Step 1

Slice the chicken into thin 1/4-inch-thick strips

Step 2

Combine soy sauce, lemon juice, garlic powder, black pepper, and ground ginger in a ziplock bag.

Step 3

Add the chicken strips, making sure the strips are evenly coated with the marinade. Seal and marinate in your refrigerator for around 20 minutes.

Step 4

Remove the chicken strips from the refrigerator and place them on the dehydrator trays.

Step 5

If your food dehydrator reaches 165°F, place the strips in the dehydrator until fully dry (5 to 7 hours). If your dehydrator doesn’t reach 165°F, place your dehydrated chicken pieces on a parchment lined cookie sheet and put in a pre-heated oven at 300°F for around 10 minutes to ensure the jerky reaches 165°F. Then, dehydrate chicken in your dehydrator at the maximum temperature for 6 to 8 hours or until fully dry.

Step 6

Allow your chicken to cool. If moisture appears on the chicken, dab them with paper towels until dry.

Step 7

Store in airtight containers in a cool, dry place.