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Easy Chicken Jerky Recipe for a Food Dehydrator

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Susan Gast, Author and Food Preservation Enthusiast
Susan has been dehydrating and preserving foods for over a decade, sharing practical, tested methods that help readers make healthy, long-lasting meals at home.

If you’re craving a lean, protein-packed snack, this easy chicken jerky recipe transforms chicken breast into flavorful homemade jerky using a food dehydrator. The savory marinade combines soy sauce, apple cider vinegar, brown sugar, garlic, and spices for a satisfying snack you can customize to suit your taste.

✅ Quick Answer: How do you make chicken jerky safely?
Slice chicken breast no thicker than 1/4 inch and marinate it in the refrigerator. Heat the chicken strips to an internal temperature of 165°F before dehydrating, then arrange them in a single layer and dry at 140°F. Begin checking after three hours. Properly dried jerky should bend and crack without breaking and should not release moisture when squeezed.

Food-safety note: The USDA recommends heating poultry to an internal temperature of 165°F before dehydrating it.

Chicken Jerky Marinade Recipe

Homemade chicken jerky lets you control the sweetness, heat, and sodium level while avoiding commercial curing salts. It works well as a snack for road trips, hikes, lunches, or busy days—but because this recipe uses poultry, safe heating and careful storage are especially important.

The instructions below include a poultry-specific heating step before dehydration. This brings the chicken to the USDA-recommended internal temperature of 165°F while it is still surrounded by moist marinade, before the drying process begins.

Before You Begin: Chicken Jerky Safety

Raw chicken may contain harmful bacteria, and a dehydrator can begin removing moisture before the chicken reaches a bacteria-killing internal temperature. For that reason, USDA recommends heating poultry to 165°F before dehydration.

  • Thaw chicken in the refrigerator, never on the counter.
  • Keep the chicken and marinade refrigerated.
  • Use separate utensils and cutting surfaces for raw poultry.
  • Do not rinse raw chicken.
  • Discard used marinade after the chicken has been heated.
  • Confirm 165°F with a food thermometer rather than relying on color.
Top of Recipe

Chicken Jerky Recipe Ingredients and Instructions

This marinade creates savory chicken jerky with mild sweetness and optional heat. Partially freezing the chicken first makes it easier to cut uniformly; slices of consistent thickness dry more evenly and predictably.

Ingredients

  • 1 lb boneless, skinless chicken breast, partially frozen and sliced no thicker than 1/4 inch
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional for heat)

Instructions

  1. Slice the chicken: Partially freeze the chicken breast for 30–45 minutes to make slicing easier. Using a clean, sharp knife, cut it into strips no thicker than 1/4 inch. Slice with the grain for chewier jerky or across the grain for a more tender result.
  2. Prepare the marinade: Combine the soy sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, black pepper, and optional red pepper flakes.
  3. Marinate under refrigeration: Add the chicken and marinade to a resealable bag or covered nonreactive container. Refrigerate for at least four hours or overnight. Do not marinate at room temperature.
  4. Heat the chicken safely: Transfer the chicken and marinade to a saucepan. Bring everything to a full boil and boil for five minutes. Check several of the thickest strips with a food thermometer and confirm they have reached 165°F internally.
  5. Arrange the strips: Drain the chicken and blot away excess marinade with clean paper towels. Arrange the strips in one layer on the dehydrator trays without touching or overlapping.
  6. Dehydrate: Dry at 140°F. Begin checking after three hours; total drying time will vary according to thickness, dehydrator performance, humidity, and tray position.
  7. Test for doneness: Cool one strip before testing it. Properly dried chicken jerky should feel dry, bend and crack without breaking completely, and show no beads of moisture when squeezed. Continue drying if the center feels soft or damp.
  8. Cool and store: Cool the finished jerky completely before packaging. Refrigerate or freeze it for the best safety and storage quality.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Marinating Time: At least 4 hours (or overnight)
  • Safety Heating Time: Approximately 5-10 minutes
  • Dehydrating Time: 3-6 hours
  • Total Time: Varies according to marinating and drying conditions

Estimated Nutrition Information

  • Servings: 4 servings
  • Calories: 150kcals
  • Fat: 4g
  • Protein: 25g
  • Carbohydrates: 6g
Bottom of Recipe

How to Store Homemade Chicken Jerky Safely

Allow the chicken jerky to cool completely before packaging it. Place it in an airtight container or resealable food-storage bag and refrigerate it for the best safety and quality. Freeze portions you will not use promptly.

Although properly dried jerky may keep for up to two weeks at room temperature, refrigeration is the more conservative choice for homemade poultry jerky. Label the container with the preparation date and discard the jerky if you notice moisture, mold, an unpleasant odor, or any other sign of spoilage.

For longer storage, divide the jerky into small portions and freeze them. This lets you thaw only what you need without repeatedly exposing the remaining jerky to warm air and moisture.

Storage guidance: The National Center for Home Food Preservation states that properly dried jerky can be kept at room temperature for up to two weeks and recommends refrigeration or freezing for longer storage and best quality.

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Tasty Pairings: What to Eat With Chicken Jerky

For a protein-packed snack, pair chicken jerky with nuts, dried fruit, or even a slice of cheese.

If you want a little crunch, eat it with crackers or toss it into a salad for added texture and flavor.

For an Asian-inspired snack mix, combine chicken jerky with roasted wasabi peas, sesame crackers, and almonds.

Beyond Snacking: Creative Ways to Use Chicken Jerky

Beyond snacking, chicken jerky is an excellent ingredient in pasta dishes, rice bowls, or even wraps.

Rehydrate it in warm broth and shred it into soups or stir-fries. You can also chop it finely and mix it into scrambled eggs for a smoky, protein-rich breakfast. Yum.

Don’t forget to visit the homemade jerky hub page to discover more delicious jerky recipes, including beef, pork, turkey,  fish and hot honey chicken jerky.

If you wish to learn how to dehydrate chicken, visit this page.

If you're having issues with your jerky-making, check out my Jerky Troubleshooting Guide here.

Chicken Jerky FAQs: Your Top Questions Answered

Can I make chicken jerky without a dehydrator?

Yes, but the chicken must still reach an internal temperature of 165°F before drying. After that safety-heating step, arrange the strips on wire racks over baking sheets and dry them in an oven capable of maintaining approximately 140°F with adequate airflow. Check the oven temperature with a separate oven thermometer and begin checking the jerky after three hours.

How long does homemade chicken jerky last?

For the best safety and quality, store homemade chicken jerky in an airtight container in the refrigerator and freeze any portion you will not use promptly. Properly dried jerky may keep for up to two weeks at room temperature, but refrigeration is the more conservative choice for homemade poultry jerky.

Is chicken jerky safe for dogs?

No — not this seasoned recipe. It contains onion and garlic, which should not be given to dogs, as well as soy sauce that is too high in sodium for a dog treat. If you want to make chicken jerky for your dog, use a separate batch of plain, unseasoned chicken and ask your veterinarian whether it is appropriate for your dog.

How thick should chicken be sliced for jerky?

Slice chicken no thicker than 1/4 inch. Uniform slices dry more evenly, while thicker or irregular pieces may remain moist inside after the outside appears dry.

How can I tell when chicken jerky is finished?

Cool one piece before testing it. Finished jerky should feel dry and should bend and crack without breaking completely. If it feels soft, spongy, or moist in the center—or releases moisture when squeezed—it needs more drying time.

Now that you’ve seen how easy and versatile chicken jerky can be, you’ll love experimenting with it in your own kitchen.

And before you go, don’t forget to grab your free 5 Dried Food Recipes That Actually Taste Great PDF below—featuring carrot soup, minestrone, split pea soup, spicy beef jerky, and even banana cinnamon rolls.

5 Easy Dried Food Recipes free PDF

5 Free Dried Food Recipes
That Actually Taste Great

Put your dried food to delicious use!
Five very different recipes.
Not one dull bite...

← Get your free copy now!

5 Free Dried Food Recipes
That Actually Taste Great

5 Easy Dried Food Recipes free PDF

Put your dried food to delicious use!
Five very different recipes.
Not one dull bite...

Get your free copy now!

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