Lemon&Rosemary Chicken Jerky

Lemon&Rosemary Chicken Jerky

The aroma of herbs and the tartness of lemon make this a perfect accompaniment to beer! It's actually an improved version of a jerky recipe for dogs. The dog's version has no salt & pepper.


Chicken tenders
300 g
3-4 bits for each strip
Salt and pepper
to taste


1. Cut the chicken tenders into thin strips and mix in the lemon juice and rosemary. Season with salt and pepper. Use about as much rosemary as shown in the photo.
2. Bake at 170℃ for 15 to 20 minutes. Cover with lots of rosemary before putting it in. A broiler pan works better than a rimmed baking sheet. If using a baking sheet turn halfway through.
3. The cooking time is just a guide. When it turns brown, it's ready! If you're planning to store it and eat it later, leave it in the oven for 5 or 6 minutes after turning the oven off.
4. This can be stored at room temperature, but in summer, it's best to refrigerate.

Story Behind this Recipe

I used to just cook cut up chicken tenders in the oven, but for summer I decided to try mixing in rosemary and lemon juice, with the added benefit of killing bacteria. It turned out to be really tasty!!