Chicken Jerky Recipe

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

- Ingredients - 
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

- Tools - 
Weston Jerky Board or Jerky Slicer
Weston Vacuum Sealer & Canister (or bag)
Weston Dehydrator

Step One | Slice Jerky

Use your Jerky Slicing Tool to cut the chicken breasts into uniform strips of meat. We used our Jerky Board to slice 1/2" thick by 1" wide strips.

Here you can see the chicken at each step of the jerky slicing process: whole breast, sliced to thickness, and final strips

Our new Jerky Board makes slicing jerky ridiculously simple

Step Two | Marinate

Combine the marinade ingredients.

The boldest flavors in our marinade are contributed by ginger, garlic, star anise & red pepper
Place the jerky strips into your Canister or Bag, then pour in the marinade.

Chicken strips & marinade waiting to be sealed

Place the jerky strips into your Canister or Bag, then pour in the marinade. Seal and refrigerate 6-12 hours.

Using our Pro Advantage to seal the canister for marination

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

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.

Dehydrate for 6-8 hours, or until the jerky is completely dry, but still flexible.


Sample Product Label
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