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teriyaki chicken jerky

Simple Teriyaki Chicken Jerky

Delicious Simple Teriyaki Chicken Jerky recipe with step-by-step instructions.
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Prep Time 7 hours 5 minutes
Cook Time 14 hours 25 minutes
Total Time 21 hours 30 minutes
Servings: 16 servings
Calories: 975
Ingredients Method

Ingredients
  

For the chicken
  • 3 lb boneless skinless chicken breast (sliced into 1/4-inch strips across the grain)
For the marinade
  • 1/2 cup teriyaki sauce (I highly recommend Kikkoman brand)
  • 1 cup pineapple juice (for improved acidity and sweetness)
  • 1.5 tbsp liquid smoke
  • 1 tsp chili flakes
  • 1 tbsp honey
  • 1/2 tsp ground ginger

Method
 

  1. Start by removing any visible fat from the chicken breasts with a sharp knife, as fat can go rancid during the long dehydration process. Place the trimmed chicken in the freezer for 1 hour—this firms up the meat and makes slicing much easier and cleaner. Once partially frozen, slice the chicken across the grain into 1/4-inch strips, which ensures the jerky will be tender to bite through rather than tough and stringy.
  2. While the chicken is freezing, combine the teriyaki sauce, pineapple juice, liquid smoke, honey, chili flakes, and ground ginger in a bowl and whisk together until well blended. I like to use Kikkoman teriyaki sauce specifically—it has a well-balanced saltiness and depth that doesn't get lost during the long dehydration. The pineapple juice adds natural sweetness and acidity that tenderizes the chicken slightly while complementing the savory elements.
  3. Place the sliced chicken strips from Step 1 into a large container or resealable bag and pour the marinade from Step 2 over them. Stir or shake to ensure all pieces are evenly coated, then refrigerate for 1 hour. This resting time allows the flavors to penetrate the meat and helps develop the savory-sweet profile that defines great jerky.
  4. Remove the marinated chicken from the refrigerator and arrange the strips on dehydrator trays in a single layer without letting pieces touch or overlap—this allows air to circulate evenly and ensures uniform drying. I always place a drip tray or foil below the chicken to catch any marinade that drips, which keeps your dehydrator clean. Set your dehydrator to 170°F and dehydrate for 20 hours total, flipping the pieces halfway through (around the 10-hour mark) to ensure even moisture removal on both sides.
  5. After 20 hours, the jerky should bend without breaking and feel completely dry to the touch with no moisture when squeezed. Let the jerky cool to room temperature on the trays before transferring to an airtight container or resealable bags. Store in a cool, dry place for up to 2 weeks, or in the refrigerator for longer shelf life.