Lemon & Herb Chicken Jerky

Prepare the Chicken: Begin by slicing the chicken breasts into thin strips. Aim for slices that are about 1/4 inch thick. If the slices are too thick, the dehydration process will take longer.

Marinate: In a bowl, combine the lemon zest, lemon juice, fresh herbs, sea salt, and any optional seasonings you prefer. Mix well to create the marinade.

Coat the Chicken: Dip each chicken strip into the marinade, ensuring they are well coated. Place the coated chicken strips in a shallow dish or a resealable plastic bag.

Marinate: Pour any remaining marinade over the chicken strips in the dish or bag. Seal the bag (if using) and refrigerate for at least 2 hours or overnight. The longer you marinate, the more flavorful the jerky will be.

Dehydrate: Preheat your food dehydrator according to the manufacturer’s instructions. Lay out the marinated chicken strips on the dehydrator trays in a single layer, making sure they are not overlapping.

Dehydrate Chicken: Dehydrate the chicken strips at a temperature of 160°F (71°C) for approximately 4-6 hours or until they are fully dried. The exact time may vary depending on your dehydrator and the thickness of the chicken slices.

Check for Doneness: To check for doneness, remove a piece of chicken and allow it to cool for a few minutes. It should be dry but still flexible, with no moisture remaining. If it’s not ready, continue dehydrating.

Cool and Store: Once the chicken jerky is done, remove it from the dehydrator and let it cool completely. It will become firmer as it cools. Store the jerky in an airtight container or resealable bags.