There’s nothing quite like a chewy, flavorful jerky on a hot summer day, right? I’ve been making homemade jerky for years, experimenting with all sorts of flavors, but my absolute favorite, especially when the sun’s high and the grill is hot, has to be this Chicken Mango Summer Jerky. It’s this amazing mix of sweet, tropical mango with just a hint of savory goodness that just screams summer. Seriously, this recipe is a game-changer for picnics, hikes, or just snacking on the couch! It’s my go-to whenever I need a quick energy boost that tastes like a mini-vacation.

Why You’ll Love This Chicken Mango Summer Jerky

So, why should you ditch the store-bought stuff and whip up this yummy jerky yourself? Trust me, it’s a no-brainer! Here’s the scoop:

Super Easy Prep: Seriously, it’s mostly just mixing and waiting! You can totally do this.
Taste Sensation: That sweet mango and savory chicken combo? Pure magic for your taste buds.
Perfect Summer Snack: It’s light, portable, and totally screams sunshine. Great for picnics or the beach!
Healthy-ish Treat: Way better for you than most processed snacks, plus you control the ingredients.
Fights Cravings: Chewy, flavorful, and satisfying – it’s the perfect pick-me-up.
Impress Your Friends: Homemade jerky always gets a “Wow!”

Ingredients for Your Chicken Mango Summer Jerky

Alright, let’s talk about what you’ll need to snag for this amazing Chicken Mango Summer Jerky. Don’t worry, it’s all pretty straightforward stuff you can find at most grocery stores. Getting the right ingredients is half the battle, and trust me, these will make your jerky sing!

Here’s the lineup:

1 pound boneless, skinless chicken breast, sliced super thin (about 1/8-inch thick – I like to pop it in the freezer for about 20 minutes first, makes slicing a breeze!)
1/2 cup mango puree (you can buy this or just blend up some ripe mango yourself!)
1/4 cup soy sauce (use low-sodium if you want to watch the salt, but regular works great too!)
2 tablespoons honey (adds that lovely sweetness that balances everything out!)
1 tablespoon Worcestershire sauce (don’t skip this, it gives it a little umami kick!)
1 teaspoon garlic powder (because garlic makes everything better, right?)
1/2 teaspoon onion powder (adds a subtle depth of flavor)
1/4 teaspoon black pepper (just a whisper of spice)

Essential Equipment for Making Chicken Mango Summer Jerky

Okay, so before you even think about slicing that chicken, let’s make sure you’ve got the right gear. Having everything ready makes the whole process so much smoother. You’ll need a good mixing bowl to get all those yummy marinade ingredients together, some measuring cups and spoons to get the measurements just right, and sharp knives for slicing your chicken thinly. Parchment paper is a lifesaver for keeping things from sticking, whether you’re using a baking sheet in the oven or trays in a dehydrator. Oh, and if you have one, a food dehydrator is fantastic, but don’t worry if you don’t – your oven works like a charm too!

Step-by-Step Guide to Perfect Chicken Mango Summer Jerky

Alright, let’s get down to business and actually make this incredible Chicken Mango Summer Jerky! It sounds fancy, but trust me, it’s totally doable. We’re going to take those simple ingredients we gathered and turn them into a snack that’ll knock your socks off. Just follow these steps, and you’ll be snacking on pure sunshine!

First things first, grab that bowl with your thinly sliced chicken and pour that gorgeous mango marinade all over it. Gently toss everything together to make sure every single piece of chicken gets coated in that sweet, savory goodness. Now, cover that bowl up tight, pop it in the fridge, and let the magic happen. We’ll talk specifics on timing next!
Next, preheat your oven to a nice low 170°F (77°C), or if you’re lucky enough to have a dehydrator, set that bad boy to the same temperature. Parchment paper is your best friend here – line your baking sheets with it. Then, take your chicken slices out of the marinade, letting any excess drip off – we don’t want them too wet. Lay them out in a single layer on your baking sheets or dehydrator trays. Make sure they aren’t touching too much, or they won’t dry evenly.
Now comes the slow and steady part: drying! In the oven, this usually takes about 4 to 6 hours. With a dehydrator, it might be a bit longer, say 6 to 8 hours. You’re looking for jerky that’s dry and leathery to the touch, but still has a little bend to it – not brittle!
Once it’s done and cooled down completely (this is important!), you can enjoy it right away. Go ahead, tear off a piece! If you have any left, store it in an airtight container. It should stay yummy for a week or two if kept properly.

Marinating Your Chicken Mango Summer Jerky

This is where all the flavor really sinks in! For our Chicken Mango Summer Jerky, you want to give that chicken plenty of time to soak up all those delicious mango, soy, and honey notes. I usually aim for at least 4 hours in the fridge. But, if you can swing it and let it marinate overnight, do it! The longer it sits, the more flavorful your jerky will be. Don’t worry, the soy sauce and mango help keep it safe in the fridge. Thinking about other jerky recipes? Check out this beef jerky recipe for more inspiration, or maybe this other chicken jerky option!

Drying Methods for Your Summer Jerky

So, you’ve marinated your chicken to perfection, now it’s time to get it nice and dry. You’ve got two main routes here. The oven method is super accessible. Just set your oven to a low 170°F (77°C), arrange your chicken slices on parchment-lined baking sheets, and let it go for about 4-6 hours. Keep an eye on it towards the end! If you have a dehydrator, that’s fantastic too. Just set it to the same temp and let it run for 6-8 hours. Whichever method you choose, the goal is that satisfyingly dry, leathery texture. No one likes soggy jerky!

Tips for the Best Chicken Mango Summer Jerky

Alright, listen up, because I’ve made enough jerky to know a few tricks that can seriously up your game. Want the absolute best Chicken Mango Summer Jerky? Here are my little secrets!

First off, slicing is key. Make sure those chicken pieces are as uniform as possible – about 1/8-inch thick is perfect. I sometimes pop the chicken in the freezer for like, 20 minutes beforehand; it firms it up just enough to slice like a dream without getting mushy. This ensures they all dry evenly, so you don’t end up with some pieces super dry and others still a bit raw. Also, a good way to check if it’s done is the bend test: it should bend without snapping, but also shouldn’t feel wet. For more awesome jerky ideas, you gotta check out this article on jerky making!

Ingredient Notes and Substitutions

Okay, let’s chat about these ingredients because sometimes you just can’t find exactly what the recipe calls for, right? No stress! For the mango puree, if you can’t find it pre-made or you just want that super fresh taste, grab yourself a ripe mango, peel it, chop it up, and give it a quick whiz in the blender or food processor until it’s nice and smooth. It works like a charm!

And for the soy sauce, if you’re watching your sodium intake, just grab a low-sodium version. The flavor profile will be pretty similar, so you won’t miss a beat. If you don’t have Worcestershire sauce, a splash of coconut aminos can work in a pinch, though it’ll lean a bit sweeter. Each little swap changes things just slightly, but that’s the fun of cooking – making it your own!

Storing Your Homemade Chicken Mango Summer Jerky

Alright, you’ve done it! You’ve made some seriously delicious Chicken Mango Summer Jerky, and now you want to keep it tasting amazing, right? The key is to store it properly. Once your jerky is totally cooled down – and I mean *completely* cool, no warm spots! – pop it into an airtight container. Jars with good seals, sturdy zip-top bags, or special jerky bags all work wonderfully. I usually stash mine in the pantry, and it stays super yummy for about 1 to 2 weeks. If your house is particularly warm or humid, or if you used a less salty marinade, popping it in the fridge can extend its life even longer. For more tips on keeping your goodies fresh, check out this article on food storage!

Frequently Asked Questions about Chicken Mango Summer Jerky

Got questions about making this yummy Chicken Mango Summer Jerky? I totally get it! Here are a few things folks often ask me:

Can I use chicken thighs instead of breast for this jerky?

You sure can! Chicken thighs are a bit more forgiving and have more fat, which can make for a super moist jerky. Just make sure to trim off any excess fat before slicing and marinating. The drying time might be slightly longer because of the extra fat, so just keep an eye on it until it’s that perfect leathery texture.

How long does it really take to dry the jerky?

It really depends on your oven or dehydrator and even how thick you slice the chicken! Generally, in an oven at 170°F (77°C), it’ll take about 4 to 6 hours. If you’re using a dehydrator, it could be 6 to 8 hours. The best thing to do is check it regularly after the 4-hour mark. You’re looking for that chewy, leathery feel, not brittle and not wet.

Is it safe to eat chicken jerky when it’s not cooked thoroughly like a regular chicken breast?

That’s a great question! Yes, it is safe because the jerky-making process, using low heat for a long time (160°F for beef, 165°F for poultry is the recommended internal temp reached during drying), effectively kills any bacteria. Think of it as a slow-cooking method rather than frying or baking to a high internal temperature quickly. As long as you hit that temperature during the drying phase and store it properly, it’s perfectly safe to enjoy this homemade chicken jerky!

Estimated Nutritional Information

Just a little heads-up, these numbers are estimates, okay? They can totally change depending on the specific brands you use and even how thick you slice your chicken. But for a serving of this delicious Chicken Mango Summer Jerky, you’re generally looking at around 150 calories. Plus, you get about 10g of sugar from that yummy mango and honey, around 400mg of sodium, and a hefty 20g of protein to keep you going! Not too shabby for a chewy, satisfying snack, right?

Chicken Mango Summer Jerky

Author: dogtf.com
Total Time: 6 hours 15 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

A sweet and savory jerky perfect for summer.

Ingredients

Scale

1 pound boneless, skinless chicken breast, thinly sliced
1/2 cup mango puree
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper

Instructions

Combine all ingredients in a bowl and marinate chicken for at least 4 hours, or overnight.
Preheat your oven to 170°F (77°C) or set your dehydrator to the same temperature.
Arrange chicken slices in a single layer on baking sheets lined with parchment paper or on dehydrator trays.
Bake for 4-6 hours, or dehydrate for 6-8 hours, until the jerky is dry and leathery.
Let cool completely before storing in an airtight container.

Notes

For a spicier jerky, add a pinch of red pepper flakes to the marinade.
Ensure chicken is sliced uniformly for even drying.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Snack
Method: Dehydrating
Cuisine: American

Nutrition

Serving Size: 2 ounces
Calories: 150
Sugar: 10g
Sodium: 400mg
Fat: 2g
Saturated Fat: 0.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 20g
Cholesterol: 50mg

Keywords: chicken jerky, mango jerky, summer snack, dried chicken, homemade jerky, fruit jerky