Are you tired of store-bought deli meat that’s loaded with salt preservatives and costs way too much? I’ve been there too! Making your own chicken sandwich meat at home is actually super easy, healthier, and way more affordable. Plus, you get to control exactly what goes into it!
I’ve been making my own deli-style chicken for sandwiches for years now, and I’m excited to share my favorite methods with you. Whether you’re looking for a healthier alternative to processed meats or just want to save some cash, this guide will walk you through everything you need to know.
Why Make Your Own Chicken Sandwich Meat?
Before we dive into the recipes. let me tell you why making your own chicken sandwich meat is totally worth it
- Lower in salt – Store-bought deli meats often contain excessive amounts of sodium
- No weird preservatives – You control exactly what goes into your meat
- More affordable – Save money by making it yourself
- Fresher taste – Nothing beats the flavor of freshly made meat
- Customizable flavors – Season it exactly how you like it!
The “Torihamu” Method (Japanese-Style Chicken Ham)
One of the most popular methods for making homemade chicken sandwich meat is the Torihamu method. This technique involves marinating chicken breasts for at least 24 hours in a mixture of salt, honey, and seasonings.
Ingredients:
- 2 skinless, boneless chicken breasts (about 1 lb or 450g)
- 1½ tablespoons honey
- 1½ teaspoons sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Optional coatings: black pepper, dried herbs, spices
Equipment Needed:
- Zip-top bag
- Parchment-lined baking sheet
- Instant-read thermometer
- Sharp knife (a sushi knife works great for thin slicing)
Instructions:
-
Marinate the chicken
- Combine honey, sea salt, onion powder, and garlic powder in a small bowl and mix well.
- Coat chicken breasts thoroughly in this honey mixture (using your hands works best).
- Place chicken in a zip-top bag, press out the air, and seal.
- Refrigerate for 48-72 hours (2-3 days).
-
Desalinate the chicken:
- Remove chicken from the marinade and rinse with cool water.
- Place chicken in a dish of cold water and soak 30 minutes for every 24 hours it was marinated.
- (For example, if you marinated for 72 hours, soak for 1.5 hours)
- Keep the chicken submerged in the refrigerator during this soaking step.
-
Roast the chicken:
- Preheat oven to 250°F (125°C).
- Remove chicken from soaking water and dry well with paper towels.
- Place on a parchment-lined baking sheet.
- Press black pepper or dried herbs into the chicken breast if desired.
- Bake for 40-50 minutes, until internal temperature reaches 165°F (74°C).
-
Cool and slice:
- Let cool at room temperature for about 30 minutes.
- Place in refrigerator until completely chilled.
- Slice chicken as thinly as possible at an angle.
- Store in a sealed container in the fridge for up to 1 week.
Quick Pan-Fried Chicken Sandwich Meat
If you don’t have 2-3 days to marinate your chicken, here’s a quicker method that still produces delicious results:
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions:
- Pound chicken breasts to an even thickness using a meat mallet or rolling pin.
- In a small bowl, whisk together olive oil, garlic, and paprika.
- Brush the mixture on both sides of the chicken.
- Heat a skillet over medium-high heat.
- Cook chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165°F.
- Let cool completely before slicing thinly for sandwiches.
- Season with salt and pepper to taste.
Spicy Chicken Sandwich Meat Variation
If you like a bit of heat, try this spicy variation:
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1 teaspoon hot sauce
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions:
Follow the same cooking method as the quick pan-fried recipe above, but use the spicy marinade ingredients instead.
Tips for Perfect Homemade Chicken Sandwich Meat
After making homemade chicken sandwich meat for years, I’ve picked up some helpful tips:
Slicing Tips
- Chill completely – Always chill the chicken completely before slicing for the best results.
- Use a very sharp knife – A sushi knife or other thin blade works great for getting those deli-thin slices.
- Slice at an angle – This gives you wider pieces that are perfect for sandwiches.
- Take your time – Going slow gives you better control and thinner slices.
Storage Tips
- Store in an airtight container in the refrigerator for up to 1 week.
- You can also freeze sliced chicken! Portion it out, vacuum pack if possible, and freeze for up to 3 months.
- Thaw frozen chicken sandwich meat in the refrigerator before using.
Flavor Variations
Don’t be afraid to experiment with different seasonings! Here are some ideas:
- Italian: Add Italian seasoning to the marinade.
- Herb-crusted: Press fresh or dried herbs into the chicken before roasting.
- Pepper-crusted: Cover the exterior with cracked black pepper.
- BBQ style: Brush with BBQ sauce before cooking.
Frequently Asked Questions
Is it safe to marinate chicken for 2-3 days in the refrigerator?
Yes, it’s safe as long as the chicken is within its expiration date and kept properly refrigerated. The salt in the marinade helps preserve the meat.
What if I don’t have honey? Can I substitute it?
Yes! Some readers have successfully used mayonnaise, mustard, or even natural sweeteners like stevia or xylitol as substitutes for honey.
Do I have to soak the chicken after marinating?
The soaking step helps remove excess salt and balance the flavors. If you skip this step, your chicken might be too salty.
How can I make this recipe lower in sodium?
You can reduce the amount of salt in the recipe, or some readers have had success replacing some of the table salt with calcium chloride (which has similar functional properties but doesn’t contain sodium).
Making Your Chicken Sandwich
Now that you’ve got your homemade chicken sandwich meat, it’s time to make an amazing sandwich! Here are some ideas:
- Choose your bread (homemade bread is even better!)
- Add your thinly sliced chicken
- Top with fresh lettuce, tomato, and cheese
- Add mayo, mustard, or your favorite condiment
- Enjoy!
Final Thoughts
Making your own chicken sandwich meat at home is one of those kitchen skills that seems complicated but is actually super simple. The first time I tried it, I was amazed at how much better it tasted than store-bought, and my family loves it too!
Not only is homemade chicken sandwich meat healthier and more affordable, but you can also customize it to your exact taste preferences. Give it a try this weekend – I promise you’ll be hooked!
Dry Rub or Wet Brine – What’s Best for Chicken?
It’s no secret that chicken, particularly breast meat, tends to dry out easily in the smoker. The reason is pretty straightforward – the low-and-slow cooking method evaporates moisture from the meat as it cooks, resulting in dry chicken. The secret for getting tender, juicy chicken in the smoker is to use a wet brine.
Smoking the Chicken Breast
No matter what type of smoker you are using, you’ll want the temperature stable at 225-degrees when you are smoking the chicken. When we use the Traeger, we just set it at 225 and leave it. When we use the Big Green Egg or an offset charcoal smoker, we bring the temperature up to about 250-degrees before putting the chicken in, then stabilize the temperature at 225 when it starts to come back up. Starting a little over the target helps to keep the smoker’s internal temperature from going too far down.