refrigerator and let the chicken soak up all that goodness for anywhere from 6 to 24 hours. The longer, the better for deeper flavor infusion.
Step 4: Drain and Arrange
After marinating, take the chicken strips out and drain off excess marinade using a colander. This helps avoid soggy jerky. Lay the strips on dehydrator trays, making sure they don’t touch each other so air can circulate freely around every piece.
Step 5: Dehydrate the Chicken
Set your dehydrator to 160°F and dry the chicken strips for 4 to 6 hours. Start checking for doneness at 3.5 hours. You’ll know it’s ready when a strip bends and cracks but doesn’t break in half—this gives you tender jerky with just the right amount of chewiness.
Step 6: Optional Heat Treatment for Safety
To ensure your jerky is perfectly safe to eat, you can heat the strips in a 300°F oven for 10 minutes either before or after dehydrating. This helps the chicken reach an internal temperature of 165°F, which is recommended for poultry.
How to Serve How to Make Irresistible Honey Garlic Chicken Jerky at Home Recipe
Garnishes
While jerky is typically eaten plain, you can amp it up with a sprinkle of toasted sesame seeds or chopped fresh herbs like cilantro or green onions for a fresh contrast to those deep honey garlic flavors. A light dusting of cracked black pepper also adds a nice touch of spice to each bite.
Side Dishes
Pair your homemade honey garlic chicken jerky with crunchy veggies like celery sticks or carrot batons for a well-rounded snack. It’s also delightful alongside a small bowl of creamy ranch dip or tangy mustard to complement the sweet and savory notes of the jerky.
Creative Ways to Present
Make your jerky stand out on a charcuterie board surrounded by cheeses, nuts, and dried fruits for a savory-sweet balance. You can also chop the jerky and toss it into salads or grain bowls for an unexpected protein boost and burst of flavor.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed your fresh batch, store any leftover jerky in an airtight container at room temperature for up to 2 weeks. Keeping the jerky dry and sealed is key to preserving its chewy texture and vibrant taste without spoilage.
Freezing
If you want to save your jerky longer, wrap it well in plastic wrap and place it in a freezer-safe bag or container. Frozen chicken jerky stays good for several months. When ready to eat, thaw it slowly in the refrigerator for best texture.
Reheating
Since jerky is traditionally a ready-to-eat snack, reheating isn’t necessary. But if you prefer it warm, pop the jerky in a low oven (around 250°F) for about 10 minutes to gently warm without drying it out.
FAQs
Can I use other cuts of chicken for this jerky?
While chicken breast is ideal because of its lean profile, you can experiment with chicken thighs. Just remember thighs have more fat, which can affect shelf life and texture, so trim any excess fat carefully.
Is liquid smoke necessary for flavor?
Liquid smoke adds that classic smoky touch, but it’s optional. If you don’t have it, your jerky will still be delicious with the sweet and savory marinade as the star flavors.
How thin should I slice the chicken strips?
Slicing your chicken about ¼ inch thick ensures they dry evenly and quickly, resulting in tender jerky that’s not too tough or crumbly.
Why use curing salt in the marinade?
Curing salt helps preserve the meat and maintain a vibrant color, but it’s optional. If you’re making jerky for immediate consumption, you can skip it without compromising flavor.
Can I make this recipe without a dehydrator?
Absolutely. You can use an oven set at the lowest temperature (usually around 160-170°F), leaving the door slightly ajar for air circulation. Just monitor drying times closely since ovens vary.
Final Thoughts
Once you try this How to Make Irresistible Honey Garlic Chicken Jerky at Home Recipe, you’ll wonder why you ever bought jerky from the store. It’s fresh, flavorful, and customizable to your taste buds, making it a fantastic homemade snack to share or savor on solo adventures. Dive in and start crafting your very own batch—you won’t be disappointed!
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How to Make Irresistible Honey Garlic Chicken Jerky at Home Recipe
- Prep Time: 30 minutes
- Cook Time: 4 to 6 hours
- Total Time: 4 hours 30 minutes to 6 hours 30 minutes plus 6 to 24 hours marinating
- Yield: 5 servings
- Category: Snack
- Method: Dehydrating
- Cuisine: American
- Diet: Low Fat
Description
Learn how to make irresistible honey garlic chicken jerky at home with this easy recipe. Marinated in a savory blend of soy sauce, Worcestershire sauce, honey, chili garlic sauce, and optional liquid smoke, this homemade jerky is both flavorful and tender. Using a dehydrator or oven to dry the chicken strips, you get a deliciously chewy snack perfect for any time.
Ingredients
Chicken Jerky
- 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 Marinade: In a bowl, combine soy sauce, Worcestershire sauce, honey, chili garlic sauce, liquid smoke, and curing salt if using. Mix thoroughly and pour into a ziplock bag.
- Slice Chicken: Trim all visible fat from the chicken breasts. Slice the chicken into ¼-inch thick strips for even dehydration and texture.
- Marinate: Place the chicken strips into the marinade-filled ziplock bag. Seal the bag and refrigerate for 6 to 24 hours to allow flavors to infuse deeply.
- Drain Excess Marinade: Remove the chicken strips from the bag and strain off any excess marinade using a colander to prevent sogginess during drying.
- Arrange on Trays: Lay the chicken strips on dehydrator trays, ensuring the pieces do not touch to allow proper airflow and even drying.
- Dehydrate: Set the dehydrator to 160°F and dry the chicken for 4 to 6 hours. Begin checking around 3.5 hours for doneness.
- Check Texture: The jerky is done when it bends and cracks but does not break in half, indicating proper moisture content and chewiness.
- Optional Heat Treatment: For food safety, you can heat the jerky strips in a 300°F oven for 10 minutes either before or after dehydrating to ensure an internal temperature of 165°F.
Notes
- If you don’t have a dehydrator, you can use an oven set at the lowest temperature (around 160°F) and prop the door open slightly for air circulation.
- Using curing salt is optional but helps prevent bacterial growth and extends shelf life.
- Liquid smoke adds a smoky flavor but can be omitted if you prefer a cleaner taste.
- Store the jerky in an airtight container and refrigerate to keep it fresh for up to two weeks.
- Always check internal temperature with a meat thermometer to ensure safety.
