Savory, smoky, and a little spicy—this chicken jerky recipe is easy to make on a Traeger or in an Instant Vortex Pro dehydrator.
It all started when I went on a road trip with my best friend. We stocked up on snacks—chips, trail mix, and a few overpriced bags of chicken jerky from a gas station. I took one bite and immediately regretted it. Dry, bland, and weirdly chewy.
I thought, Surely, I can make this better at home. Spoiler: I did. And now I can’t go back.
This chicken jerky recipe changed my snack game forever. It’s got that perfect balance of sweet, spicy, and smoky. It’s protein-packed (so I feel slightly healthier eating it by the handful). And the best part? It’s foolproof—whether you smoke it low and slow or use the dehydrator function on your air fryer, it turns out perfect every time.
If you’re even thinking about trying this, do it. Just be warned—you’ll never be able to settle for store-bought again.
Why You’ll Love This Chicken Jerky Recipe?
- Tastes 100x better than store-bought – No weird preservatives, just pure, bold flavors.
- Super easy to make – Slice, marinate, cook. That’s it.
- Two cooking options – Smoke it on a Traeger or use the Instant Vortex Pro dehydrator.
- Sweet, smoky, and spicy – Bachan’s BBQ sauce + sriracha = next-level delicious.
- Perfect high-protein snack – Great for road trips, meal prep, or just snacking on the couch.
Ingredient Notes:
- Boneless, Skinless Chicken Breast – Lean and perfect for jerky. If you freeze it for 30 minutes before slicing, your life will be so much easier.
- Bachan’s Japanese Barbecue Sauce – If you’ve never tried it, trust me, it’s amazing. If you can’t find it, just mix BBQ sauce with soy sauce (3:1 ratio).
- Sriracha – Brings the heat, but in a way that won’t have you chugging milk.
- Rice Vinegar – Adds a little tang and helps keep the jerky tender.
Pro Tip: If you like a deeper smoky flavor but don’t have a Traeger, add ½ teaspoon of liquid smoke to the marinade.
How To Make Chicken Jerky?
Step 1: Slice It Thin (This Part Matters!)
Grab your chicken breast. If it’s partially frozen, even better—it makes slicing so much easier. Cut it into 1/8” to 1/4” strips, aiming for even thickness (because no one likes jerky that’s half crispy, half chewy). Trim off any excess fat.
Step 2: Marinate for MAX Flavor
Mix Bachan’s BBQ sauce, sriracha, and rice vinegar in a zip-top bag or bowl. Toss in the chicken, coat it well, and pop it in the fridge for at least 8 hours (overnight is even better). The longer it sits, the deeper the flavor.
Step 3: Choose Your Cooking Method
Want To Save This Recipe?
Method 1: Traeger Smoked Jerky
- Preheat your Traeger to 200ºF.
- Lay the chicken strips directly on the grill grates (leave space between them!).
- Smoke for 2.5 to 3 hours, checking occasionally. The jerky should bend but not break and look dry and leathery.
Method 2: Instant Vortex Pro Dehydrator
- Place the marinated chicken on the dehydrator trays.
- Set the dehydrator to 160ºF for 3 hours.
- Flip the trays halfway through for even drying.
Step 4: Check for Doneness
No one wants undercooked jerky (yikes), so make sure it’s fully dry. It should bend without breaking but not feel sticky or moist. If in doubt, give it another 30 minutes.
Storage Options:
- Room Temp (1-2 weeks): Airtight container.
- Fridge (Up to 1 month): Stays fresher longer.
- Freezer (Up to 6 months): If you somehow have leftovers, freeze them!
Variations and Substitutions:
Want to switch things up? Try these:
- Sweeter: Add 1 tbsp honey or maple syrup.
- Milder: Cut back on the sriracha or swap for a mild chili sauce.
- Extra smoky: Add a dash of liquid smoke to the marinade.
- Garlic lover? Toss in garlic powder for an extra punch.
What to Serve with Chicken Jerky?
Chicken jerky is awesome on its own, but if you want to pair it with something:
- Cheese & Crackers – Because jerky and cheese is a thing.
- Trail Mix – The perfect balance of salty and sweet.
- Dips – Honey mustard? Ranch? Spicy mayo? Yes, please.
- A Good Drink – Beer, whiskey, or even iced tea—it all works.
Frequently Asked Questions:
Can I use chicken thighs instead of breast?
You can! Just trim the fat well since thighs have more moisture and may take longer to dry.
How do I know my jerky is done?
It should be completely dry but still flexible. If it snaps like a cracker, you overdid it.
Can I speed up the drying process?
Not really—low and slow is key. But you can pat the chicken dry before cooking to remove excess marinade.
So there you have it—your new favorite chicken jerky recipe. Whether you smoke it on a Traeger or dehydrate it in an Instant Vortex Pro, you’re in for a snack that’s way better than store-bought.
Tell me—are you making this recipe? Let me know how it turns out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
How To Make Chicken Jerky Recipe
Ingredients
- 1 pound boneless skinless chicken breast – Frozen for 30–60 minutes for easier slicing
- ¼ cup 76g Bachan’s Japanese Barbecue Sauce – Or a mixture of 3 parts BBQ sauce to 1 part soy sauce
- 2 tablespoons 30g Sriracha – Provides a balance of heat and depth of flavor
- 1 tablespoon 15g rice vinegar – Enhances the marinade with a subtle tang
Instructions
Preparing the Chicken
- Begin by freezing the boneless, skinless chicken breast for 30 to 60 minutes. This slight freezing firms the meat, making it significantly easier to slice. Using a sharp knife, cut the chicken lengthwise into ⅛-inch to ¼-inch thick strips. Strive for uniform thickness to ensure even drying. Trim and discard any excess fat or connective tissue.
Marinating the Chicken
- In a medium-sized mixing bowl, whisk together Bachan’s Japanese Barbecue Sauce, Sriracha, and rice vinegar. Place the sliced chicken in a resealable plastic bag or an airtight container, then pour the marinade over the meat. Ensure all pieces are evenly coated. Seal and refrigerate for at least 8 hours or up to 24 hours to allow the flavors to fully infuse.
Preparing for Cooking
- Once marinating is complete, remove the chicken from the refrigerator and strain the slices, discarding any excess marinade. Allow the chicken to sit at room temperature for 10 to 15 minutes before cooking.
Cooking Methods
- Option 1: Traeger Smoker
- Preheat the Traeger smoker to 200ºF (93ºC).
- Arrange the marinated chicken slices directly onto the grill grates, ensuring space between each piece for proper airflow.
- Smoke for 2.5 to 3 hours, checking periodically. The jerky is done when it bends without breaking and no moisture seeps from the interior. The texture should be dry and leathery, revealing white muscle fibers when torn.
- Option 2: Instant Vortex Pro Dehydrator
- Arrange the marinated chicken slices in a single layer on the dehydrator trays or baskets.
- Set the dehydrator function to 160ºF (71ºC) and allow the chicken to dry for 3 hours.
- Rotate the trays halfway through the cooking process for even drying. The jerky is finished when it exhibits a firm, leathery texture, bends without snapping, and has no visible moisture.
Final Quality Check
- Regardless of the chosen method, ensure the jerky is completely dried yet pliable. If needed, continue dehydrating in 30-minute increments until the ideal texture is achieved. Allow the jerky to cool at room temperature before storage.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
