Easy Homemade Deli Style Chicken Sandwich Meat Recipe
This Easy Homemade Sandwich Deli Meat recipe transforms simple chicken breasts into flavorful, tender deli-style meat perfect for sandwiches. The chicken is marinated in a honey and spice mixture, soaked to reduce saltiness, and then slowly roasted at a low temperature to achieve the perfect balance of moisture and texture. It’s an excellent homemade alternative to store-bought deli meats, offering control over ingredients and seasoning.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Total Time: 49 hours (including marinating and soaking time)
- Yield: Approximately 8-10 sandwich servings 1x
- Category: Sandwich Meat
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken and Marinade
- 2 skinless, boneless chicken breasts (approximately 1 lb or 450 g total)
- 1 1/2 tablespoons honey
- 1 1/2 teaspoons sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Black pepper, to taste
- Dried herbs (such as thyme or rosemary), optional
- Additional spices as desired
Instructions
- Marinating: Combine honey, sea salt, onion powder, and garlic powder in a bowl and mix well. Coat the chicken breasts thoroughly with this honey marinade, ensuring even coverage for optimal flavor infusion. Place the marinated chicken breasts in a zip-top bag, press out the air, and seal tightly. Refrigerate for 48 to 72 hours to allow the flavors to penetrate and the meat to tenderize.
- Preparing the Chicken: After marinating, remove the chicken from the bag and rinse gently under cool water to remove excess marinade. Then, submerge the chicken breasts in a dish of cold water; soak the chicken for 30 minutes for every 24 hours of marinating to reduce saltiness and balance flavors.
- Roasting: Preheat your oven to 250°F (125°C). Remove the chicken breasts from the soaking water and pat dry thoroughly with paper towels to ensure a good roast. Place the chicken on a parchment-lined baking sheet. Optionally, press black pepper or dried herbs into the chicken breasts for added flavor. Bake the chicken for 40 to 50 minutes or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C), indicating the chicken is safely cooked through.
- Cooling and Slicing: Once cooked, allow the chicken to cool at room temperature for about 30 minutes. Then, refrigerate the chicken breasts until completely chilled to firm up the meat, making it easier to slice. Slice the chicken against the grain at an angle to your preferred thickness. Store the sliced deli meat in a sealed container in the refrigerator for up to several days.
Notes
- Marinating for 2-3 days helps tenderize the chicken and infuse deep flavor.
- Soaking chicken after marination reduces excessive saltiness, making the meat more balanced and palatable.
- Low-temperature roasting ensures juicy and tender meat while fully cooking it safely.
- Chilling the chicken before slicing makes it easier to cut uniform deli-style slices.
- Store the deli meat in an airtight container and consume within 3-4 days for the best quality and safety.
Keywords: homemade sandwich meat, chicken deli meat, roasted chicken breast, low fat deli meat, easy sandwich meat recipe, honey marinated chicken
