Prep Time:
15 mins
Cook Time:
4 hrs
Additional Time:
1 hr
Total Time:
5 hrs 15 mins
Servings:
24
Ingredients
Directions
Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.
Whisk soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and cayenne together in a bowl and pour into a resealable plastic bag. Add chicken strips, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or overnight.
When ready to cook, preheat the oven to 180 degrees F (80 degrees C). Spray a wire rack with cooking spray; place the rack onto a rimmed baking sheet.
Remove chicken from marinade and shake off excess. Place chicken on the prepared rack as close together as possible without touching. Discard remaining marinade.
Bake in the preheated oven, flipping halfway through, until chicken is uniformly dark orange in color and dry inside when cut in half, 4 to 5 hours.
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.
Nutrition Facts (per serving)
| 40 | Calories |
| 0g | Fat |
| 2g | Carbs |
| 7g | Protein |
