TOMS OVEN MADE CHICKEN JERKY
An easy alternative to smoking jerky, this makes a great snack for road trips, fishing trips, or just for snacking. A healthy snack as well. Can use turkey and venison as well.
Provided by FlyfishingTom
Categories Lunch/Snacks
Time 4h40m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Mix the salts, pepper, garlic powder and onion powder together and put into a salt shaker; set aside.
- Preheat oven to 150°F.
- Cut chicken into 1/8th inch strips or 1/8th inch cubes (thickness doesn't have to be exact, can be a little thicker).
- On a cutting board, sprinkle each strip evenly and heavily then with a meat mallet, rolling pin or pan, pound mixture into chicken. Turn chicken over and repeat.
- Place strips in single layer on a oven-safe metal cookie cooling rack (fine mesh or closely spaced bars work best).
- Cook chicken until dry but not brittle, 4 to 5 hours, rearranging once.
- Cooking times for turkey or venison are the same.
- Refrigerate for storage.
Nutrition Facts : Calories 264.9, Fat 2.9, SaturatedFat 0.8, Cholesterol 131.7, Sodium 5381.8, Carbohydrate 3.5, Fiber 0.7, Sugar 0.9, Protein 53.1
TOMS OVEN MADE CAJUN CHICKEN JERKY
An easy alternative to smoking jerky, this spicy version is a great snack for road trips, fishing trips, or just for snacking. A healthy snack as well. Can use turkey and venison as well.
Provided by FlyfishingTom
Categories Lunch/Snacks
Time 4h30m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Mix the salts, Cajun seasoning, cayenne pepper, garlic powder and onion powder together and put into a salt shaker; set aside.
- Preheat oven to 150°F.
- Cut chicken into 1/8th inch strips or 1/8th inch cubes (thickness doesn't have to be exact, can be a little thicker).
- On a cutting board, sprinkle each strip evenly and heavily then with a meat mallet, rolling pin or pan, pound mixture into chicken. Turn chicken over and repeat.
- Place strips in single layer on a oven-safe metal cookie cooling rack (fine mesh or closely spaced bars work best).
- Cook chicken until dry but not brittle, 4 to 5 hours, rearranging once.
Nutrition Facts : Calories 503, Fat 5.7, SaturatedFat 1.5, Cholesterol 263.3, Sodium 10760.1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.2, Protein 105
TOMS OVEN MADE HOT PEPPER CHICKEN JERKY
An easy alternative to smoking jerky, this makes a great snack for road trips, fishing trips, or just for snacking. A healthy snack as well. Can use turkey and venison as well. SIDE NOTE: THIS IS A VERY HOT JERKY.
Provided by FlyfishingTom
Categories Lunch/Snacks
Time 4h30m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Mix the salts, peppers, garlic powder and onion powder together and put into a salt shaker with large holes to allow the red pepper flakes to get through; set aside.
- Preheat oven to 150°F.
- Cut chicken into 1/8th inch strips or 1/8th inch cubes (thickness doesn't have to be exact, can be a little thicker).
- On a cutting board, sprinkle each strip evenly and heavily then with a meat mallet, rolling pin or pan, pound mixture into chicken. Turn chicken over and repeat.
- Place strips in single layer on a oven-safe metal cookie cooling rack (fine mesh or closely spaced bars work best).
- Cook chicken until dry but not brittle, 4 to 5 hours, rearranging once.
- Cooking times for turkey or venison are the same.
- Refrigerate for storage.
Nutrition Facts : Calories 510.1, Fat 5.9, SaturatedFat 1.5, Cholesterol 263.3, Sodium 10761.2, Carbohydrate 2.3, Fiber 0.8, Sugar 0.6, Protein 105.2
A JERKY CHICKEN
A great Jamaican style dish. A spicy blend of herbs, vinegar, and a habanero pepper make this chicken dish unforgettable. Serve with rice, yum!
Provided by RIKKLEA
Categories World Cuisine Recipes Latin American Caribbean
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
- Preheat your oven's broiler.
- Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.
Nutrition Facts : Calories 197 calories, Carbohydrate 13.5 g, Cholesterol 68.4 mg, Fat 2.7 g, Fiber 0.3 g, Protein 28.5 g, SaturatedFat 0.6 g, Sodium 982.2 mg, Sugar 10.3 g
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