Toms Oven Made Chicken Jerky
Transform your snack game with Tom’s Oven Made Chicken Jerky, a protein-packed, homemade treat that’s bursting with bold, savory flavor! Made with lean chicken breast, this simple recipe uses a rich marinade of soy sauce, honey, smoked paprika, garlic powder, and black pepper to deliver the perfect balance of smoky, sweet, and spicy notes. By slicing the chicken thinly and slow-baking it at a low temperature, you’ll achieve irresistibly chewy jerky that’s healthier and easier on the budget compared to store-bought options. Ideal for meal prep, outdoor adventures, or just guilt-free snacking, this DIY chicken jerky is a must-try for jerky enthusiasts and flavor seekers alike. Best of all, it stores beautifully in the fridge or freezer for on-the-go convenience.
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Recipe Information
Ingredients
- 2 lbs Chicken breast
- 1 cup Soy sauce
- 2 tbsp Honey
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 0.5 tsp Black pepper
Instructions
Place the chicken breasts in the freezer for 30 minutes to make them firmer and easier to slice.
Once slightly firm, remove the chicken breasts from the freezer and slice them into thin, uniform strips about 1/8 inch thick. This will help them cook evenly.
In a medium-sized bowl, mix together the soy sauce, honey, smoked paprika, garlic powder, and black pepper to create the marinade.
Place the chicken strips in a resealable plastic bag or a shallow dish and pour the marinade over the top, ensuring all strips are coated. Seal or cover and refrigerate for at least 4 hours, or preferably overnight for more flavor.
Preheat your oven to 170°F (or the lowest setting on your oven). Line a baking sheet with parchment paper or a silicone baking mat, and set an oven-safe cooling rack on top of the sheet for airflow.
Remove the chicken strips from the marinade, letting any excess drip off, and arrange them in a single layer on the cooling rack. Do not overlap the strips.
Place the baking sheet in the oven and crack the oven door slightly to allow moisture to escape (use a wooden spoon to keep it ajar if necessary).
Bake the chicken strips for 2.5 to 3 hours, or until they are completely dry and firm but still slightly pliable. Check them periodically to avoid over-drying.
Once done, remove the jerky from the oven and let it cool completely before storing.
Store your chicken jerky in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 12198 mg | 530% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 36.0 g | ||
| Protein | 278.3 g | 557% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3591 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
