Summer Backyard Chicken Jerky Recipe: A Dehydrator Recipe to Remember
| | 6 min read
Every summer, as the days stretch long and golden, our backyard transforms into a hub of laughter, garden-fresh meals, and the irresistible aroma of homemade snacks drying slowly in the sun-drenched breeze. It was one of those bright July afternoons, while the kids chased bubbles through the sprinkler and our dog Benny sprawled in the shade, that I first experimented with chicken jerky in the Magic Mill dehydrator. We’d just come back from a local farmer’s market with an abundance of lean chicken breasts and the inspiration to make something savory, protein-packed, and summer-perfect. Little did I know, that batch would become our go-to snack for road trips, hikes, and even lazy hammock days.
Making jerky at home felt like bottling up the season’s best moments—simple, satisfying, and made with love. The Magic Mill dehydrator didn’t just make the process easy; it made it fun. That warm summer set the tone for a new family tradition, and now I’m sharing our beloved chicken jerky recipe so you can savor your own taste of summer, anytime you like.
Ingredients
- 1.5 lbs boneless, skinless chicken breast (partially frozen for easier slicing)
- 1/4 cup low-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a kick)
Instructions
- Slice the chicken: With the chicken partially frozen, slice into 1/8 to 1/4 inch thick strips, cutting against the grain for tenderness.
- Marinate: In a bowl, mix the soy sauce, honey, and spices. Add chicken strips and marinate in the refrigerator for at least 6 hours, preferably overnight.
- Preheat the dehydrator: Set your Magic Mill dehydrator to 160°F (71°C).
- Arrange the strips: Lay chicken strips flat on dehydrator trays, ensuring they don’t overlap.
- Dehydrate: Dry for 5 to 7 hours, checking at the 5-hour mark. Jerky should be dry but flexible, not brittle.
- Cool and store: Let cool completely before storing in airtight containers. For longer shelf life, refrigerate or vacuum seal.
Cooking Tips
- Use a meat thermometer to ensure internal temp reaches 165°F before dehydrating if not precooked.
- Rotate trays halfway through for even drying.
- Customize flavors with lemon zest, ginger, or even pineapple juice for tropical flair.
Nutritional Info (Approx. per 1 oz serving)
- Calories: 90
- Protein: 14g
- Fat: 1.5g
- Carbs: 3g
- Sugar: 2g
- Sodium: 320mg
Conclusion
Homemade chicken jerky is more than a snack—it’s a reminder of sunshine-filled days and the satisfaction of crafting something wholesome from scratch. Whether you're prepping for a camping trip or just looking to elevate your weekday snacks, this summer-inspired jerky recipe will have everyone asking for more. Fire up your Magic Mill dehydrator and let the delicious adventure begin!
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