Grape-Glazed Chicken Jerky

Grape-Glazed Chicken Jerky

Ingredients:
Purple Grape Syrup:
1 (12-ounce) can purple grape juice concentrate

Marinade:
1/4 cup purple grape syrup
2 tablespoons rice or white vinegar
2 tablespoons tamari or soy sauce
2 tablespoons white wine Worcestershire sauce
1/4 cup chopped currants
2 teaspoons onion powder
2 teaspoons crushed red pepper
4 (1-gram) packets sugar substitute
1 teaspoon garlic powder

Chicken:
6 boneless, skinless chicken breasts (2 to 3 ounces each)

Directions:
1. For the syrup, boil the grape juice concentrate in a 10-inch nonstick skillet over high heat 5 minutes. Reduce to medium and cook until reduced to 1 cup, about 10 minutes more, scraping the bottom occasionally with a wooden spoon. Cool, cover and refrigerate.
2. Mix the marinade ingredients into a paste.
3. Cover the chicken with parchment and gently pound to about 1/4 inch thick.
4. Rub the marinade evenly on both sides of the chicken. Cover and refrigerate overnight.
5. Drain and arrange on dehydrator trays. Dehydrate until cooked and dried, 20-22 hours, turning 3 or 4 times.