Spicy Baked Chicken Jerky
Tender, flavorful chicken strips baked until chewy and infused with bold spices. A protein-packed snack that's perfect for on-the-go eating or game day gatherings.
Story
This homemade chicken jerky is far superior to store-bought versions. You control the spice level and can adjust the thickness to your liking. The long baking time at low heat transforms simple chicken breast into a satisfying, shelf-stable snack.
Ingredients
boneless skinless chicken breast
1 pound
soy sauce
3 tablespoons
olive oil or canola oil
2 tablespoons
brown sugar
2 tablespoons
garlic powder
1 teaspoon
smoked paprika
1 teaspoon
cayenne pepper
1/2 teaspoon
black pepper
1/4 teaspoon
ginger powder
1/4 teaspoon
Instructions
1
Prep the chicken
Remove any visible fat from the chicken breast. Slice the meat lengthwise with the grain into strips about 1/4 inch thick. The strips should be roughly 1/2 inch wide and 4 to 5 inches long for the best texture.
2
Make the marinade
In a large bowl, whisk together soy sauce, oil, brown sugar, garlic powder, smoked paprika, cayenne, black pepper, and ginger powder until the sugar dissolves. Add the chicken strips and toss to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3
Arrange for baking
Preheat your oven to 175°F (80°C). Line a wire rack with aluminum foil and place it over a baking sheet. Remove chicken from marinade, shaking off excess, and arrange strips in a single layer on the rack. They should not touch.
4
Bake low and slow
Bake for 2 hours, flipping the strips halfway through. The chicken is done when it feels firm but still has a slight give when pressed. For drier, more traditional jerky texture, bake an additional 30 minutes.
5
Cool and store
Let the chicken cool completely on the rack. It will continue to firm up as it cools. Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
