TACOS TO GO (CHICKEN JERKY)

Makes about 1 pound (454 g) of jerky When you don’t eat tortillas, you have to get pretty inventive with how you choose to eat tacos. Since we love beef jerky so much, we decided it’d be fun to have a version for tacos on the go. The dehydrator makes the tomatoes sweet, just like the sundried tomatoes you can buy in the store. And the fun flavors work really well with a different kind of meat—chicken jerky! INGREDIENTS • 4 chicken thighs • 2 bell peppers • 2 poblano peppers • 2 tomatoes • ¼ C water • 1 Tbsp (15 ml) olive oil • 2 tsp (10 ml) chili powder • 1 tsp (5 ml) salt • 1 tsp (5 ml) cumin • 1 tsp (5 ml) lime juice • 1 tsp (5 ml) cilantro, chopped finely • ¼ tsp pepper INSTRUCTIONS AND HOW KIDS CAN HELP 1. Debone and slice chicken into 1/8-inch-thick slices. 2. Slice peppers in to ¼-inch-wide slices. 3. Remove tomato core and slice into ¼-inch-thick slices. 4. Mix remaining ingredients in a bowl with a fork. 5. Microwave marinade for 30 seconds or warm on the stovetop to activate spices. 6. Mix chicken, tomatoes, and peppers with marinade and refrigerate for at least 6 hours. 7. Dehydrate meat and vegetable mixture for 4–8 hours at medium-high or bake on baking sheet for 12 hours at 170 degrees (time will vary depending on humidity and the fat content of the meat). 8. Remove jerky and cool in an open container to allow drying to continue. Once cooled, seal container and store in refrigerator or freezer. Jerky can be kept at room temperature, but should be stored long term in cooler temperatures, as there are no preservatives or chemicals to prevent molding.

More Recipes You'll Love

• HONEY BARBECUE GROUND JERKY
• SWEET POTATO CHIPS
• Sweet Potato Bars

Tacos to Go is chicken jerky with the whole taco marinated in: thin-sliced chicken thighs, bell and poblano peppers, and tomatoes cured in a chili-cumin-lime mix, then dried until chewy, sweet, and portable. The dehydrated tomatoes come out tasting like sundried tomatoes from the store, and a pound of jerky rides along in lunchboxes, backpacks, and glove compartments.

Pro Tips

• Slice the chicken thighs a thin eighth of an inch — thickness controls drying time, and thick slices stay damp in the middle long after the edges are done.
• Warm the marinade for 30 seconds in the microwave or on the stovetop before mixing it in; heat wakes up the chili powder and cumin so the marinade actually tastes like tacos.
• Give the meat and vegetables at least six hours in the fridge to marinate — this recipe's flavor is built entirely during that soak.
• Dry 4–8 hours in a dehydrator at medium-high, or bake at 170°F for about 12 hours; humidity and the fat content of your thighs move the time, so judge by texture, not the clock.
• Cool the jerky in an open container before sealing so drying continues, then refrigerate or freeze the sealed batch — with no preservatives, cool storage is what keeps it from molding.

Frequently Asked Questions

Do I need a dehydrator to make chicken jerky?

No — a 170°F oven on a baking sheet does the same job in about 12 hours. A dehydrator at medium-high finishes in 4–8 hours and is worth it if you make jerky often.

How should taco jerky be stored?

Cool it in an open container first, then seal and keep it in the refrigerator or freezer for the long term. It can sit at room temperature briefly, but without preservatives it will eventually mold left out.

Can I use chicken breasts instead of thighs?

Thighs are the better choice — their extra fat keeps the jerky chewy-tender, and the recipe's drying time assumes them. Breasts work but dry out faster, so check early.

Why add tomatoes and peppers to jerky?

Dried tomatoes concentrate into something like sundried tomatoes, and the peppers chew into tangy taco-filling bits — the whole taco flavor in one strip, no tortilla required.

Recipe Card