Ingredients
3 Chicken Breasts
2 cups Water
1 tablespoon Lemon Juice
1 tablespoon dried Parsley
2 tablespoon dried Spearmint
Directions
1. Combine water, lemon juice, parsley and spearmint in a bowl.
2. Clean the chicken breasts, then carefully slice them into strips, removing all the fat you can from the meat. They are easier to cut if allowed to freeze slightly.
3. Place chicken strips into the mint marinade and allow to marinate for at least an hour.
4. Preheat oven to 180 degrees fahrenheit.
5. Place on a cookie sheet 1/2 inches apart.
6. Dry in an oven, with the door slightly open to let out moisture, for about 3 to 4 hours, until meat is dry appearance and texture.
Cool and store in an air tight container.
If you have a food dehydrator it can be used to dry the meat as well, just follow the manufacture instructions.
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{ 2 comments… read them below or add one }
I have been making chicken jerky for my dogs for a long time (ever since my Chihuahua, Rosie, was poisoned back in 2007 from the Chinese stuff)!
I have experimented and cooked it every which way. To get a really crisp chicken jerky piece you need to place the chicken strips on a baking sheet on top of a cookie tray. Bake for 2 1/2 hours at 250F (do not leave the door open). Turn the chicken strips over and cook for another 2 to 2 1/2 hours. Turn the oven off at this time. Leave in the oven until cool. This really makes for wonderful crunchy chicken jerky. Store in a brown bag in the oven (never in a plastic bag as this will make them sweat)!
Thank you for the recipe Chris, I’ll have to give it a try. Woof!
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