How to Make Chicken Jerky Using a Dehydrator

Marie Overton
Jan 6, 2021
2 min read

Updated: Apr 30

Jerky is a fabulous high-protein snack that is one of my husband’s favorite treats. We have found it to be so much more cost-effective to buy chicken breast in bulk when it goes on sale and make our own jerky. The chicken is a more tender jerky with great flavor.

Chicken Jerky Marinade Ingredients:

Hand pouring garlic powder into marinade in glass dish on cutting board, text reads "1/2 teaspoon Garlic Powder." Chicken visible.

Making jerky requires some preparation. The first step is making the marinade. To do this, combine 1/2 teaspoon garlic powder, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon liquid smoke, 1/2 cup Italian dressing, and 1/2 cup Teriyaki sauce. Mix them in the bottom of a large shallow dish.

Hands prepare raw chicken on a wooden board and marinate it in a dark sauce, set on a speckled countertop beside a metal bowl.

The 1 1/2 – 2 pounds of partially frozen chicken breast is prepared by removing the fat and gristle with a sharp knife. It is then sliced into 1/4 inch thick strips. I use my meat slicer but a knife would work as well. It is important that the meat be partially frozen still to make it easier to cut. Once all the chicken is cut, place it with the marinade and turn it to coat it well. Place the marinating chicken breast covered in the refrigerator for at least 12 hours and turn it a few times to coat all surfaces.

A hand placing marinated meat onto a baking tray beside a glass dish of more meat on a speckled countertop in a kitchen.

Disclaimer: The USDA recommendation is for the interior of the chicken to reach 165 degrees Fahrenheit for safe consumption. Not all dehydrators reach that temperature. If yours doesn’t you could place the chicken on a baking tray and place it in the oven at 200-225 degrees until the inside temperature of the meat reaches 165 degrees then start the dehydration process.

Person checks grilled chicken pieces on a baking tray with a thermometer in a kitchen setting, presenting a warm and focused atmosphere.

Drying Chicken Jerky in a Dehydrator:

Set the dehydrator to 165 degrees.

Chicken pieces on a wire rack, with someone in an apron handling them. Oven and trays visible in a kitchen setting, creating a cooking mood.

As you are taking the chicken out of its marinade, gently wipe off any excess. Place the chicken in a single layer on the dehydrator trays, if you allow a little room between the pieces then it will dry out faster. After all of the trays have been filled, place the lid and check on it every couple of hours. I filled mine pretty full so I also turned the pieces so they would dry out faster. It generally takes anywhere from 10 to 24 hours to complete drying. Often the bottom trays will be done first so I remove those or reorder them as I am turning the meat and allow the top trays to continue. You know it is done when it is entirely dry.

Hands pat dry marinated meat slices on a tray with a paper towel. Set on a granite countertop with a ziplock bag nearby.

Oils will often accumulate on the outside of the jerky and I will blot it with a paper towel. Next, place it in an airtight container and place it in the freezer for up to 2 months. If you know you are going to use it right away you can just place it in the refrigerator.

Chicken jerky pieces on a gray tray, placed on a woven mat. Text "Chicken Jerky" overlays the image in bold script.

If you have any questions or comments please list them below.

Additional Information:

Disclaimer: The USDA recommendation is for the interior of chicken to reach 165 degrees Fahrenheit for safe consumption. Not all dehydrators reach that temperature. If yours doesn't you could place the chicken on a baking tray and place it in the oven at 200-225 degrees until the inside temperature of the meat reaches 165 degrees then start the dehydration process.