Smoky Chicken Jerky
Ingredients
- 1 ½ pounds frozen skinless, boneless chicken breasts
- ¾ cup low-sodium soy sauce
- ¼ cup teriyaki marinade
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried parsley
- 1 teaspoon lemon juice
- 1 teaspoon smoked salt
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper (Optional)
- cooking spray
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Instructions
- Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.
- Whisk soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and cayenne together in a bowl and pour into a resealable plastic bag. Add chicken strips, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or overnight.
- When ready to cook, preheat the oven to 180 degrees F (80 degrees C). Spray a wire rack with cooking spray; place the rack onto a rimmed baking sheet.
- Remove chicken from marinade and shake off excess. Place chicken on the prepared rack as close together as possible without touching. Discard remaining marinade.
- Bake in the preheated oven, flipping halfway through, until chicken is uniformly dark orange in color and dry inside when cut in half, 4 to 5 hours.
Source
Original recipe: View Original