Spicy Chicken Jerky In The Air Fryer Recipes

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AIR FRYER OVEN BUFFALO CHICKEN JERKY STICKS

If you love Buffalo chicken, then you'll want to dehydrate some jerky to take with you on your next hiking adventure or camping trip. Store in an airtight container. After 3 days, refrigerate any leftover sticks for up to 5 days.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time 10h40m

Yield 6

Number Of Ingredients 9



Air Fryer Oven Buffalo Chicken Jerky Sticks image

Steps:

  • Combine ground chicken, 1/4 cup cayenne pepper sauce, sea salt, pepper, celery seed, garlic powder, onion powder, and pink curing salt in a large bowl; mix until evenly combined. Cover and refrigerate for 8 hours, or overnight.
  • Use a jerky gun to form sticks of the meat mixture on air fryer oven racks.
  • Preheat the air fryer to 160 degrees F (70 degrees C).
  • Place racks into the air fryer and set timer for 2 hours. Flip the sticks over using a fork. Brush remaining 2 tablespoons cayenne pepper sauce over the tops. Air fry for 30 minutes more.
  • Let cool completely and transfer to an airtight container.

Nutrition Facts : Calories 98.8 calories, Carbohydrate 1 g, Cholesterol 46.1 mg, Fat 2.5 g, Fiber 0.1 g, Protein 17.1 g, SaturatedFat 0.7 g, Sodium 653.7 mg, Sugar 0.3 g

1 pound ground chicken
¼ cup cayenne pepper sauce (such as Frank's® RedHot®)
½ teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon celery seed
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon pink curing salt
2 tablespoons cayenne pepper sauce (such as Frank's® RedHot®)

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



Smoky Chicken Jerky image

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

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
cooking spray

AIR FRYER JERK CHICKEN WITH SPICY BBQ SAUCE

Jerk chicken is typically cooked in a smoker, low and slow, to really let the flavors develop. But sometimes you want some jerk chicken without the wait! Throw that spiced chicken in the air fryer and it will be crispy, juicy and deliciously done in no time. This recipe gives us just what we're looking for thanks to the traditional elements of Jamaican jerk on dark-meat chicken pieces. A sweet and tangy barbecue sauce adds even more flavor.

Provided by JJ Johnson

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 26



Air Fryer Jerk Chicken with Spicy BBQ Sauce image

Steps:

  • Preheat an air fryer to 380 degrees F. Line the basket with parchment paper and spray the parchment with cooking spray.
  • For the chicken: Combine the brown sugar, allspice, cinnamon, ginger, thyme, granulated garlic, onion powder, cayenne, nutmeg, salt and pepper in a large resealable bag and mix to combine. Add the chicken, in batches if necessary, and shake to coat the pieces completely.
  • Let the chicken rest while you make the BBQ sauce: Place the brown sugar, scallions, garlic, ginger, jalapeños, soy sauce, lime juice, tamarind paste, vinegar, cinnamon, thyme, salt and pepper in a food processor and add 1/2 cup water. Pulse until well blended, making sure the ginger is incorporated. Transfer to a small saucepan and simmer over low heat for 15 minutes to meld the flavors, stirring every few minutes.
  • Place the chicken, skin side down, in the prepared basket, making sure the pieces don't touch (cook the chicken in batches if necessary). Cook for 12 minutes.
  • Remove the basket from the fryer, flip the chicken with tongs, and baste with BBQ sauce. Continue cooking until an instant-read thermometer inserted in the thickest part of a thigh reads 165 degrees, about 12 minutes more. Serve the remainder of the BBQ sauce on the side with the finished chicken.

Nonstick cooking spray
3 tablespoons dark brown sugar
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon dried thyme
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon cayenne
1/2 teaspoon grated nutmeg
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 pounds chicken legs and thighs
1/2 cup dark brown sugar
1 bunch scallions
3 cloves garlic
One 2-inch piece fresh ginger, peeled and rough chopped
2 jalapeño peppers, stems and seeds removed
3 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons tamarind paste (see Cook's Note)
2 tablespoons apple cider vinegar
1 teaspoon ground cinnamon
1 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

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