Lean ground chicken seasoned with smoked paprika, soy, garlic, and cracked black pepper, dehydrated into savory, chewy high protein snack strips.
Quick Look
| Recipe | High Protein Ground Chicken Jerky (Dehydrator and Oven Guide) |
Get new recipes
Got chicken? Never wonder what’s for dinner again.
Wondering how to make homemade jerky that is tender, easy to chew, and packed with clean protein without spending a fortune? You have come to the right place. Ground chicken jerky is simple to make and yields savory, portable snacks your whole family will love.
Poultry carries Salmonella risks that require internal meat to reach 165°F. When making jerky from ground chicken, the meat must be held at 160°F to 165°F in a dehydrator or oven for sufficient time to eliminate pathogens before drying. Rolling the meat to a precise 1/8 inch thickness ensures rapid, uniform thermal penetration, locking in savory soy garlic flavor while removing free water activity for safe shelf life.
Here is what you need to make this recipe for high protein ground chicken jerky:
Lean Ground Chicken: High protein poultry that dehydrates evenly without greasy fat pockets.
Soy and Worcestershire Sauces: Provide deep savory umami and essential curing saltiness.
Smoked Paprika and Liquid Smoke: Imparts authentic wood smoked barbecue depth without an outdoor smoker.
Coarse Black Pepper: Adds that classic delicatessen jerky bite on the tongue.
Pack as a portable post workout snack alongside almonds, sharp cheddar cheese cubes, or fresh apple slices.
Store fully dried jerky in an airtight glass jar or vacuum sealed bag at room temperature for up to 3 weeks, or freeze for 6 months. Enjoy straight from the jar as a portable high protein snack.
Mastering High Protein Ground Chicken Jerky comes down to precise temperature control and key technique cues.
In a large mixing bowl, combine ground chicken, soy sauce, Worcestershire sauce, maple syrup, smoked paprika, garlic powder, onion powder, sea salt, black pepper, and liquid smoke. Mix with hands for 2 minutes until sticky and emulsified.
Place meat mixture between two large sheets of parchment paper. Roll out with a rolling pin to a uniform 1/8 inch thickness.
Peel off top parchment paper. Use a pizza cutter or sharp knife to score meat into 1 inch wide by 4 inch long strips.
Transfer parchment with strips to dehydrator trays (or baking sheets). Dry in a dehydrator at 160°F for 4 to 5 hours (or in an oven set to 165°F with door cracked slightly for 4 to 5 hours) until dry and firm.
Check that jerky strips are firm and bend without snapping completely. Blot any surface oil with paper towels. Cool completely to room temperature before storing in airtight glass jars.
Every recipe on Chickeeen relies on these four core culinary physics principles. Use our tested reference cards before you start cooking.
Exact target internal pull temperatures by cut to lock in maximum moisture.
Retain up to 40% more natural juices with proper carryover heat resting.
Dry brining science and salt penetration window for deeply seasoned poultry.
The baking powder secret, high heat Maillard reaction, and fat rendering rules.
Ground turkey can replace ground chicken. Add cayenne pepper or crushed red pepper flakes for spicy kick.
Store fully dried jerky in an airtight glass jar or vacuum sealed bag at room temperature for up to 3 weeks, or freeze for 6 months.
Season and thoroughly mix the ground chicken mixture 12 to 24 hours ahead, keeping chilled in the refrigerator to allow the curing salts and spices to fully penetrate the meat proteins.
Enjoy straight from the jar as a portable high protein snack.
Technique Guides
