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
- Soak the chicken fillet in the milk for 3–6 hours.
- Remove and pat dry.
- Mix the marinade ingredients and coat the breast thoroughly.
- Tie tightly with string or a forming net.
- Marinate 30 minutes.
- Wrap in foil and bake at 200°C (400°F) for 30–40 minutes.
- 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.