This horseradish recipe makes this hot sauce in a food processor. Compared to store-bought, it has a fresher flavor and is considerably more pungent.
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs |
| Additional Time: | 1 hr |
| Total Time: | 5 hrs 15 mins |
| Servings: | 24 |
Ingredients
- 1 ½ pounds frozen skinless, boneless chicken breasts
- ¾ cup low-sodium soy sauce
- ¼ cup teriyaki marinade
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried parsley
- 1 teaspoon lemon juice
- 1 teaspoon smoked salt
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper (Optional)
- cooking spray
Instructions
- Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.
- Whisk soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and cayenne together in a bowl and pour into a resealable plastic bag. Add chicken strips, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or overnight.
- When ready to cook, preheat the oven to 180 degrees F (80 degrees C). Spray a wire rack with cooking spray; place the rack onto a rimmed baking sheet.
- Remove chicken from marinade and shake off excess. Place chicken on the prepared rack as close together as possible without touching. Discard remaining marinade.
- Bake in the preheated oven, flipping halfway through, until chicken is uniformly dark orange in color and dry inside when cut in half, 4 to 5 hours.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.
Reviews
I made this over the weekend, it’s very good jerky. The only change I made was not adding the additional 1/2 tsp of salt. Marinated over night and then about 8 hours in a dehydrator at 160.
This is actually a very clever, and delicious recipe. I am quite surprised that I enjoyed it more than the usual store-bought beef jerky. Notes: -Cook at 200 degrees F -Truly aim for 1/4 inch thick, otherwise they are more like chips and lose too much weight -Mine lost 66% mass (fresh to dried), but ideally it’s better to be around 50% (again, don’t cut too thin)