Smoky Chicken Jerky - Secretsfrommyapron

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 crushed red pepper(Optional)

cooking spray

Directions

Step 1

Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.

Step 2

Mix soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and red pepper together in a small bowl. Place chicken strips in a large resealable plastic bag. Pour marinade over the meat and toss to coat. Marinate in the refrigerator, at least 1 hour and up to overnight.

Step 3

Preheat the oven to 180 degrees F (80 degrees C). Prepare a jelly roll pan by placing a wire rack on top and coating it with cooking spray.

Step 4

Place chicken strips on the rack as close together as possible without having them touch.

Step 5

Bake in the preheated oven, flipping halfway, until each piece is a uniform dark orange color and dry inside when cut in half, 4 to 5 hours total.

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