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Clucking Jerky

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My wife asks me the other day "I wonder how chicken breast would be for jerky?", I reply "No idea, let's try it!". These were some good sized chicken breasts!


So we ground up 4 1/2 pounds of chicken breast for ground jerky in the Honey BBQ flavor... and then sliced up 4 1/2 pounds of chicken breast for whole muscle jerky in the Sweet & Spicy flavor. Both the ground and the whole muscle chicken jerky got a combination of maple/hickory/cherry smoke while on the grill, indirect at 150º.



Honey BBQ Ground Chicken Jerky



Sweet & Spicy Whole Muscle Chicken Jerky


End results were that chicken sure makes for a lighter color jerky and the taste is all there, a little more chewy but for the price when chicken goes on sale would definitely make it again!

Thanks for looking!

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1 hour ago, leechlake said:

looks great.  I wonder how the Jerky Judgers will accept using chicken breasts?  I know many are anti venny loin.  

You saved my afternoon I'm heading to freezer to grab some chicken.

Pics required. No excuses.  :P

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I made it and at first when it was fresh off the smoker I thought it wasn't good but once it cooled it was good.  It kind of has a salmon type color to it.  I'd make it again, I just made up some sort of brine with worc, soy, sugar and srirachi.  I kept it on the moister side which I like anyway.  Good tip.

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1 minute ago, Boar said:

OMG select chicken breast for jerky!! holy smokes thats crazy talk right there. thats the best cut thats.....:whistle:

looks really good? bet they make great samiches. nice job!!

I think it is just that chicken is a lot easier to get than venison backstraps....   Go ahead, jerk it.  The farmers will make more. Heck boneless skinless chicken breast is cheaper than tough livery beef round.

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