Go Back

Homemade Chicken Jerky Strips for Dogs

These homemade chicken jerky strips are made with lean chicken and baked slowly until firm and chewy. They are simple to prepare, easy to portion, and make a convenient homemade treat when you want to know exactly what goes into your dog's snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 20 strips
Course: Dog Treats
Ingredients Equipment Method

Ingredients
  

  • 1 | pound | boneless skinless chicken breast | I use lean chicken with the visible fat trimmed away

Equipment

  • 1 | Baking sheet | For baking the chicken strips1 | Parchment paper | Helps prevent the chicken from sticking1 | Sharp knife | For slicing the chicken into thin strips1 | Cutting board | For safely preparing the chicken1 | Meat mallet | Optional, for gently flattening thicker pieces

Method
 

  1. Preheat the oven to 200°F (95°C) and line a baking sheet with parchment paper.
  2. Pat the chicken breast dry with paper towels. Place it on a clean cutting board and trim away any visible fat.
  3. For easier slicing, place the chicken in the freezer for about 20 to 30 minutes. It should become firm but not completely frozen.
  4. Slice the chicken into thin strips, aiming for roughly 1/8 to 1/4 inch thick. Try to keep the pieces similar in thickness so they cook evenly.
  5. Arrange the chicken strips in a single layer on the prepared baking sheet. Leave a little space between each piece.
  6. Place the baking sheet in the oven and bake for approximately 2 hours, turning the strips halfway through cooking.
  7. Continue cooking until the chicken is completely cooked through and the strips are firm and dried. Chicken should reach a safe internal temperature of 165°F (74°C).
  8. Remove the strips from the oven and allow them to cool completely before serving.
  9. Once cooled, cut larger pieces into smaller portions if needed.
Recipe Notes
  1. Storage: Because homemade meat jerky does not contain preservatives, store cooled strips in an airtight container in the refrigerator and use within a few days. Freeze extra portions for longer storage.
  2. Safety Tip: Chicken must be fully cooked before your dog eats it. Do not rely only on the appearance of the strips. A food thermometer is the safest way to verify that the chicken reaches 165°F (74°C).
  3. Thickness Tip: Keep the strips relatively thin and even. Very thick pieces can retain moisture in the center and will take longer to dry.
  4. Common Mistake to Avoid: Do not season the chicken with garlic, onion, salt, sauces, marinades, or spice blends. Plain chicken is all you need for this recipe.
  5. Serving: Break the jerky into smaller pieces for training rewards or smaller dogs. Treats should remain an occasional part of a complete and balanced diet.