Intoxicated Chicken Jerky Recipe

butlers smokehouse dr pepper beef jerky Intoxicated Chicken Jerky Recipe


  • 1 lb. chicken (or any meat type)
  • 1/4 c. beer
  • 1/4 c. teriyaki
  • 1/4 c. tequila
  • 1/4 c. soy
  • 1/2 c. wine
  • 1 Tb. smoke flavoring
  • Salt and pepper
  • Hot sauce


  1. Cut your jerky strips and let meat soak in marinade overnight, covered in the fridge, or to your preference.
  2. Remove and either rinse and pat dry or go straight to your dehydrator.
  3. Dry at lowest temp. anywhere from 12 hours to an entire day or to your preference. Enjoy!

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3 Responses »

  1. by ImNotaRobot

    This recipe kicks ass! I love chicken and turkey jerky so much better than beef. It tastes good and this recipe is easy to make. I like my jerky less salty than others…so i tweak the recipe a bit. But its always a hit. Thanks!

  2. by Drew

    This is a great, easy, delicious marinade! However, be careful if using ground meat and a meat gun. I used the standard jerky tip and it ended up drying too thin. The next batch I used the round tip (designed for meat sticks) and it worked much better. I used extra lean ground turkey and the Nesco FD-80 when I did it.

  3. by Randy

    This is a *really* super recipe! I used it to make beef jerky and it was incredible. The only thing I’ll do different next time is to crank a little more hot sauce into than I did with the last batch. The tequilla playing off the hot sauce gives a great tang to the flavor. I used pieces of the jerkey to flavor pots of beans that I made. Worked very well. Family wants me to make more.

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