Description
This classic chicken jerky recipe works well with chicken breast tenders. This jerky is tasty, high in protein, and a perfect snack!
Ingredients
Scale
- 1½ pounds boneless skinless chicken breast tenders
- ½ cup low-sodium soy sauce
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon ground ginger
Instructions
- Slice the chicken into thin 1/4-inch-thick strips
- Combine soy sauce, lemon juice, garlic powder, black pepper, and ground ginger in a ziplock bag.
- Add the chicken strips, making sure the strips are evenly coated with the marinade. Seal and marinate in your refrigerator for around 20 minutes.
- Remove the chicken strips from the refrigerator and place them on the dehydrator trays.
- If your food dehydrator reaches 165°F, place the strips in the dehydrator until fully dry (5 to 7 hours). If your dehydrator doesn’t reach 165°F, place your dehydrated chicken pieces on a parchment lined cookie sheet and put in a pre-heated oven at 300°F for around 10 minutes to ensure the jerky reaches 165°F. Then, dehydrate chicken in your dehydrator at the maximum temperature for 6 to 8 hours or until fully dry.
- Allow your chicken to cool. If moisture appears on the chicken, dab them with paper towels until dry.
- Store in airtight containers in a cool, dry place.
- Prep Time: 20 minutes
- Dehydrating Time: 7 hours
Nutrition
- Serving Size: 1 ounce
- Calories: 80
- Sugar: 3g
- Sodium: 280mg
- Fat: 1g
- Carbohydrates: 3g
- Protein: 11g
- Cholesterol: 30mg