SMOKY CHICKEN JERKY
Chicken jerky is a savory light snack to have on hand all winter long. It takes a while to slow-cook in the oven, but then it's so easy to throw together. This is also a great marinade for beef, turkey, duck, or venison.
Provided by C R Henning
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 5h15m
Yield 12
Number Of Ingredients 12
Steps:
- 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 180 degrees F (80 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.
Nutrition Facts : Calories 80.9 calories, Carbohydrate 3.2 g, Cholesterol 32.3 mg, Fat 1.4 g, Fiber 0.3 g, Protein 13.1 g, SaturatedFat 0.4 g, Sodium 1029.1 mg, Sugar 1.1 g
TOMS OVEN MADE CHICKEN JERKY
An easy alternative to smoking jerky, this makes a great snack for road trips, fishing trips, or just for snacking. A healthy snack as well. Can use turkey and venison as well.
Provided by FlyfishingTom
Categories Lunch/Snacks
Time 4h40m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Mix the salts, pepper, garlic powder and onion powder together and put into a salt shaker; set aside.
- Preheat oven to 150°F.
- Cut chicken into 1/8th inch strips or 1/8th inch cubes (thickness doesn't have to be exact, can be a little thicker).
- On a cutting board, sprinkle each strip evenly and heavily then with a meat mallet, rolling pin or pan, pound mixture into chicken. Turn chicken over and repeat.
- Place strips in single layer on a oven-safe metal cookie cooling rack (fine mesh or closely spaced bars work best).
- Cook chicken until dry but not brittle, 4 to 5 hours, rearranging once.
- Cooking times for turkey or venison are the same.
- Refrigerate for storage.
Nutrition Facts : Calories 264.9, Fat 2.9, SaturatedFat 0.8, Cholesterol 131.7, Sodium 5381.8, Carbohydrate 3.5, Fiber 0.7, Sugar 0.9, Protein 53.1
SMOKY AND SPICY JERK-MARINATED CHICKEN
This recipe started as a mistake when I was trying to make another recipe I found on here called 'Delectable Marinated Chicken.' While at the store I accidentally bought 'Caribbean Jerk Marinade' instead of teriyaki sauce and rather than go back to the store, I decided to wing it and see what happens. I ended up liking the results enough that I decided to replace the store-bought sauce with a jerk spice mixture, and this recipe was born.
Provided by Kory Schulein
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 6
Number Of Ingredients 19
Steps:
- Mix brown sugar, salt, sesame seeds, black pepper, red pepper flakes, chili powder, thyme, coriander, allspice, ginger, nutmeg, cinnamon, and cloves together in a bowl.
- Mix Worcestershire sauce, soy sauce, lime juice, molasses, and liquid smoke together in a separate bowl. Combine with the spice blend to make the marinade.
- Remove tenderloins from chicken breasts and cut the rest of the breasts in half. Reserve about 1/4 of the rub; coat chicken with the remainder and marinate 4 hours to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate. Grill marinated chicken pieces over direct heat until no longer pink in the centers, 2 to 3 minutes per side. Serve with reserved marinade.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 10.4 g, Cholesterol 86.1 mg, Fat 5.4 g, Fiber 0.8 g, Protein 32.2 g, SaturatedFat 1.3 g, Sodium 1314.9 mg, Sugar 7.1 g
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