If you’re searching for a protein-packed, irresistibly savory snack with a sweet twist, Honey Garlic Chicken Jerky absolutely deserves a spot on your must-try list. This vibrant jerky brings together tender strips of chicken with the signature flavors of honey and garlic, finished with an Asian-inspired marinade that creates the perfect harmony of sweet, salty, and umami. Not only is it a healthier, homemade alternative to store-bought jerky, but it also makes for a fun kitchen project that rewards your patience with every chewy bite. Trust me, sharing this Honey Garlic Chicken Jerky recipe is like handing you the keys to snack-time happiness!
Ingredients You’ll Need
Gathering the right ingredients is the first step toward snack perfection! Each component in this Honey Garlic Chicken Jerky recipe isn’t just essential, it’s carefully chosen to bring big flavor, the right texture, and that signature gorgeous golden color.
- Chicken breast: Thinly sliced against the grain, this lean protein is the perfect canvas for a sweet and savory marinade.
- Honey: Lends natural sweetness and sticky glaze that caramelizes beautifully as the jerky bakes.
- Low-sodium soy sauce: Brings deep umami along with a salty balance, without being overpowering.
- Brown sugar: Adds depth and a subtle molasses note for extra richness.
- Rice vinegar: A splash brightens the marinade, cutting through sweetness and adding complexity.
- Sesame oil: Infuses each bite with nutty, fragrant undertones that make the flavor pop.
- Garlic powder: A concentrated garlicky kick that’s crucial for classic honey garlic taste.
- Onion powder: Rounds out the savory flavor and enhances the meaty depth.
- Ground black pepper: Gives just a gentle bit of bite and warmth.
- Smoked paprika: For color and that subtle smoky note, taking your jerky to the next level.
- Red pepper flakes (optional): If you’re craving a little heat, these will do the trick without overpowering the honey-garlic goodness.
How to Make Honey Garlic Chicken Jerky
Step 1: Slice the Chicken
Start by partially freezing your chicken breasts for 30 minutes. This makes slicing them into thin, uniform strips (about 1/4 inch thick) so much easier. Slice against the grain; this helps the jerky turn out more tender and easy to chew. Don’t worry about making the strips perfect—just aim for consistency so they dry out evenly.
Step 2: Whisk the Marinade
In a medium bowl, combine the honey, low-sodium soy sauce, brown sugar, rice vinegar, sesame oil, garlic powder, onion powder, ground black pepper, smoked paprika, and red pepper flakes if you’re feeling adventurous. Whisk well until the sugar dissolves and everything looks beautifully blended. This aromatic marinade is where the magic of Honey Garlic Chicken Jerky truly begins!
Step 3: Marinate the Chicken
Place your sliced chicken into a large zip-top bag or shallow dish, then pour the marinade over the top. Seal or cover, and turn to coat every strip. Pop it in the fridge and let the flavors do their work for at least 8 hours, but if you have the time and patience, overnight is even better. The longer it soaks, the more vibrant and layered the flavor becomes.
Step 4: Arrange for Baking
Preheat your oven to a low 175°F. Line two baking sheets with foil or parchment (for easy cleanup), then set wire racks on top; this allows air to circulate for even drying. Remove the chicken from the marinade, letting any excess drain off, and arrange the strips in a single layer on the racks. Be sure the strips aren’t touching so they dry properly.
Step 5: Bake Low and Slow
Bake the chicken strips for 3–4 hours, flipping them once about halfway through the process. You’re looking for the jerky to be dry but still slightly pliable, not stiff as a board. The tantalizing aroma of Honey Garlic Chicken Jerky will fill your kitchen and test your willpower!
Step 6: Cool Completely
Once done, remove the jerky from the oven and let it cool completely on the racks. This last bit of patience helps the texture set, ensuring every strip is perfectly chewy and ready for snacking or storing.
How to Serve Honey Garlic Chicken Jerky
Garnishes
Take your Honey Garlic Chicken Jerky to new heights with a sprinkle of toasted sesame seeds or a dash of chopped fresh chives. For an extra pop, a light brush of honey right as it comes out of the oven gives a glossy finish that makes the jerky truly irresistible.
Side Dishes
While Honey Garlic Chicken Jerky stands proudly on its own as a snack, it pairs especially well with crisp, raw veggies like cucumber or carrot sticks. You could also set out some steamed edamame or a crunchy Asian slaw for a fun, colorful snack spread.
Creative Ways to Present
For parties or gift-giving, tuck the strips into glass jars with cute handwritten labels, or serve alongside dipping sauces like sweet chili or sriracha mayo on a snack board. Honey Garlic Chicken Jerky even makes a fantastic protein addition to bento boxes or trail mix for adventurous eaters.
Make Ahead and Storage
Storing Leftovers
After the jerky has cooled completely, store it in an airtight container in the fridge. It’ll keep fresh and full of flavor for up to two weeks, which makes it a fantastic grab-and-go option for busy days.
Freezing
If you want to stock up, Honey Garlic Chicken Jerky freezes beautifully! Place cooled strips between sheets of parchment in a freezer-safe bag or container. They’ll keep well for up to 3 months—just thaw in the fridge before enjoying.
Reheating
Though it’s delicious cold, you can revive chilled jerky by letting it sit at room temperature for a few minutes, or give it a quick 10-second zap in the microwave to bring out the honey and garlic aromas all over again.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a bit more fat and richness, resulting in a juicier jerky. Just note that drying time may be a bit longer and the texture will be slightly different, but still delicious.
Is there a way to make this Honey Garlic Chicken Jerky gluten-free?
Yes! Simply swap the soy sauce for tamari or coconut aminos, and double-check your other ingredients for hidden gluten. You’ll get all the same flavor with a gluten-free guarantee.
Can I make this jerky in a dehydrator?
You sure can. Set your dehydrator to 160°F and arrange the marinated chicken strips in a single layer. Dry for 4–6 hours, checking occasionally until the jerky is nicely dried but still pliable.
How do I know when the jerky is done?
The jerky is ready when it’s dry to the touch but bends without snapping. If you tear a strip, you shouldn’t see moisture inside. This perfect level of chewiness is what makes homemade Honey Garlic Chicken Jerky stand out!
Is this recipe spicy?
By default, this jerky is sweet and savory, not spicy. The optional red pepper flakes add a gentle heat, so you can adjust them up or down based on your flavor preferences.
Final Thoughts
If you love creative kitchen projects with delicious rewards, Honey Garlic Chicken Jerky should jump right to the top of your list. There’s immense joy in taking a handful of simple ingredients and turning them into a chewy, flavor-packed treat that everyone will crave. Give it a try—you’ll be amazed by just how much homemade goodness can come from one baking sheet!
Print
Honey Garlic Chicken Jerky Recipe
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Snack
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
Satisfy your snack cravings with this delicious and flavorful Honey Garlic Chicken Jerky. Made with a perfect blend of sweet and savory ingredients, this homemade jerky is a protein-packed treat that’s great for on-the-go munching or as a tasty addition to your favorite dishes.
Ingredients
Chicken Jerky:
- 1½ pounds boneless, skinless chicken breast (thinly sliced)
- ¼ cup honey
- ¼ cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- Optional: ½ teaspoon red pepper flakes for heat
Instructions
- Slice the Chicken: Cut the chicken breasts into thin strips, about ¼ inch thick, against the grain for a tender chew.
- Prepare the Marinade: Whisk together honey, soy sauce, brown sugar, rice vinegar, sesame oil, garlic powder, onion powder, black pepper, smoked paprika, and red pepper flakes (if using) in a medium bowl.
- Marinate the Chicken: Place chicken strips in a bag or dish, pour the marinade over them, seal, and refrigerate for at least 8 hours or overnight.
- Preheat and Bake: Preheat oven to 175°F, line baking sheets, place marinated chicken on wire racks, bake for 3–4 hours, flipping halfway, until dry but pliable.
- Cool and Store: Let the jerky cool completely before storing in an airtight container.
Notes
- Partially freeze the chicken for easier slicing.
- Dehydrator option: Set to 160°F for 4–6 hours.
- Store in the fridge for up to 2 weeks or freeze for longer shelf life.
Nutrition
- Serving Size: 2–3 strips
- Calories: 140
- Sugar: 8g
- Sodium: 390mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 45mg
