Homemade Chicken Pastrami

This recipe was automatically translated from Romanian. View original here
Homemade Chicken Pastrami

Today I propose a super recipe - those who do not buy sausages, you will surely appreciate it. So far, I haven't been able to prepare a homemade steak or pastrami that I can cut thin, with a tender texture and all this prepared naturally.

I discovered this recipe and I really did not expect such a perfect result - the pastrami is cut well and hot and cold, you can serve it as a main food or as an appetizer instead of unhealthy sausages.

Now I made the recipe with chicken breast, I understood that it is possible with turkey breast, pork loin - I'm going to test these options, I'll keep you posted on what comes out. This version with chicken breast I recommend with great confidence - it is easy to prepare, you just have to be patient to soak the meat in time.


Chicken breast
2 pieces
2 tbsp
Laurel leaves
2 pieces
2 tbsp
3 cups
Whole allspice
1 tsp
if you do not have allspice put whole black pepper
2 tbsp
Olive oil
2 tbsp
Soy sauce
1 tbsp
1 tbsp
1 tsp
ground black pepper

Step by step


The meat will be soaked in 2 steps - now we make the first marinade:

- Put the sugar, salt, bay leaf and allspice in a bowl.


Add water, mix well until the salt and sugar dissolve.


Wash the chicken breast well - put it in a saucepan or box with a lid. Pour the marinade, make sure it completely covers the meat, put the lid on and leave it in the fridge for 24 hours.


After this time, remove the meat from the marinade, wash it well and dry it with a towel.


Now prepare the second marinade / glaze - mix in a bowl the honey, soy sauce, oil, pepper and paprika.


Grease the chicken breast well with the above mixture and leave for at least 5 hours - best to be in the fridge for another 24 hours.


After this time, tie each chicken breast with cotton thread - don't feel sorry for it, wrap it well along its entire length.


Place the breast on an aluminum foil in the pan - and bake at about 180 degrees for 60-70 minutes.


After about 30 minutes, take the tray out of the oven and with a brush grease the meat well with the juice it leaves. Put back in the oven until nicely browned.


After this time, take the meat out of the oven and let it cool a little - at least 10 minutes.


Then remove the splints and cut it as you like.


Here I served it hot with vegetables in the pan.


Here as an appetizer.

I am sure that you will become a fan of this recipe after the first try, I recommend you to try it.

Good appetite!

Quantity: 4 pieces (4 halves of chicken breast)
Prep time: 60 min
Difficulty: intermediate
Ready in: 30 min
Publish date:

Receive new recipes on email


No comments yet. Be the first to post one!