Description

This homemade honey garlic chicken jerky recipe delivers a perfect balance of sweet, savory, and spicy flavors with an irresistible chewy texture. Marinated in a flavorful blend of soy sauce, Worcestershire sauce, honey, chili garlic sauce, and optional liquid smoke, the chicken strips are dehydrated to perfection for a healthy, protein-rich snack that’s easy to make and irresistibly tasty.

Ingredients

Scale

Marinade

⅓ cup soy sauce
⅓ cup Worcestershire sauce
¼ cup honey
2 tablespoons chili garlic sauce
1 tablespoon liquid smoke (optional, hickory recommended)
¼ teaspoon curing salt (optional)

Chicken

1 lb chicken breast, trimmed of fat

Cook Mode Prevent your screen from going dark

Instructions

Prepare Marinade: In a bowl, combine soy sauce, Worcestershire sauce, honey, chili garlic sauce, liquid smoke, and curing salt if using. Mix well to ensure all ingredients are fully incorporated. Transfer the marinade into a ziplock bag for easy mixing with the chicken.
Trim and Slice Chicken: Remove all visible fat from the chicken breast for best texture and flavor. Slice the chicken into thin strips about ¼-inch thick to allow even marinating and dehydration.
Marinate Chicken: Place the chicken strips into the ziplock bag with the marinade. Seal the bag removing excess air, and refrigerate for at least 6 hours and up to 24 hours to absorb the flavors thoroughly.
Drain Excess Marinade: After marinating, remove the chicken strips from the bag and strain any excess marinade using a colander to prevent soggy jerky.
Arrange on Dehydrator Trays: Lay the chicken strips out on dehydrator trays in a single layer, making sure they do not overlap or touch, which promotes even drying and airflow.
Dehydrate the Chicken: Set the dehydrator to 160°F and dry the chicken strips for 4 to 6 hours. Check doneness starting at 3.5 hours to avoid over-drying.
Check for Doneness: The jerky is ready when it bends and cracks but does not break in half, indicating a perfect chewy texture.
Optional Food Safety Step: To ensure the chicken reaches a safe internal temperature of 165°F, optionally bake the strips in a preheated 300°F oven for 10 minutes either before or after dehydrating.

Notes

Trim all visible fat from the chicken to help the jerky last longer and prevent spoilage.
Adjust chili garlic sauce quantity to control the heat level according to your preference.
Marinating longer (up to 24 hours) enhances the flavor intensity.
Dehydration times can vary based on thickness of strips and dehydrator model; monitor closely after 3.5 hours.
Using curing salt is optional but helps in preserving and reducing bacterial growth.
Storing jerky in an airtight container in the refrigerator will keep it fresh for up to 2 weeks.