Dehydrated Recipes

Dehydrated Chicken Jerky | Commercial Dehydrators

You hear a lot about beef jerky or turkey jerky but not many people talk about chicken jerky. This chicken jerky is packed full of flavor and is sure to keep you wanting more. Please note this recipe is not pet friendly.

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Serves
8 ounces
Prep time icon
Prep time
24 hours 20 minutes
Dehydration time icon
Dehydrating time
7 hours
Ingredients
  • 2 tablespoons gourmet sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon salt
  • 1 tablespoon minced ginger
  • 2 garlic cloves, minced
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried red pepper flakes
  • 1 tablespoon brown sugar
  • 1 teaspoon paprika
  • 1 pound (450g) chicken tenders
Ingredients
macros
  • 2 tablespoons gourmet sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon salt
  • 1 tablespoon minced ginger
  • 2 garlic cloves, minced
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried red pepper flakes
  • 1 tablespoon brown sugar
  • 1 teaspoon paprika
  • 1 pound (450g) chicken tenders
Instructions
  1. Mix all ingredients except chicken tenders in a bowl.
  2. Place pieces of chicken tenders in a plastic resealable bag and use a meat tenderizer to pound until it becomes 1/4 inch (6 mm) thick.
  3. Add the pounded chicken to the sauce and marinate overnight.
  4. Separate chicken tenders from marinade and dehydrate at 150°F (66°C) for 6 to 16 hours, or according to manufacturer's dehydrating directions.
  5. When chicken tenders has reached doneness; set aside to cool.
  6. Store dehydrated chicken jerky in an air-tight container. Refrigerate if chicken jerky is still damp. Don't refrigerate if it is completely dry.
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Machine recommendation
Main image
Prep time icon
Serves
8 ounces
Prep time icon
Prep time
24 hours 20 minutes
Dehydration time icon
Dehydrating time
7 hours
Ingredients
  • 2 tablespoons gourmet sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon salt
  • 1 tablespoon minced ginger
  • 2 garlic cloves, minced
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried red pepper flakes
  • 1 tablespoon brown sugar
  • 1 teaspoon paprika
  • 1 pound (450g) chicken tenders
Ingredients
macros
  • 2 tablespoons gourmet sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon salt
  • 1 tablespoon minced ginger
  • 2 garlic cloves, minced
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried red pepper flakes
  • 1 tablespoon brown sugar
  • 1 teaspoon paprika
  • 1 pound (450g) chicken tenders
Instructions
  1. Mix all ingredients except chicken tenders in a bowl.
  2. Place pieces of chicken tenders in a plastic resealable bag and use a meat tenderizer to pound until it becomes 1/4 inch (6 mm) thick.
  3. Add the pounded chicken to the sauce and marinate overnight.
  4. Separate chicken tenders from marinade and dehydrate at 150°F (66°C) for 6 to 16 hours, or according to manufacturer's dehydrating directions.
  5. When chicken tenders has reached doneness; set aside to cool.
  6. Store dehydrated chicken jerky in an air-tight container. Refrigerate if chicken jerky is still damp. Don't refrigerate if it is completely dry.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/