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Homemade Chicken Pastrami

Juicy, smoky homemade chicken pastrami with no nitrates or preservatives. A simple brine of water, salt, honey, and spices, a smoked paprika rub, and a hot oven. Perfect for salads and sandwiches.
Prep Time15 minutes
Cook Time40 minutes
Brining & resting6 hours 15 minutes
Total Time7 hours 10 minutes
Servings: 6 servings
Author: Shelly

Equipment

  • Large plate
  • Medium-large container or bowl
  • Wire rack
  • Baking tray
  • Tongs
  • Butcher’s twine
  • scissors
  • Cutting board
  • Sharp knife (for slicing thin)

Ingredients

  • 2 lb boneless chicken breasts - or turkey breast (about 900 g)

For the brine

  • 4 cups room-temperature filtered water - 1000 ml
  • 2 tablespoons salt
  • 2 tablespoons honey - or sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard seeds
  • 2 bay leaves

For the rub

  • 2 tablespoons smoked paprika
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil

Instructions

  • In a medium-large container or bowl, mix together the brine ingredients, stirring until the salt and honey are fully dissolved.
  • Place the chicken breasts on a large plate and stack them on top of each other so they form one even chunk. Wrap butcher’s twine around them to hold them tightly together, and tie the ends.
  • Put the chicken into the brine. It should be fully submerged. If it isn’t, turn it every now and then. Cover and refrigerate for at least 6 hours and up to 24 hours. Now you wait.
  • Preheat the oven to 500°F (260°C).
  • Remove the chicken from the fridge, take it out of the brine, and pat it dry with paper towels.
  • Make the rub: mix the smoked paprika and black pepper with the olive oil. Brush it generously all over the chicken.
  • Using tongs, place the chicken on a wire rack set over a baking tray. Roast for 15 minutes, then lower the heat to 340°F (170°C) and cook for another 20–25 minutes, until the thickest part reaches 165°F (74°C) on a meat thermometer and the juices run clear.
  • Let it rest for at least 15 minutes before removing the twine. For thin slices, chill it completely first, then slice with a sharp knife.

Notes

Tips & Notes
  • Brine the night before. The chicken needs at least 6 hours in the fridge, so I brine it in the evening and roast it the next day.
  • Chill before slicing. Warm pastrami is delicious, but for thin, deli-style slices, chill it completely first.
  • Turkey works too. Use the same weight of boneless turkey breast.
  • Serving idea: Arugula, avocado, and pickled onion, as a salad or between two slices of bread.