Homemade chicken jerky

Place the chicken breasts or thighs in the freezer for about 30 minutes to make it easier to slice thinly.
Remove the chicken from the freezer and slice it into thin strips, about 1/4 to 1/8 inch (0.6 to 0.3 cm) thick. Ensure that the slices are consistent in thickness so that they cook evenly.
In a bowl, combine the soy sauce, Worcestershire sauce, honey, apple cider vinegar, garlic powder, onion powder, smoked paprika, black pepper, and chili powder. Mix well to create the marinade.
Place the sliced chicken into a resealable plastic bag or a shallow dish.
Pour the marinade over the chicken, ensuring that all the pieces are coated evenly.
Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably overnight for the best flavor.
Preheat your oven to 80°C (175°F) or the lowest possible temperature setting if your oven doesn't go that low. You want to dehydrate the chicken slowly.
Line one or two baking sheets with parchment paper and lightly grease them with cooking spray or a small amount of oil.
Remove the chicken from the marinade and drain off any excess liquid.
Arrange the chicken strips on the prepared baking sheets in a single layer, ensuring they are not touching or overlapping.
Place the baking sheets in the preheated oven and bake for about 4 hours, or until the chicken jerky is dry and chewy. The time can vary depending on the thickness of your chicken slices and your oven's temperature.
Allow the chicken jerky to cool completely on a wire rack.
Once cooled, store it in an airtight container or vacuum-sealed bags to maintain freshness.
Let your dog enjoy homemade chicken jerky as a delicious and protein-packed snack! Make sure to store it in a cool, dry place to preserve its shelf life.

Ingredients

Instructions