Chicken Thigh Jerky Recipe

Chicken is quickly becoming my new favorite thing to make into jerky. Follow the instructions of your food dehydrator when preparing your chicken jerky but include the step on pre heating immediately before arranging the chicken pieces on the food processor trays in a single layer without the pieces touching. In our jamaican jerk chicken thighs recipe we use boneless skinless chicken thighs so you get rich flavor from the thigh meat without the extra fat from the skin.

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I served mine with yellow rice plantains and callaloo.

Chicken thigh jerky recipe. It was not difficult to make and will likely be a new go to dish in my house. The complete guide to food dehydration ingredients. This recipe gives you a flavorful weeknight meal that s on the table in less than 45 minutes. This is also a great marinade for beef turkey duck or venison.

It takes a while to slow cook in the oven but then it s so easy to throw together. Locate the bone with your fingers and make a long slit through the flesh that is on top of the bone. This is in the oven in just minutes for a delicious and budget friendly main dish. Here ill explain the steps required and share my basic recipe that i use.

Chicken jerky is a savory light snack to have on hand all winter long. Smoked chicken jerky recipe. Paillard is a french cooking term used to describe a thinly pounded piece of meat that cooks quickly. Jerky is a great snack to have around.

1 1 2 pounds boneless skinless chicken breast tenders sliced into strips about 1 4 to 1 8 of an inch thick. First lay the thigh skin side down on a cutting board. More chicken thigh recipes chicken thigh rigatoni. After bringing the chicken to 165 degrees f don t allow it to cool.

I was a little skeptical about this recipe since the rub smelled very strongly of cinnamon but the end result was really good. Skinned and boned thighs of the chicken are the best material for making chicken jerky. A simple spice blend gives tons of flavor to the crispy skin and moist juicy thigh meat. Sesame chicken thigh paillard with peanut sauce.

Because traditional jerk chicken is made with bone in skin on chicken pieces it takes mush longer to marinade and cook. Much ado about white meat chicken thighs are where all the flavor lies not to mention that dark meat is more affordable too. Third let s discuss prep time. The chicken was a hit with my 3 year old too.

It stores well makes little mess and packs a lot of flavor. Chicken jerky adapted from preserve it naturally. It is very easy to remove the bone from a chicken thigh.