How do I make my own chicken deli meat?

Making your own chicken lunch meat recipe is a simple four-step process. First, you brine boneless, skinless chicken breasts in a saltwater solution to make them juicy. Second, you pat them dry and coat them in your favorite seasonings. Third, you cook them by either baking or poaching until they reach an internal temperature of 165°F (74°C). Finally, and most importantly, you chill the cooked chicken completely in the refrigerator before slicing it thinly.

Is chicken lunch meat unhealthy?

It depends on the source. Many store-bought chicken lunch meats can be unhealthy because they are highly processed and contain large amounts of sodium, chemical preservatives, and nitrates. However, when you make it at home using this chicken lunch meat recipe , it is incredibly healthy. You are using a lean protein and controlling every ingredient, which means no preservatives and a lot less salt.

What is the unhealthiest deli meat?

Generally, the most processed deli meats are considered the least healthy options. Meats like bologna, salami, pastrami, and hot dogs often contain the highest levels of sodium, saturated fat, and nitrates. While fine as an occasional treat, they are typically not recommended for regular consumption.

What can I make with lunch meat besides sandwiches?

This homemade chicken lunch meat recipe is incredibly versatile! You can dice it and add it to a fresh chef's salad, use slices as a wrap for cheese and veggies for a low-carb snack, chop it up and toss it with pasta or a grain bowl for a quick protein boost, or serve it on a platter with fruit and crackers for a healthy snack board.

Juicy Homemade Chicken Lunch Meat Recipe You’ll Love

Ingredients

Scale

2 large boneless, skinless chicken breasts (about 1.5 lbs total)
4 cups warm water
1/4 cup kosher salt (for brine)
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp salt (for rub)

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Instructions

In a medium bowl, dissolve the 1/4 cup of kosher salt in 4 cups of warm water to create the brine. Add the chicken breasts, ensuring they are fully submerged. Let them soak for 30 minutes. This step is key for juicy chicken!
Preheat your oven to 400°F (200°C). Remove the chicken from the brine, rinse it under cool water, and pat it completely dry with paper towels.
Drizzle the chicken with olive oil. In a small bowl, mix the smoked paprika, garlic powder, onion powder, black pepper, and 1/2 tsp of salt. Rub this seasoning blend evenly over all sides of the chicken breasts.
Place the seasoned chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
Remove the chicken from the oven and let it cool to room temperature. For best results, wrap the chicken and chill it in the refrigerator for at least 2 hours before slicing. This makes it firm and easy to slice thinly.
Using a long, sharp knife, slice the chicken as thinly as you like. Store in an airtight container in the refrigerator for up to 5 days.

Notes

Why Chilling is a Must: Don’t skip the chilling step! Trying to slice warm chicken will result in a shredded texture. A fully chilled chicken breast will give you those perfect, clean deli-style slices.

Flavor Variations: Feel free to add other spices to your rub! A pinch of cayenne for heat or some dried thyme for an herby flavor works wonderfully.

Storage: To keep your lunch meat extra fresh, place a folded paper towel in the bottom of your airtight storage container to absorb any excess moisture.

Author: flavorfoodies
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Lunch, Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 4 oz
Calories: 185
Sugar: 0g
Sodium: 450mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 1g
Fiber: 0g
Protein: 35g
Cholesterol: 105mg