Jerkiyaki Strips

• 1 lb boneless skinless chicken breast
• 18 cup fresh lemon juice
• 3 tablespoons brown sugar
• 10 ounces low-sodium teriyaki sauce
• 14 cup red onion
• 1 garlic clove
• 2 teaspoons Worcestershire sauce
• 14 cup low sodium soy sauce

1. Freeze chicken a few hours before starting marinade.
2. Add all marinade ingredients in large bowl.
3. Remove chicken from freezer and slice into 1/8 inches to 1/4 inches slices.
4. Add slices to marinade, being sure to fully cover each slice.
5. Cover bowl of marinade and chicken slices and refrigerate for six hours or until next day.
6. When ready, drain extra marinade.
7. Place meat on paper towels to soak up marinade.
8. Place individual pieces of meat on oven rack in oven at approximately 140 degrees F for seven to twelve hours, or until meat is dry throughout.
9. Be sure to leave oven door slightly ajar during drying process.

chicken breast, lemon juice, brown sugar, teriyaki sauce, red onion, garlic, worcestershire sauce, soy sauce

Taken from www.food.com/recipe/jerkiyaki-strips-295622 (may not work)