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3 Responses to Good recipes for chicken jerkey?

1. Here’s how
   Popping the meat into the freezer for about 15 minutes beforehand makes the meat much easier to slice thinly
   The thinner you slice the meat, the less time it takes to dry
   A ceramic knife is the absolute best tool for getting the thinnest possible slices
   Place a new plastic trash bag on the counter before placing the drippy strips on the trays — it will make your clean up that much easier
   I store my jerky in large canning jars or ziplock bags in the pantry — if you’re paranoid about spoilage, though, feel free to store it in the refrigerator, for extra peace of mind

   

   Angel
   February 8, 2014 at 4:49 am
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2. Slice the meat as thinly as you can. It’s easiest to do when it’s slightly frozen. I like to rub my jerky with a simple spice rub. I mix onion powder, garlic powder, salt, and ground black pepper. It’s about 2 teaspoons salt to one teaspoon each of the onion and garlic powders, and a half-teaspoon of the black pepper. You’ll need more than one batch, depending on how much chicken you’re using, but I gave you that quantity so you can see the proportions I recommend.

   I also like to marinate meat before making it into jerky, especially with chicken. I often use Teriyaki sauce for that, and skip the spice rub.

   Dry the meat according to the instructions on your dehydrator. I can’t give you times and such, because they all run differently. At one point, I had a pair of dehydrators that ran on light bulb power. Honest! The heating element was a light bulb. Those took a long time to dry chicken or beef into jerky, but it was tasty.

   

   thejanith
   February 8, 2014 at 5:08 am
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3. A Jerky Chicken http://allrecipes.com/recipe/a-jerky-chicken/
   Ingredients
   1 teaspoon onion, finely chopped
   3 tablespoons brown sugar
   4 tablespoons soy sauce
   4 tablespoons red wine vinegar
   2 teaspoons chopped fresh thyme
   1 teaspoon sesame oil
   3 cloves garlic, chopped
   1/2 teaspoon ground allspice
   1 habanero pepper, sliced
   4 skinless, boneless chicken breast halves – cut into 1 inch strips

   Directions

   Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
   Preheat your oven’s broiler.
   Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.
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   Authentic Jamaican Jerk Chicken http://americanfood.about.com/od/meatsandpoultry/r/jamjerkchick.htm
   Ingredients:

   1 onion, chopped
   1/2 cup chopped green onions
   1/2 teaspoons dried thyme
   1 teaspoon salt
   2 teaspoons sugar
   1 teaspoon ground allspice
   1/2 teaspoon cinnamon
   1/2 teaspoon nutmeg
   1 teaspoon black pepper
   1 habanero or Scotch bonnet (very hot), or jalapeno (more mild), seeded, chopped fine
   2 tablespoons soy sauce
   1 tablespoon cider vinegar
   1 tablespoon vegetable oil
   1 whole chicken, cut in sections, slashed 1/2″ deep with a knife every few inches

   Preparation:
   Combine all ingredients in a food processor, and process until a smooth puree forms. Put the chicken in a large bowl, and pour over the marinade. Mix the chicken pieces around to coat them completely, cover, and marinate at least 6 hours.

   Remove chicken from the jerk marinade and grill over charcoal until cooked through (internal temp of 165 degree F). You may also broil, or roast the chicken in a hot oven (425 degrees F).

   

   Lucja B.
   February 8, 2014 at 5:45 am
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