Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

How to Make Irresistible Honey Garlic Chicken Jerky at Home Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 85 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. Slice Chicken: Trim all visible fat from the chicken breasts. Slice the chicken into ¼-inch thick strips for even dehydration and texture.
  3. 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.
  4. Drain Excess Marinade: Remove the chicken strips from the bag and strain off any excess marinade using a colander to prevent sogginess during drying.
  5. Arrange on Trays: Lay the chicken strips on dehydrator trays, ensuring the pieces do not touch to allow proper airflow and even drying.
  6. Dehydrate: Set the dehydrator to 160°F and dry the chicken for 4 to 6 hours. Begin checking around 3.5 hours for doneness.
  7. Check Texture: The jerky is done when it bends and cracks but does not break in half, indicating proper moisture content and chewiness.
  8. 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.

Find it online: https://slsrecipes.com/how-to-make-irresistible-honey-garlic-chicken-jerky-at-home-recipe/