This homemade chicken pastrami is juicy, fragrant and far better than anything from the deli — rubbed with paprika, garlic and soy sauce, then slow-cooled in the oven until perfectly tender. Slice it thin for sandwiches, salads or a protein-packed snack. If you love baked chicken breast, try our Kefir-Marinated Chicken Breast with Sesame or our Juicy Baked Chicken Breast with Cheese and Tomato too. For safe roasting of chicken, the U.S. Department of Agriculture has clear, practical guidance.
Ingredients
- 6 chicken breasts
- 2 tsp salt
- 1 tsp paprika
- 1 tsp black pepper
- 20 g soy sauce
- 15 g vegetable oil
- 10 g garlic, minced
Instructions
- Rub the chicken breasts all over with the salt, paprika, pepper, soy sauce, oil, and garlic.
- Arrange on a baking tray.
- Roast at 230°C (450°F) with convection for 30 minutes.
- Turn off the oven and leave the breasts inside until completely cool, 3-4 hours. Slice thinly.
Tips
- Do not skip the slow cooling in the oven — it keeps the pastrami juicy and makes it easier to slice thinly.
- Rub the spices in well and let the chicken rest a few minutes before roasting; Serious Eats has great guidance on roasting chicken.
- Store sliced pastrami in the fridge for up to 4 days — it is perfect for quick sandwiches and meal prep.
Nutrition
Per 100 g: 115 kcal | Protein 18 g | Fat 4 g | Carbs 3 g