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    Home ยป Recipes

    Jerk Chicken Jerky

    Published: Dec 11, 2024

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    Jump to Recipe

    This Homemade Jerk Chicken Jerky is super easy to make, and incredibly flavourful. All the taste of traditional Jamaican Jerk Chicken, just portable!

    Several strips of chicken jerky on a cutting board, with green onions and scotch bonnet peppers. Overlaid text says jamaican jerk chicken jerky.

    As Iโ€™ve mentioned on some other posts, Iโ€™ve been having an absolute blast with making every manner of homemade jerky I can possibly dream up.

    Jerky is a great source of protein, after all - and a high-protein snack is always a good thing for road trips and hiking!

    Anyway, while Iโ€™ve been free to play with all kinds of fancy ground meats, my husband is a bit more limited. We think he may have picked up a case of Alpha-Gal on a trip to Texas almost a decade ago.

    One day, he just stopped being able to eat red meat. Iโ€™ll spare you the details, it was not fun!

    So, with beef jerky completely off the table, heโ€™s been getting more into chicken jerky. Commercial jerky can be hard to find, with limited options, and really expensive, though... so homemade chicken jerky treats were among the first things I tackled, on my own jerky making odyssey.

    Trust me, being easily able to pop off small batches of my own chicken jerky whenever an idea hits?

    Dude will never have to worry about variety, ever again.

    This is the first chicken jerky recipe Iโ€™ve gotten around to posting, but itโ€™s also the most recent Iโ€™ve developed. Thatโ€™s just the way my procrastination works, mea culpa.

    Iโ€™ll post the others soon enough, but this Jamaican Jerk Chicken Jerky recipe is the one I was most excited about.

    Moving back to Ontario from Minnesota meant renewed access to AMAZING Carribean foods - roti, doubles, and jerk, oh my!

    Luckily for him, Porter was not born with the โ€œMinnesota Palateโ€, and quickly fell in love with all of it. (I donโ€™t think I could have stayed married to a โ€œketchup is too spicyโ€ kind of guy!).

    Given that jerk chicken was named after the drying method, I thought it would be a fun - and tasty! - idea to go full circle with it - and here we are with a jerk flavoured jerky.

    This jerky recipe has an absolutely delicious flavor - it starts out more mild than youโ€™d expect, with a lightly smoky flavor.

    The intensity quickly builds, into a complex spiciness. Itโ€™s hot, but not โ€œhot for the sake of being hotโ€, and itโ€™s not overwhelming. This is a rich, incredibly flavourful heat - definitely a unique jerky flavor.

    Best of all, itโ€™s super easy to make - really, a great snack all around. Let me show you how to make it!

    Several strips of jerk chicken jerky on a cutting board, with green onions and scotch bonnet peppers.

    Equipment

    There are two specialized pieces of equipment that I use for making jerky, beyond basics like spoons, bowls, and measuring cups:

    A Food Dehydrator

    While you can apparently make chicken jerky in a regular home oven, Iโ€™m not a fan of running one for hours on end.

    Iโ€™ve had food dehydrators before - the basic kinds with no time or temperature controls, - and Iโ€™d always been too nervous to try making jerky in them. I need more control over - and knowledge of - the drying process, when meat is concerned.

    Iโ€™ve since upgraded to a Cosori 6 Tray Food Dehydrator, and LOVE it.

    It was only like $200 Canadian, and itโ€™s paid for itself MANY times over, between all the Maple Cinnamon Apple Chips and jerkies Iโ€™ve been making!

    Think of it this way - The same size of jerky that I tend to make goes for about $4 in a gas station. I get about 10-15 strips out of a batch - letโ€™s average that out to 12.

    Thatโ€™s $48 worth of jerky, for $8 or less. Make 5 batches, thatโ€™s your $200 in savings!

    Anyway, weโ€™re using a dehydrator a LOT more, now that we have a nice one. Having the control over the temperature really opens up the possibilities.

    A Jerky Gun

    Also known as a โ€œjerky cannonโ€, this is basically a nice quality caulking gun (NOT an actual one - keep it food safe!) that you use to pipe out strips of jerky onto your parchment paper.

    Mine is the XINQIAO Jerky Gun Food Grade Plastic Beef Jerky Gun Kit . Regular $35 (Canadian) on Amazon, but it had a coupon for something like 25% off, when I purchased it.

    Worth every penny, even if Iโ€™d paid full price!

    Iโ€™ve heard of people making jerky by spreading the mixture out, flattening it with a rolling pin, then cutting it with a pizza cutter, but to be honest, that sounds fussy.

    The very first time I used my jerk gun, I was HOOKED. I had no idea that the jerky making process could be so quick and easy!

    Iโ€™ve never been one for single-function, special equipment in the kitchen... but I LOVE it.

    Several strips of jerk chicken jerky on a cutting board, with green onions and scotch bonnet peppers.

    Ingredients

    This recipe has a bit of a laundry list of ingredients, but donโ€™t be intimidated - the vast majority of them are just seasonings.

    Really, if youโ€™re looking at making jerk chicken anything, you likely already have them on hand.
    |
    Beyond that, only a couple are more specialty ingredients - neither is very expensive, and a little goes a long way! Theyโ€™re also standard in homemade jerky, and I use them in all of my homemade jerky recipes!

    Anyway, letโ€™s look at specifics:

    Lean Ground Chicken

    Use the highest quality ground chicken you can. Fresh or frozen will work, but frozen - as we used - can end up a bit more โ€œwateryโ€, and dry down to a thinner jerky than fresh ground chicken does, in my experience.

    If you want to make your own, trim some boneless skinless chicken breasts - plain chicken - and run them through a food processor until well broken down.

    Lean chicken breast meat will have a better shelf life than higher fat dark meat will - fat can go rancid.

    Finally, if you want to make turkey jerky, feel free to use the same amount of lean ground turkey.

    For that matter, you can swap the meat our for whatever kind of ground meat you prefer!

    Soy Sauce, or Soy-Adjacent Sauce

    I developed this recipe using Coconut Aminos, which is what I use for myself - itโ€™s gluten free and paleo/AIP friendly.

    Tamari is another gluten free option (USUALLY GF, anyway!), or you could use plain old Soy Sauce.

    I do find regular soy sauce to be saltier than Coconut Aminos, though. For best results, I recommend using low sodium soy sauce, if possible - otherwise, you might want to cut back the salt (regular, NOT the curing salt) amount.

    Whichever you use, it brings some umami - savory flavor - to the ground chicken jerky.

    Prague Powder

    Prague Powder is one of a few different curing salts out on the market.

    I use Prague Powder #1 Cure, same as I use for my Montreal Smoked Meat Recipe, Back Bacon Recipe, Homemade Corned Beef Recipe, and Peameal Bacon Recipe.

    This is a bright pink curing salt thatโ€™s a mixture of salt and sodium nitrite. Itโ€™s commonly used in cured meats, and is what gives the jerky its characteristic red colour.

    Beyond aesthetics, it also contributes to giving dehydrated meat that iconic jerky flavor, AND helps ensure that your homemade meat snack will be good to eat for a long time. It prevents the growth of bacteria, during and after the drying process.

    Chemical hampering of bacteria growth is not the only way to extend the shelf life - more on that in the recipe itself - but between the food safety, the flavour, and the colour... I always use it when making jerky.

    Just note two things:

    1. Prague Powder is NOT the same thing as Himalayan pink salt!

    2. Prague cure is only to be used in small amounts for curing meats, and should never be consumed as-is. The measurements are important - if you want a saltier jerky, add some regular salt, rather than increasing the curing salt.

    A small glass bowl full of jerk seasoning ingredients.

    Seasonings

    This recipe uses a fairly traditional mix of dried herbs and spices, creating a homemade jerk seasoning mix:

    Allspice
    Dried Thyme
    Garlic Powder
    Onion Powder
    Ground Cinnamon
    Ground Black Pepper
    Ground Nutmeg

    Liquid Smoke

    I used to hate the flavour of Liquid Smoke - and anything that used it for an artificial smoke flavour - but making jerky DEFINITELY made a believer of me.

    A little goes a long way to making any homemade jerky taste like jerky. I donโ€™t recommend skipping it, but I do recommend sticking to a basic, neutral flavoured smoke for this jerk chicken jerky recipe.

    I wouldnโ€™t suggest using something like mesquite, for instance. Those are really identifiable flavours that would compete with traditional jerk flavour, IMHO.

    Everything Else

    Rounding out this recipe, you will need:

    Scotch Bonnet Peppers (Or Habaneros)
    Green Onions
    Brown Sugar
    Ginger Paste
    Salt

    Several strips of Jamaican jerk chicken jerky on a cutting board, with green onions and scotch bonnet peppers.

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    How to Make Jamaican Jerk Chicken Jerky

    The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:

    Cut 2 or 3 squares of parchment paper slightly smaller than your dehydrator racks, set aside.

    Place ground chicken in a medium mixing bowl, set aside.

    Finely chop the Scotch Bonnet peppers and green onions. Place them in a mini food processor, along with all remaining ingredients. Blitz until a well-combined paste forms.

    5 part image showing scotch bonnet peppers being chopped then blended with the remaining seasoning ingredients in a mini food processor.

    Add jerk seasoning paste to the bowl of ground chicken.

    Using freshly washed or gloved hands - combine ingredients well. REALLY well - itโ€™s better to over handle it, than to under-mix it.

    2 part image showing the jerky seasoning paste being mixed into a bowl of ground chicken.

    Use a spoon to load the mixture into a jerky gun, taking care to avoid creating air bubbles.

    2 part image showing the seasoned ground chicken mixture being spooned into a jerky gun.

    Line your dehydrator trays with the cut parchment paper, then pipe your jerky strips out onto them, leaving some space in between each.

    2 part image showing the seasoned ground chicken mixture being piped out onto parchment paper.

    Dehydrate in a food dehydrator at 165 F for 2 hours.

    2 part image showing the trays of homemade jerk chicken jerky before and after the first round in the food dehydrator.

    Once two hours has passed, remove the jerky strips from the parchment, flip them over, and place them directly onto the wire rack.

    Return to the dehydrator and continue dehydrating at 165 F for another 2 - 3 hours. Actual time will depend on the thickness of the chicken strips.

    2 part image showing the jerk chicken jerky being removed from parchment and placed back on the racks.

    To test for doneness, remove a piece of jerky from the dehydrator and let it cool to room temperature.

    Jerky strips should feel dry to the touch and be able to bend to 90 degrees without breaking. (A bit of cracking or crackling is ok!)

    Several strips of Jamaican jerk chicken jerky on a cutting board, with green onions and scotch bonnet peppers.

    Homemade Jerky Storage

    Allow Jerk Chicken Jerky to cool COMPLETELY to room temperature before packaging.

    Jamaican Jerk Chicken jerky will keep at room temperature (in a cool dark place) for a week so, or a few weeks in the fridge. Iโ€™ll usually use a resealable plastic bag.

    If sealed into an airtight container WITHOUT OXYGEN, it should be good for a month or so in a cool dark place, a couple months in the fridge, and 6 months or so in the freezer.

    Once you open your vacuum sealed bag of chicken jerky, it should be eaten within a couple days - or a week, if put in the fridge after opening.

    Several strips of jerk chicken jerky on a cutting board, with green onions and scotch bonnet peppers.

    More Homemade Jerky Recipes

    Are you someone who loves a tasty, unique, gourmet jerky? Here are some of my go-to recipes for homemade jerkies!

    Basic Ground Beef Jerky
    Blueberry Bison Jerky
    Buffalo Wing Chicken Jerky
    Chipotle Chicken Jerky
    Ginger Beef Jerky
    Ground Venison Jerky
    Homemade Salmon Jerky
    Honey Garlic Chicken Jerky
    Jalapeno Chicken Jerky
    Lingonberry Elk Jerky
    Mango Habanero Chicken Jerky
    Maple Bacon Jerky
    Mushroom Jerky, 2 Ways
    Pumpkin Spice Chicken Jerky
    Rosemary & Blueberry Beef Jerky
    Shawarma Chicken Jerky
    Spicy Garlic Chicken Jerky
    Spicy Orange Chicken Jerky
    Sriracha Chicken Jerky
    Tofu Jerky, 2 Ways
    Pepperoni Jerky

    Several strips of jerk chicken jerky on a cutting board, with green onions and scotch bonnet peppers.

    Several strips of Jamaican jerk chicken jerky on a cutting board, with green onions and scotch bonnet peppers.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 1 vote

    Jamaican Jerk Chicken Jerky [Ground Chicken Jerky]

    This Homemade Jerk Chicken Jerky is super easy to make, and incredibly flavourful. All the taste of traditional Jamaican Jerk Chicken, just in a more portable format!
    Prep Time15 minutes mins
    Cook Time4 hours hrs
    Total Time4 hours hrs 15 minutes mins
    Course: Snack
    Cuisine: American, First Nations
    Diet: Diabetic, Gluten Free, Low Fat, Low Lactose
    Servings: 10 Servings
    Calories: 76kcal
    Author: Marie Porter

    Equipment

    • 1 Jerky Gun
    • Food Dehydrator

    Ingredients

    • 1 lb Lean Ground Chicken
    • 1-2 Scotch Bonnet Peppers
    • 2 Green Onions
    • 1-2 tablespoon Brown Sugar
    • 1 tablespoon Soy Sauce Coconut Aminos or Tamari
    • 1 tablespoon Ginger Paste
    • 1 teaspoon Allspice
    • 1 teaspoon Dried Thyme
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Liquid Smoke
    • 1 teaspoon Onion Powder
    • ยฝ teaspoon Ground Black Pepper
    • ยฝ teaspoon Ground Cinnamon
    • ยผ teaspoon Ground Nutmeg
    • ยผ teaspoon Prague Powder #1 Cure
    • ยผ teaspoon Salt

    Instructions

    • Cut 2 or 3 squares of parchment paper slightly smaller than your dehydrator racks, set aside.
    • Place ground chicken in a medium mixing bowl, set aside.
    • Finely chop the Scotch Bonnet peppers and green onions. Place them in a mini food processor, along with all remaining ingredients. Blitz until a well-combined paste forms.
    • Add jerk seasoning paste to the bowl of ground chicken.
    • Using freshly washed or gloved hands - combine ingredients well. REALLY well - itโ€™s better to over handle it, than to under-mix it.
    • Use a spoon to load the mixture into a jerky gun, taking care to avoid creating air bubbles.
    • Line your dehydrator racks with the cut parchment paper, then pipe your jerky strips out onto them, leaving some space in between each.
      I usually aim for about 10 strips - that's what the nutritional info is based on.
    • Dehydrate in a food dehydrator at 165 F for 2 hours.
    • Once two hours has passed, remove the jerky strips from the parchment, flip them over, and place them directly onto the dehydrator racks.
    • Return to the dehydrator and continue dehydrating at 165 F for another 2 - 3 hours.
    • To test for doneness, remove a piece of jerky from the dehydrator and let it cool to room temperature. It should feel dry to the touch and be able to bend to 90 degrees without breaking. (A bit of cracking or crackling is ok!)
    • Storage: Allow Jerk Chicken Jerky to cool COMPLETELY to room temperature before packaging.

    Notes

    Jerky will keep at room temperature (in a cool dark place) for a week so, or a few weeks in the fridge.
    If sealed into an airtight container WITHOUT OXYGEN, it should be good for a month or so in a cool dark place, a couple months in the fridge, and 6 months or so in the freezer.
    Once you open your vacuum sealed bag of jerky, it should be eaten within a couple days - or a week, if put in the fridge after opening.

    Nutrition

    Serving: 1Strip (1/10 of the recipe) | Calories: 76kcal | Carbohydrates: 2g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 39mg | Sodium: 189mg | Potassium: 262mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

    Several strips of Jamaican jerk chicken jerky on a cutting board, with green onions and scotch bonnet peppers.

    Thanks for Reading!

    If you loved this post - or have any questions about it - please leave a comment below! We'd also love it if you would consider sharing the link on social media!

    More Chicken Jerky Recipes

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      Pumpkin Spice Chicken Jerky
    • A pile of mango habanero chicken jerky on a cutting board with a mango and 2 habanero peppers.
      Mango Habanero Chicken Jerky
    • Several strips of homemade chicken jerky on a wooden cutting board with a small bowl of honey and a couple garlic cloves.
      Honey Garlic Chicken Jerky
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    Reader Interactions

    Comments

    1. Porters

      December 10, 2024 at 10:16 pm

      5 stars
      This jerk chicken jerky might just be the best jerky recipe I've designed, to date. Hope you love it too!

      Reply
    5 from 1 vote

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