Chicken Jerky Recipe

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Recipe - Chicken Jerky Recipe

From the Weston Kitchen


2 lbs chicken breasts, bones & skin removed (also works well for turkey, both farmed & wild)

Jerky Marinade

  • ¾ cup pineapple juice
  • ¼ cup soy sauce
  • ⅛ cup brown sugar
  • 5 cloves garlic, chopped
  • 6 star anise
  • 2 tablespoons chopped ginger
  • 1 tablespoon red pepper flakes
  • 2 teaspoons red miso


Our chicken jerky recipe is a bold one - garlic, ginger and star anise combine for layers of flavor.

Step One | Slice Jerky

  1. Use your Jerky Slicing Tool to cut the chicken breasts into uniform strips of meat. We like to use our jerky slicer.

Step Two | Marinate

  1. Combine the marinade ingredients.
  2. Place the jerky strips into your Canister or Bag, then pour in the marinade.
  3. Seal and refrigerate 6-12 hours. If you're not marinating with a vacuum sealer, and are using a freezer bag or bowl covered with plastic wrap instead, marinate at least 12 hours - the vacuum marinates the meat faster and more thoroughly.

Step Three | Dehydrate

  1. Once the jerky has marinated at least 6 hours, lay the strips onto your Dehydrator trays, leaving at least a half inch of space between them.
  2. Dehydrate for 6-8 hours, or until the jerky is completely dry, but still flexible.
  3. Enjoy!
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