Milk-Brined Chicken Pastrami

This milk-brined chicken pastrami is juicy, thinly sliced and full of smoky-sweet flavor from honey, paprika and grain mustard. It keeps beautifully in the fridge, so it is a natural partner for our Homemade Chicken Pastrami and our Homemade Chicken Ham in a weekly meal prep rotation. For more on cooking chicken safely, see the USDA.

Ingredients

• 400–500 g chicken fillet
• 500 ml milk
• 2 tsp honey
• 2 tsp sweet paprika
• 1/2 tsp turmeric
• 2 tsp grain mustard
• 1/2 tsp dried garlic
• 2 tbsp soy sauce
• 1 tsp salt

Instructions

1. Soak the chicken fillet in the milk for 3–6 hours.
2. Remove and pat dry.
3. Mix the marinade ingredients and coat the breast thoroughly.
4. Tie tightly with string or a forming net.
5. Marinate 30 minutes.
6. Wrap in foil and bake at 200°C (400°F) for 30–40 minutes.
7. Cool, then slice thinly. Keeps well in the fridge for days.

Tips

• Tie the breast tightly so it keeps a neat, even shape for thin slicing.
• Let it cool completely before slicing — warm pastrami tears instead of cutting cleanly.
• Store sliced pastrami in an airtight container in the fridge; it keeps well for days.

Nutrition

Nutrition (per 100 g): 115 kcal, protein 17.5 g, fat 4.2 g, carbs 2.7 g.