Introduction

This easy homemade sandwich deli meat is a flavorful and healthy alternative to store-bought options. Made from tender chicken breasts marinated in honey and savory spices, it’s perfect for sandwiches, salads, or snacks. With a simple prep and roasting method, you can enjoy fresh deli meat anytime.

Thin slices of pale white meat with a rough texture are stacked closely on a wooden board. The edges of the meat are coated with coarse black pepper, which is scattered around the board as well. Behind the main stack, more slices of white meat are loosely piled, showing smooth, soft layers. The overall look is fresh and simple, with a natural wooden background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 skinless, boneless chicken breasts (approximately 1 lb or 450 g total)
1 1/2 tablespoons honey
1 1/2 teaspoons sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
Black pepper (to taste)
Dried herbs (optional)
Spices (optional, as desired)

Instructions

Step 1: In a bowl, combine honey, sea salt, onion powder, and garlic powder. Mix well to create the marinade.
Step 2: Coat the chicken breasts thoroughly with the honey marinade.
Step 3: Place the coated chicken breasts in a zip-top bag. Press out excess air and seal the bag.
Step 4: Refrigerate the chicken for 48 to 72 hours (2-3 days) to marinate properly.
Step 5: After marinating, remove the chicken from the bag and rinse it with cool water.
Step 6: Submerge the rinsed chicken in a dish of cold water, making sure it is fully covered. Soak the chicken for 30 minutes per 24 hours of marinating (for example, 1.5 hours if marinated 3 days).
Step 7: Preheat your oven to 250°F (125°C).
Step 8: Remove the chicken from the soaking water and pat dry with paper towels.
Step 9: Place the chicken on a baking sheet lined with parchment paper.
Step 10: Press black pepper or dried herbs onto the chicken breasts if desired for extra flavor.
Step 11: Bake the chicken for 40–50 minutes, until the internal temperature reaches 165°F (74°C), measured with an instant-read thermometer.
Step 12: Allow the chicken to cool at room temperature for about 30 minutes.
Step 13: Refrigerate the chicken breasts until completely chilled before slicing.
Step 14: Slice the chicken breasts at an angle to your preferred thickness. Store the sliced deli meat in a sealed container in the fridge for up to 1 week.

Tips & Variations

For extra flavor, experiment with different dried herbs such as thyme, rosemary, or oregano when seasoning the chicken before baking.
Use smoked paprika or chili powder in the marinade for a smoky or spicy twist.
If you prefer a sweeter deli meat, increase the honey slightly in the marinade.
Make sure to fully chill the chicken before slicing to get cleaner, thinner slices.

Storage

Store the sliced deli meat in an airtight container in the refrigerator for up to one week. To reheat, warm gently in a pan or microwave until just heated through, though it is delicious served cold on sandwiches or salads.

How to Serve

Thin slices of white meat layered in a slightly curved stack, seasoned with coarse black pepper spread unevenly on top and around the slices, all placed on a light wooden cutting board with a natural grain pattern, with additional loosely arranged slices behind the main stack. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for this recipe?

This method works best with skinless, boneless chicken breasts, but you can try it with turkey breast for a similar result. Other meats may require different cooking times.

Is it safe to marinate chicken for 3 days?

Yes, marinating for 48 to 72 hours in the refrigerator is safe and helps deeply flavor the chicken. Just make sure the chicken is kept refrigerated the entire time and properly cooked before eating.