This hot honey chicken jerky is a flavorful, protein-rich snack that combines sweet honey with a kick of heat for a chewy, satisfying treat. Thin strips of lean chicken are marinated in a blend of honey, hot sauce, vinegar, and spices to soak up bold sweet-spicy flavor before being dried until perfectly chewy. This homemade version is ideal for lunchboxes, hiking trips, or just a high-protein snack you can keep on hand.
Using a food dehydrator makes this recipe easy and reliable, but you can also adapt it to an oven with low heat. The marinade infuses the chicken with savory depth and just enough sweetness from the honey, balancing heat and flavor in each bite.
Equipment
- Sharp knife
- Cutting board
- Large mixing bowl
- Whisk
- Paper towels
- Dehydrator trays or cooling racks
- Airtight storage bags or containers
Ingredients
- 1 pound boneless, skinless chicken breast
- 3 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon hot sauce (adjust for spice preference)
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Optional: 1/8 teaspoon cayenne pepper for extra heat
Instructions
- Slice the chicken breast into thin strips (~1/4 inch thick) against the grain to ensure tenderness.
- In a large bowl, whisk together honey, apple cider vinegar, hot sauce, soy sauce, garlic powder, onion powder, smoked paprika, black pepper, and optional cayenne.
- Add the chicken strips to the marinade, toss to coat evenly, then cover and refrigerate for at least 6 hours or overnight for deeper flavor penetration.
- After marinating, use paper towels to pat each strip dry — removing excess marinade helps them dehydrate more efficiently.
- Place the chicken strips in a single layer on dehydrator trays with space between each piece.
- Set the dehydrator to 160°F (71°C) and dry the jerky for 6–8 hours until the pieces are firm, dry, and chewy but not brittle.
- Once done, let the jerky cool completely before storing it.
- Transfer cooled jerky to airtight bags or containers.
Recipe Info
- Prep Time: 10 minutes + marinating
- Dehydrating Time: 6–8 hours
- Total Time: ~7–8 hours
- Yield: ~5–6 ounces finished jerky
- Cuisine: Snack / High-Protein
- Course: Snack
How to Store
- Store jerky in an airtight container at room temperature for several weeks if kept dry.
- For longer life, refrigerate for up to 2 months.
- You can also freeze for extended storage (up to 6 months), but thaw before eating so it regains chewiness.
What Not to Do
- Do not place marinated strips too close together on trays; they need airflow for even drying.
- Do not skip patting dry before dehydrating; excess liquid slows the drying process.
- Do not finish with jerky that is brittle — it should bend and crack slightly but not break.
- Do not leave jerky at warm room temperature once opened for too long.
Tips & Variations
- Use store-bought hot honey instead of separate honey and hot sauce for a simpler marinade — adjust quantity to taste.
- For a smoky twist, add liquid smoke or smoked paprika.
- Try cayenne or chili flakes for a spicier version.
- If you don’t have a dehydrator, use a low-temperature oven at ~170°F with the door slightly ajar.
- Rotate dehydrator trays halfway through for even drying.
Approximate Nutrition (per serving: ~2 oz)
- Calories: ~180 kcal
- Protein: ~26 g
- Total Fat: ~4 g
- Saturated Fat: ~1 g
- Carbohydrates: ~10 g
- Sugars: ~8 g
- Sodium: ~640 mg
- Fiber: ~0 g
- Cholesterol: ~80 mg
Ingredients
Method
- Slice the chicken breast into thin strips (~1/4 inch thick) against the grain to ensure tenderness.
- In a large bowl, whisk together honey, apple cider vinegar, hot sauce, soy sauce, garlic powder, onion powder, smoked paprika, black pepper, and optional cayenne.
- Add the chicken strips to the marinade, toss to coat evenly, then cover and refrigerate for at least 6 hours or overnight for deeper flavor penetration.
- After marinating, use paper towels to pat each strip dry — removing excess marinade helps them dehydrate more efficiently.
- Place the chicken strips in a single layer on dehydrator trays with space between each piece.
- Set the dehydrator to 160°F (71°C) and dry the jerky for 6–8 hours until the pieces are firm, dry, and chewy but not brittle.
- Once done, let the jerky cool completely before storing it.
- Transfer cooled jerky to airtight bags or containers.
Notes
- Protein: ~26 g
- Total Fat: ~4 g
- Saturated Fat: ~1 g
- Carbohydrates: ~10 g
- Sugars: ~8 g
- Sodium: ~640 mg
- Fiber: ~0 g
- Cholesterol: ~80 mg
Conclusion
This hot honey chicken jerky recipe turns plain poultry into a sweet-spicy, protein-packed snack that’s perfect for outdoor adventures, busy days, or anytime you want a flavorful bite with lasting energy. Using lean chicken and a balanced marinade keeps it lean while delivering sweet heat and satisfying chewiness every time.
FAQs
Can I use chicken thighs instead of breasts?
Yes — trim excess fat first and slice thinly so they dehydrate evenly.
Is this jerky safe without pre-cooking?
Yes — dehydrating at 160°F cooks and dries the chicken safely.
Can I make this without a dehydrator?
Yes, use the oven on the lowest setting with the door cracked for airflow.
How do I know when jerky is done?
Done jerky bends and cracks but doesn’t snap in two.
Can I skip the hot sauce?
Yes, reduce heat by omitting or swapping for regular honey.
Can jerky be frozen?
Yes — freeze to extend its storage life up to 6 months.
