Step 1

Slice the chicken lengthwise into 1/8" to 1/4" slices, aiming for a consistent thickness. Trim and discard any excess fat and connective tissue.

Step 2

Mix the marinade ingredients together and toss with the chicken in a resealable bag or bowl you can tightly cover. Marinate for at least 8 hours and up to 24 hours.

Step 3

When ready to cook, strain the chicken and discard any excess marinade.

Step 4

Preheat the Traeger to 200ºF before adding the chicken slices directly to the grill grates. Leave enough space between pieces for adequate air flow.

Step 5

Smoke for 2.5 to 3 hours or until the jerky bends without any moisture seeping out or breaking/snapping. It should have a dry and leathery appearance and you should see white fibers when tearing the jerky apart.

Step 6

Add the chicken to the trays/baskets and set the dehydrator function to 160ºF for 3 hours.

Step 7

Switch the trays halfway through cooking and use the same cues as above for telling when the jerky is done. See the notes below for a post-treatment method and food safety best practices.