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Air fryer Chicken Jerky

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Sweet and spicy chicken jerky two ways—smoked on a Traeger grill and dehydrated in the Instant Vortex Pro air fryer.

Ingredients

Scale
  • 1 pound Boneless Skinless Chicken Breast, frozen for 30–60 minutes or thawed from frozen for 60 minutes
  • 1/4 cup (76g) Bachan’s Japanese Barbecue Sauce (or a 3:1 mix of BBQ sauce and soy sauce)
  • 2 Tablespoons (30g) Sriracha
  • 1 Tablespoon (15g) Rice Vinegar

Instructions

  1. Slice the chicken lengthwise into 1/8″ to 1/4″ slices, aiming for a consistent thickness. Trim and discard any excess fat and connective tissue.
  2. Mix the marinade ingredients together and toss with the chicken in a resealable bag or bowl you can tightly cover. Marinate for at least 8 hours and up to 24 hours.
  3. When ready to cook, strain the chicken and discard any excess marinade.

For Traeger Smoked Jerky

  1. Preheat the Traeger to 200ºF before adding the chicken slices directly to the grill grates. Leave enough space between pieces for adequate air flow.
  2. Smoke for 2.5 to 3 hours or until the jerky bends without any moisture seeping out or breaking/snapping. It should have a dry and leathery appearance and you should see white fibers when tearing the jerky apart.

For Instant Vortex Pro Jerky

  1. Add the chicken to the trays/baskets and set the dehydrator function to 160ºF for 3 hours.
  2. Switch the trays halfway through cooking and use the same cues as above for telling when the jerky is done. See the notes below for a post-treatment method and food safety best practices.

Notes

Food Safety Notes

If you’d like to ensure the chicken reaches an internal temperature of 165ºF, you can place the finished jerky in a 250ºF to 275ºF oven for 5-10 minutes. Keep a close eye and check with a food thermometer often to avoid burning the jerky.

You can also steam or bake the chicken in its marinade to an internal temperature of 165ºF before smoking or drying.

Storage Notes

Let the chicken jerky fully cool to room temperature and press between paper towels to remove any excess moisture before packaging for storage. Store in an airtight container or vacuum sealed container.

“Properly dried and treated (pre-heating or post-heating) jerky can safely be stored for up to two weeks at room temperature or three to six months in the refrigerator. For highest food quality, store in a cool and dry location.” – Ohio State University Extension

Find it online: http://allguiderecipes.info/air-fryer-chicken-jerky/