teriyaki jerky recipe
The Best teriyaki jerky recipe
What I love most is how customizable it is. You can adjust the sweetness or spice level to match your taste, and the longer it dries, the chewier it gets—so no two batches are exactly alike. It’s a staple in my pantry for game days, picnics, or just when I want something quick and flavorful without the fuss of cooking a full meal. Plus, jerky is a great way to sneak in some protein and fiber, especially if you choose lean cuts of meat. It’s not just a snack; it’s a little something that feels special but is easy to make with ingredients you probably already have.
Homemade Teriyaki Jerky
A flavorful, homemade jerky that captures the sweet and savory essence of teriyaki sauce, perfect for snacking or adding to meals. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 cup soy sauce
- 1 cup brown sugar
- 4 cloves garlic, minced
- 2 tbsp grated ginger
- 1 tbsp sesame oil
- 1 tsp black pepper
- 1 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat your oven to 200°F. Trim excess fat from the chicken thighs and slice them into thin strips, about 1/8-inch thick. -
2
In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, black pepper, and red pepper flakes (if using). Stir well to mix. -
3
Place the chicken strips in a zip-top bag or container, then pour the teriyaki marinade over them. Seal the bag and massage the strips to ensure they are fully coated. -
4
Refrigerate the chicken for at least 2 hours, or overnight for best flavor absorption. -
5
Line a baking sheet with parchment paper. Arrange the marinated chicken strips in a single layer, ensuring they don’t overlap. -
6
Bake at 200°F for 1.5 to 2 hours, flipping halfway through, until the jerky is dry and slightly crispy.
🔧Equipment
- Sharp knife
- Cutting board
- Mixing bowl
- Zip-top bags or airtight container
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Homemade Teriyaki Jerky Works
❓ Frequently Asked Questions About Teriyaki Jerky
How long does it take to make teriyaki jerky?
Teriyaki jerky typically takes about 4 to 6 hours to cook, depending on the thickness of the meat and your oven’s temperature. For thicker cuts, you may need up to 7 hours to ensure it’s fully tender and flavorful. Start checking around 2 hours to avoid overcooking.
Can I use chicken instead of beef for this recipe?
Yes, you can substitute chicken for beef, but the texture may differ slightly. Chicken jerky tends to be more tender and slightly less chewy. Trim off any visible fat and season it generously before marinating to keep the flavor consistent.
What if I don’t have a dehydrator?
If you lack a dehydrator, you can bake the jerky in a low oven (170°F/75°C) for 6 to 8 hours, flipping it halfway through. For faster results, use a food dehydrator set to 160°F (71°C)—this method works best for even drying. Avoid high heat to prevent burning.
How should I store leftover teriyaki jerky?
Store leftover jerky in an airtight container in the fridge for up to 5 days or freeze it for 3 months. To revive, warm it in a low oven (200°F/93°C) for 10–15 minutes or reheat in a skillet over low heat. Avoid re-freezing after thawing.
Can I make teriyaki jerky without soy sauce?
While soy sauce is key for authentic flavor, you can try a mixed marinade with coconut aminos, tamari, or even a combination of maple syrup and miso paste for a similar depth. For best results, stick to soy sauce if possible—it balances sweetness and umami perfectly.
