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Hot Honey Chicken Jerky Recipe: Sweet and Spicy

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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.

This hot honey chicken jerky recipe combines lean chicken breast with honey, hot sauce, apple cider vinegar, soy sauce, and smoky seasonings. The result is sweet, spicy jerky with adjustable heat and a satisfying chewy texture.

✅ Quick Answer: How do you make hot honey chicken jerky?
To make hot honey chicken jerky safely, trim visible fat from boneless, skinless chicken breast and slice it no thicker than ¼ inch. Marinate the strips in the refrigerator, then heat them to an internal temperature of 165°F before dehydrating at 140°F. The jerky is ready when a cooled strip feels firm and leathery, cracks slightly when bent, and shows no moisture when squeezed.

Making hot honey chicken jerky at home lets you adjust the balance of sweetness and heat. Follow each preparation, heating, dehydrating, doneness, and storage step carefully for safe, consistent results.

Hot Honey Chicken JerkyHot Honey Chicken Jerky

The marinade combines honey, hot sauce, apple cider vinegar, soy sauce, garlic, onion, smoked paprika, and black pepper for a sweet, tangy flavor with adjustable heat. Follow the recipe below for the complete preparation, safe-heating, dehydrating, doneness, and storage steps.

Top of Recipe

How to Make Hot Honey Chicken Jerky

This recipe uses lean chicken breast with honey and hot sauce for sweet heat. Reduce the hot sauce and omit the cayenne for a milder batch, or add the cayenne for extra heat.

Ingredients

  • 1 pound boneless, skinless chicken breast
  • 3 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon hot sauce, adjusted to taste
  • 1 tablespoon reduced-sodium soy sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper, optional

Using bottled hot honey: Replace the plain honey with 3 tablespoons bottled hot honey and omit the separate hot sauce. Because brands vary in heat, taste the unused marinade before adding the raw chicken and adjust the seasoning if needed.

Instructions

  • Prepare the Chicken: Trim away all visible fat, connective tissue, and skin. Partially freeze the chicken breast for approximately 30 to 60 minutes, until firm but not frozen solid, to make slicing easier.
  • Slice the Chicken: Slice the chicken approximately ⅛ inch thick and no thicker than ¼ inch. Cut across the grain for more tender jerky or with the grain for a chewier texture.
  • Make the Marinade: In a bowl, combine the honey, apple cider vinegar, hot sauce, reduced-sodium soy sauce, garlic powder, onion powder, smoked paprika, black pepper, and optional cayenne. Stir until thoroughly combined.
  • Marinate the Chicken: Place the chicken strips in a sealable food-storage bag or covered glass or food-safe plastic container. Add the marinade and turn the strips until evenly coated. Refrigerate for at least 6 hours or overnight.
  • Prepare for Heating: Preheat the electric food dehydrator to 140°F and the oven to 300°F. Remove the chicken from the marinade and discard the used marinade. Arrange the strips in a single layer on wire racks positioned over rimmed baking sheets.
  • Heat the Chicken: Place the baking sheets in the oven and heat the strips until they reach an internal temperature of 165°F. Check several strips with a food thermometer, inserting the probe sideways into the thickest part when possible.
  • Dehydrate the Jerky: Transfer the heated strips to the dehydrator trays. Arrange them in a single layer without touching or overlapping. Dehydrate at 140°F and begin checking after approximately 3 hours. Rotate the trays if your dehydrator dries unevenly.
  • Test for Doneness: Remove one strip and allow it to cool for several minutes. Properly dried chicken jerky should feel firm and leathery, crack slightly when bent without breaking, and show no moisture when squeezed. Continue dehydrating and retesting as needed.
  • Cool and Store: Blot away any beads of oil with clean, absorbent paper towels. Allow the jerky to cool completely before placing it in an airtight container and storing it according to the directions below.

Cook and Prep Times

  • Preparation Time: Approximately 20 minutes
  • Partial-Freezing Time: 30 to 60 minutes
  • Marinating Time: At least 6 hours or overnight
  • Heating Time: Until the chicken reaches an internal temperature of 165°F
  • Approximate Dehydrating Time: 3 to 6 hours

Preparation and dehydrating times will vary according to the thickness of the chicken strips, dehydrator model, and humidity.

Yield: Varies according to the thickness of the chicken strips and the amount of moisture removed during dehydrating.

Bottom of Recipe

Bottled Hot Honey Options

Bottled hot honey can replace the plain honey and hot sauce in this recipe. Begin with 3 tablespoons and omit the separate hot sauce. Because sweetness and heat vary by brand, taste the unused marinade before adding the raw chicken and adjust it if necessary.


Mike’s Hot Honey bottle

Mike’s Hot Honey – Chili-infused honey with a balanced sweet heat.

Bees Knees Spicy Honey

Bees Knees Spicy Honey – Wildflower honey infused with habanero peppers.

Nate's Hot Honey bottle

Nate’s Hot Honey – Honey infused with habanero chili peppers.

As an Amazon Associate, I earn from qualifying purchases. The price you pay does not increase. Read my disclosure here.

How to Store Hot Honey Chicken Jerky Safely

Allow the chicken jerky to cool completely before packaging it. Place it in a clean, airtight container, heavy-duty food-storage bag, or vacuum-sealed bag. Package larger batches in smaller portions so the entire supply isn’t repeatedly exposed to air and moisture.

Properly prepared and dried chicken jerky can be kept in a sealed container at room temperature for up to two weeks. For more conservative storage, refrigerate it and use it within one to two months. Freeze jerky that you want to keep longer, and label each package with the date it was made.

The honey in the marinade doesn’t make underdried jerky safe or extend its storage life. Vacuum sealing reduces exposure to air, but it doesn’t remove moisture already present. Don’t rely on oxygen absorbers or desiccant packets to compensate for jerky that hasn’t been dried properly.

Check stored jerky for condensation, mold, an unusual odor, or other signs of spoilage. If any appear, discard the entire package.

Visit the homemade jerky guide for recipes using beef, chicken, pork, turkey, and fish, along with general preparation, heating, dehydrating, doneness, and storage guidance.

If you’re having trouble with a batch, visit the Jerky Troubleshooting Guide for help with texture, drying, and storage problems.

Hot Honey Chicken Jerky FAQ

Can I make chicken jerky safely at home?

Yes. Trim away visible fat and skin, slice the chicken no thicker than ¼ inch, and marinate it in the refrigerator. Heat the strips to an internal temperature of 165°F before dehydrating them at 140°F.

Can I use chicken thighs instead of chicken breast?

Boneless, skinless chicken breast is the better choice because it is leaner and easier to slice evenly. Chicken thighs contain more fat, which doesn’t dehydrate properly and can become rancid during storage.

Can I use bottled hot honey?

Yes. Replace the plain honey with 3 tablespoons bottled hot honey and omit the separate hot sauce. Because brands vary in heat, taste the unused marinade before adding the raw chicken and adjust it if necessary.

How can I adjust the heat level?

For milder jerky, reduce the hot sauce and omit the cayenne pepper. For a hotter batch, add the optional cayenne in small amounts. Record your changes so you can repeat the flavor in a future batch.

How long does hot honey chicken jerky last?

Properly prepared and dried chicken jerky can be stored in a sealed container at room temperature for up to two weeks. For more conservative storage, refrigerate it and use it within one to two months. Freeze jerky that you want to keep longer.

Before you go, grab the 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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