Get ready to fall in love with Honey Garlic Chicken Jerky—a savory, slightly sweet, and irresistibly chewy snack you’ll want to make again and again. This recipe takes juicy chicken breast and bathes it in a marinade of honey, garlic, and a blend of Asian-inspired ingredients, then dries it to perfection for a snack that’s packed with protein and flavor. Whether you’re meal prepping for the week, planning a hiking trip, or just looking for a wholesome alternative to store-bought jerky, this homemade treat is always a winner.
Ingredients You’ll Need
The beauty of Honey Garlic Chicken Jerky lies in its simplicity. Each ingredient is carefully chosen to bring out a balance of bold, sweet, and savory notes while keeping the process approachable for anyone. Let’s take a closer look at what you’ll need and why it matters.
- Chicken breast: Choose boneless, skinless chicken breast for a lean, high-protein base that becomes tender and chewy when dried.
- Low-sodium soy sauce: This adds umami depth and a touch of saltiness without overpowering the other flavors.
- Honey: The star sweetener, honey brings a natural, subtle sweetness and helps the jerky caramelize as it dries.
- Rice vinegar: Just a splash brightens the marinade and balances the sweet and savory elements.
- Sesame oil: This oil imparts a toasted, nutty aroma that gives the jerky a signature Asian-inspired twist.
- Minced garlic: Essential for that punchy, aromatic flavor that pairs perfectly with honey.
- Onion powder: Adds a mellow, savory background note, making every bite more complex.
- Ground black pepper: A bit of heat and bite to contrast the sweetness of the honey.
- Crushed red pepper flakes (optional): For those who like a little kick, this adds just the right amount of spicy warmth.
How to Make Honey Garlic Chicken Jerky
Step 1: Prep the Chicken
Start by trimming any visible fat from your chicken breasts—this helps the jerky dry evenly and last longer. For ultra-thin, even slices, pop the chicken in the freezer for 30 to 60 minutes beforehand. Once slightly firm, use a sharp knife to slice the chicken into strips about 1/8 to 1/4 inch thick. Consistent thickness means consistent drying, so take your time here!
Step 2: Whisk Up the Marinade
In a medium bowl, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, onion powder, black pepper, and red pepper flakes if you like a hint of heat. Whisk until everything’s smooth and the honey is fully dissolved. This marinade is the secret to that signature Honey Garlic Chicken Jerky flavor—sweet, savory, and totally addictive.
Step 3: Marinate the Chicken
Lay the chicken strips in a large resealable bag or shallow dish. Pour the marinade over, making sure every piece is coated. Seal it up and refrigerate for at least 8 hours, or overnight if possible. Turn the bag a few times during marinating to ensure every strip soaks up those bold flavors. Patience pays off with maximum taste!
Step 4: Dry and Arrange
When you’re ready to dry, preheat your oven to 175°F (80°C) or set your dehydrator to the poultry setting. Remove the chicken from the marinade and lay each strip on paper towels, patting off excess liquid. Arrange the strips in a single layer on wire racks over baking sheets (or directly on dehydrator trays). This setup allows air to circulate for thorough, even drying.
Step 5: Dehydrate to Perfection
Dry the chicken in your oven (with the door slightly ajar to let moisture escape) or in your dehydrator for 4 to 6 hours. Check for doneness: the jerky should be dry, chewy, and just a bit pliable, not brittle. For food safety, make sure each piece reaches an internal temperature of 165°F. Let the jerky cool completely before storing—it’ll continue to firm up as it sits.
How to Serve Honey Garlic Chicken Jerky
Garnishes
While Honey Garlic Chicken Jerky is packed with flavor on its own, a sprinkle of toasted sesame seeds or a dusting of chopped fresh cilantro can bring an eye-catching finish and an extra burst of aroma. You can also add a light drizzle of extra honey just before serving for added gloss and sweetness.
Side Dishes
This jerky is fantastic as a standalone snack, but if you want to round it out, try serving it alongside crisp vegetable sticks, a simple cucumber salad, or a handful of roasted nuts. For a picnic or lunchbox spread, pair it with rice crackers or a fresh fruit salad for a perfect balance of flavors and textures.
Creative Ways to Present
Honey Garlic Chicken Jerky makes a great homemade gift—tie bundles with twine and tuck them into mason jars or parchment-lined boxes for a thoughtful, protein-packed treat. For gatherings, pile the jerky high on a wooden board with dried fruit, nuts, and cheeses for a unique charcuterie twist that’s sure to spark conversation.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Honey Garlic Chicken Jerky in an airtight container in the refrigerator. It’ll stay fresh and delicious for up to two weeks, making it perfect for grab-and-go snacking or lunchbox additions all week long.
Freezing
If you want to make a big batch, you can absolutely freeze this jerky! Simply seal portions in freezer-safe bags, squeeze out as much air as possible, and stash them in the freezer for up to three months. Thaw in the fridge overnight and enjoy as needed—no loss of flavor or texture.
Reheating
There’s no need to reheat this jerky, but if you prefer it slightly warm or want to restore a bit of softness, pop a serving in the microwave for 10–15 seconds. Just be careful not to overheat, as it can become tough if microwaved for too long.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will yield a slightly richer, more tender jerky thanks to their higher fat content. Just be sure to trim excess fat and slice them thinly, and keep in mind the drying time may be a bit longer.
Do I need a dehydrator to make Honey Garlic Chicken Jerky?
No dehydrator? No problem! Your oven works beautifully. Just make sure to keep the door slightly ajar while drying to let moisture escape, and use wire racks for the best airflow.
Is this jerky gluten-free?
As written, the recipe is gluten-free if you use a certified gluten-free soy sauce (such as tamari). Always check labels to ensure all your ingredients meet your dietary needs.
How do I know when the jerky is done?
The jerky should be dry to the touch, chewy, and slightly pliable—not brittle. For food safety, ensure the internal temperature reaches 165°F before storing. Let it cool fully to judge the final texture.
Can I adjust the sweetness or spiciness?
Definitely! Feel free to add more or less honey to suit your taste, or increase the red pepper flakes for extra heat. The marinade is very forgiving and customizable, so make it your own.
Final Thoughts
If you’ve never made homemade jerky before, Honey Garlic Chicken Jerky is the perfect place to start. With its balance of sweet, savory, and a little bit of spice, this recipe is sure to win over family and friends. Give it a try—you just might find yourself making a double batch next time!
Print
Honey Garlic Chicken Jerky Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes plus 8 hours marinating
- Yield: 6 servings 1x
- Category: Snack
- Method: Dehydrating
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
Homemade Honey Garlic Chicken Jerky is a delicious and healthy high-protein snack featuring tender strips of chicken breast marinated in a savory-sweet blend of honey, soy sauce, garlic, and spices. Perfectly dried to achieve a chewy, flavorful texture, this Asian-inspired gluten-free jerky makes an ideal on-the-go treat or snack.
Ingredients
Chicken
- 1.5 lbs boneless, skinless chicken breast
Marinade
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare the Chicken: Trim any visible fat from the chicken breasts and slice them into thin strips about 1/8 to 1/4 inch thick. For easier slicing, partially freeze the chicken for 30 to 60 minutes beforehand.
- Make the Marinade: In a bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, onion powder, black pepper, and crushed red pepper flakes if using until well combined.
- Marinate the Chicken: Place the chicken strips in a resealable bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 8 hours or overnight, turning occasionally for even flavor absorption.
- Preheat the Oven or Dehydrator: Preheat your oven to 175°F (80°C) with the door slightly ajar or set your dehydrator to the poultry setting to prepare for drying.
- Prepare for Drying: Remove the chicken strips from the marinade and pat dry thoroughly with paper towels to remove excess liquid, which helps achieve proper drying.
- Arrange for Drying: Place the chicken strips in a single layer on wire racks set over baking sheets if using an oven, or directly onto dehydrator trays, making sure pieces do not overlap.
- Dry the Jerky: Dry the chicken strips in the oven or dehydrator for 4 to 6 hours or until the jerky is dry, chewy, and slightly pliable. Ensure the internal temperature of the jerky reaches 165°F for food safety.
- Cool and Store: Let the jerky cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2 weeks or freeze for longer shelf life.
Notes
- For food safety, make sure the chicken jerky reaches an internal temperature of 165°F during the drying process.
- Partially freezing the chicken before slicing makes it easier to cut thin, even strips.
- Marinating overnight ensures maximum flavor penetration.
- Store jerky properly in airtight containers to maintain freshness.
- Jerky can be refrigerated up to 2 weeks or frozen for extended storage.
Nutrition
- Serving Size: 1 ounce
- Calories: 100
- Sugar: 3g
- Sodium: 280mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 35mg
