Chipotle Chicken Jerky

This past year, we got reacquainted with Chipotle Peppers in Adobo Sauce. We used to go through a fair amount of it, but when I started having issues with peppers, we just stopped buying them.

Then I started fasting in the mornings, while Porter would have Campfire Breakfast Skillet for his breakfasts. In the interest of variety - and convenience - we started keeping some canned chipotles on hand for it.

So, when I got really into making homemade jerky, OBVIOUSLY I was going to have to make some chipotle jerky.

While I can’t have peppers, Porter can’t have red meat... so the chicken jerky is what works for him.

I’ve been doing a bunch of different homemade chicken jerky flavours, all in small batches. I love developing them, and he loves the variety!

After all, commercial jerky is expensive, full of not-great ingredients, and - in the case of chicken jerky - can be hard to find, and in limited flavour options.

The think is, jerky treats are FANTASTIC for camping. They work great as a convenient snack on road trips, and they’re a great source of protein to bring along on hiking trips.

In the case of this chipotle chicken jerky recipe, the smoky flavor of the chipotle peppers - and the Adobo sauce they’re packed in - work SO well in a jerky format.

The chicken provides a relatively neutral base, so the complex heat of the peppers really takes centre stage. It’s a spicy jerky, but not offensively so. By that, I mean it’s not “hot for the sake of being hot”.

It’s got a nice kick, but it’s moreso about the flavour, than just heat.

Anyway, enough intro, let’s show you how to make your own chicken jerky!

Equipment

There are two specialized pieces of equipment that I use for making chipotle chicken jerky, beyond basics like spoons, bowls, and measuring cups:

A Food Dehydrator

While you can apparently make chicken jerky in a regular home oven, I’m not a fan of running one for hours on end.

I’ve had food dehydrators before - the basic kinds with no time or temperature controls, - and I’d always been too nervous to try making jerky in them. I need more control over - and knowledge of - the drying process, when meat is concerned.

I’ve since upgraded to a Cosori 6 Tray Food Dehydrator, and LOVE it.

It was only like $200 Canadian, and it’s paid for itself MANY times over, between all the Maple Cinnamon Apple Chips and Jerky Recipes I’ve been making!

Think of it this way - The same size of jerky that I tend to make goes for about $4 in a gas station. I get about 10-15 strips out of a batch (varying by recipe)- let’s average that out to 12.

That’s $48 worth of jerky, for $8 or less. Make 5 batches, that’s your $200 in savings!

Anyway, we’re using a dehydrator a LOT more, now that we have a nice one. Having the control over the temperature really opens up the possibilities.

A Jerky Gun

Also known as a “jerky cannon”, this is basically a nice quality caulking gun (NOT an actual one - keep it food safe!) that you use to pipe out strips of jerky onto your parchment paper.

Mine is the XINQIAO Jerky Gun Food Grade Plastic Beef Jerky Gun Kit . Regular $35 (Canadian) on Amazon, but it had a coupon for something like 25% off, when I purchased it.

Worth every penny, even if I’d paid full price!

I’ve heard of people making jerky by spreading the mixture out, flattening it with a rolling pin, then cutting it with a pizza cutter, but to be honest, that sounds fussy.

The very first time I used my jerk gun, I was HOOKED. I had no idea that the jerky making process could be so quick and easy!

I’ve never been one for single-function, special equipment in the kitchen... but I LOVE it.

Ingredients

With a couple of exceptions, this homemade jerky recipe uses really simple ingredients.

As far as those other two ingredients go, they’re things you’ll use for pretty much any jerky you’ll make - so they’ll definitely be good to have on hand!

I have a few ingredient notes for you:

Lean Ground Chicken

Use the highest quality ground chicken you can get, when making chicken jerky.

While fresh or frozen will usually work in my jerky recipes, I recommend using fresh - I just find it gives a nicer texture in the end.

Thawed, previously-frozen ground chicken can end up a bit more “watery”, and dry down to a thinner jerky than fresh ground chicken does, in my experience.

If you want to make your own ground chicken, trim some boneless skinless chicken breasts - plain chicken - and run them through a food processor or meat grinder until well broken down.

Lean chicken breast meat will have a better shelf life than higher fat dark meat will - fat can go rancid.

Finally, if you want to make turkey jerky, feel free to use the same amount of lean ground turkey.

For that matter, you can swap the meat out for whatever kind of ground meat you prefer!

Liquid Smoke

As with almost all of my jerkies, you’ll need some Liquid Smoke - a little goes a lot way!

I only use a small amount in this recipe, to give it a traditional “jerky” flavour - it’s not at all overpowering, just an accent.

Prague Powder

Prague Powder is one of a few different curing salts out on the market.

I use Prague Powder #1 Cure, same as I use for my Montreal Smoked Meat Recipe, Back Bacon Recipe, Homemade Corned Beef Recipe, and Peameal Bacon Recipe.

This is a bright pink curing salt that’s a mixture of salt and sodium nitrite. It’s commonly used in cured meats - like pepperoni or summer sausages - and is what gives the jerky its characteristic red colour.

Beyond aesthetics, it also contributes to giving dehydrated meat that iconic jerky flavor, AND helps ensure that your homemade meat snack will be good to eat for a long time. It does this by preventing the growth of bacteria, during and after the drying process.

A couple of things to note:

1. Prague Powder is pink, but it is NOT the same thing as Himalayan pink salt!

2. Prague cure is only to be used in small amounts for curing meats, and should never be consumed as-is. The measurements are important - if you want a saltier chipotle chicken jerky, add some regular salt, rather than increasing the curing salt.

Everything Else

Rounding out this recipe, you will need:

Chipotle Peppers in Adobo (186 ml, 6.55 fl oz / 7 oz)
Garlic Powder
Onion Powder
Salt

... I just don’t have anything to add, as far as these last few ingredients go!

How to Make Chipotle Chicken Jerky

The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:

Cut 4 or 5 squares of parchment paper slightly smaller than your dehydrator trays, set aside.

Finely chop the chipotle peppers - I’ll rough chop them, then run them through my mini food processor with the adodo sauce. You want them very finely chopped.

Add the peppers, all of the adobo sauce from the can, and all remainin ingredients to a medium mixing bowl.

Using freshly washed or gloved hands - combine ingredients well. REALLY well - for best results, it’s better to overhandle it, than to under-mix it.

Once two hours has passed, remove the jerky strips from the parchment, flip them over, and place them directly onto the wire rack.

Return to the dehydrator and continue dehydrating at 165 F for another 2 - 3 hours. (Actual time will depend on the thickness of the chicken strips - keep an eye on them!)

To test for doneness, remove a piece of jerky from the dehydrator and let it cool to room temperature. It should feel dry to the touch and be able to bend to 90 degrees without breaking. (A bit of cracking or crackling is ok!)

Chipotle Chicken Jerky Storage

Allow Chipotle Chicken Jerky to cool COMPLETELY to room temperature before packaging.

Chicken jerky will keep at room temperature (in a cool dark place) for a week so, or a few weeks in the fridge.

If sealed into an airtight container WITHOUT OXYGEN, it should be good for a month or so in a cool dark place, a couple months in the fridge, and 6 months or so in the freezer.

Once you open your vacuum sealed bag of chicken jerky, it should be eaten within a couple days - or a week, if put in the fridge after opening.

More Homemade Jerky Recipes

Are you someone who loves to bring jerky on road trips, hiking trails, and when camping? Me too! Here are some of my go-to recipes for homemade jerkies!

Basic Ground Beef Jerky
Blueberry Bison Jerky
Buffalo Wing Chicken Jerky
Ginger Beef Jerky
Ground Venison Jerky
Homemade Salmon Jerky
Honey Garlic Chicken Jerky
Jalapeno Chicken Jerky
Jerk Chicken Jerky
Lingonberry Elk Jerky
Mango Habanero Chicken Jerky
Mushroom Jerky, 2 Ways
Pumpkin Spice Chicken Jerky
Rosemary & Blueberry Beef Jerky
Shawarma Chicken Jerky
Spicy Garlic Chicken Jerky
Spicy Orange Chicken Jerky
Sriracha Chicken Jerky
Tofu Jerky, 2 Ways
Pepperoni Jerky