Smoky Chicken Jerky
- 1 1/2 pounds frozen skinless, boneless chicken breasts
- 3/4 cup low-sodium soy sauce
- 1/4 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
- Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.
- 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.
- Preheat the oven to 350 degrees F (175 degrees C). Prepare a jelly roll pan by placing a wire rack on top and coating it with cooking spray.
- Place chicken strips on the rack as close together as possible without having them touch.
- 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.
frozen skinless, soy sauce, teriyaki marinade, worcestershire sauce, parsley, lemon juice, salt, ground ginger, garlic, ground black pepper, red pepper, cooking spray
Taken from www.allrecipes.com/recipe/267889/smoky-chicken-jerky/ (may not work)