How to Make Your Own Chicken Sandwich Meat: Healthier and Tastier Than Store-Bought!

Are you tired of spending a fortune on deli meat that’s loaded with salt preservatives and who-knows-what-else? I’ve been there! After getting sticker shock at the grocery store one too many times, I decided to learn how to make chicken sandwich meat at home. Trust me, it’s easier than you think and SO much better for you and your wallet!

In this guide, I’ll share everything you need to know about making delicious homemade chicken sandwich meat that’s perfect for sandwiches wraps or even just snacking straight from the fridge (we’ve all done it!).

Why Make Your Own Chicken Sandwich Meat?

Before diving into the “how” let’s talk about the “why”

• Lower in salt – Commercial deli meats often contain excessive sodium
• No weird preservatives – Skip the nitrates and other chemicals
• Cost-effective – Save money, especially when making in bulk
• Customizable flavors – Season exactly to your taste
• Fresher taste – Nothing beats homemade!

One reader testimonial I found said: “Yessss! This recipe came out wonderful and it had such a lovely flavor. I can enjoy sandwiches again!! We do everything from scratch to avoid any chemicals in our foods. So glad I decided to make this recipe. Definitely a keeper!”

Basic Methods for Making Chicken Sandwich Meat

There are two main approaches to making chicken sandwich meat at home:

Method 1: The Torihamu Method (Japanese-Inspired Deli Meat)

This method involves marinating, curing, and slow-roasting chicken breasts for a result similar to commercial deli meat. It’s perfect if you want thinly sliced meat that’s great for sandwiches.

Method 2: Quick-Cook Method

This approach involves cooking chicken through various methods (baking, grilling, pan-frying) and slicing or shredding it for sandwiches. It’s faster but produces a different texture than traditional deli meat.

Let’s explore both methods in detail!

Method 1: Homemade Deli-Style Chicken Meat (Torihamu Method)

This method takes longer but produces amazing results that closely resemble store-bought deli meat.

Ingredients:

• 2 skinless, boneless chicken breasts (about 1 pound total)
• 1½ tablespoons honey
• 1½ teaspoons sea salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Optional: black pepper, dried herbs, or spices for coating

Equipment Needed:

• Zip-top bag
• Baking sheet with parchment paper
• Meat thermometer
• Sharp knife (a sushi knife works great for thin slicing)

Instructions:

Step 1: Marinating/Curing (2-3 days)

1. Mix honey, salt, onion powder, and garlic powder to form a thick paste.
2. Coat chicken breasts thoroughly with this mixture (using your hands works best).
3. Place in a zip-top bag, press out the air, and seal.
4. Refrigerate for 48-72 hours. This curing process helps preserve and flavor the meat.

Step 2: Desalinating

1. After the curing period, rinse the chicken under cool water.
2. Soak the chicken in cold water (in the refrigerator) for about 30 minutes for every 24 hours it was marinated. For example, if you marinated for 72 hours, soak for 1.5 hours.
3. This step removes excess salt while balancing flavors.

Step 3: Roasting

1. Preheat oven to 250°F (125°C).
2. Dry the chicken thoroughly with paper towels.
3. At this point, you can press black pepper, herbs, or spices into the chicken if desired.
4. Place on a parchment-lined baking sheet.
5. Bake for 40-50 minutes until internal temperature reaches 165°F (74°C).
6. Let cool at room temperature for about 30 minutes.

Step 4: Chilling and Slicing

1. Refrigerate until completely chilled (several hours or overnight).
2. Using a very sharp knife, slice the chicken as thinly as possible at an angle.
3. Store in a sealed container in the refrigerator for up to one week.

Tips for Success:

• The marinade will be thick and paste-like – that’s normal!
• The low and slow roasting is crucial – don’t rush it by increasing the temperature.
• For thinly sliced meat, make sure the chicken is completely chilled before slicing.
• A super sharp knife is essential – some folks swear by sushi knives for this task.

One reader shared: “Use this for all my chicken or turkey lunch meats. Season to taste. Excellent. Make several pounds at a time. Portion it out, vacuum pack and freeze. Pull out my packs to make sandwiches for work. My go-to recipe.”

Method 2: Quick-Cook Chicken Sandwich Meat

If you don’t have time for the multi-day process above, here’s a faster approach:

Choosing Your Chicken Cut:

• Chicken Breast: Lean and mild-flavored, but can dry out easily
• Chicken Thigh: More flavorful and forgiving thanks to higher fat content
• Ground Chicken: Can be formed into patties for a different texture

Flavoring Methods:

Marinades (30 minutes to 4 hours):

Combine an acid (vinegar, lemon juice), oil, and seasonings to tenderize and flavor the chicken. Good ingredients include:

• Soy sauce
• Garlic
• Ginger
• Honey
• Hot sauce

Brines (2-24 hours):

Soaking the chicken in saltwater solution with sugar and herbs draws moisture into the meat.

Dry Rubs (applied right before cooking):

A blend of spices applied directly to the chicken creates a flavorful crust.

Cooking Methods:

Pan-Frying:

1. Heat oil in a heavy-bottomed skillet.
2. Cook chicken over medium-high heat until golden and cooked through.
3. Let rest before slicing.

Baking:

1. Preheat oven to 375°F (190°C).
2. Season chicken as desired.
3. Bake until internal temperature reaches 165°F (74°C), about 20-25 minutes for breasts.
4. Rest before slicing or shredding.

Grilling:

1. Preheat grill to medium-high heat.
2. Grill chicken until cooked through, about 5-7 minutes per side.
3. Rest before slicing.

Air-Frying:

1. Preheat air fryer to 375°F (190°C).
2. Arrange chicken in a single layer.
3. Cook for about 10-12 minutes, flipping halfway.
4. Rest before slicing.

Preventing Dry Chicken:

• Brine before cooking
• Pound chicken to even thickness
• Use a meat thermometer to avoid overcooking
• Let rest before slicing

Storage and Serving

Storage:

• Refrigerate in an airtight container for 3-4 days.
• Freeze for longer storage (up to 3 months).
• If freezing, slice first and separate layers with parchment paper.

Building the Perfect Sandwich:

• Bread options: Brioche buns, sourdough, ciabatta, or gluten-free bread
• Toppings: Lettuce, tomato, onion, pickles, avocado
• Sauces: Mayo, mustard, BBQ sauce, aioli
• Cheese: Cheddar, provolone, pepper jack

FAQ About Homemade Chicken Sandwich Meat

Is it safe to marinate raw chicken for 2-3 days?

Yes, as long as the chicken is within its use-by date and kept refrigerated. The salt in the marinade helps preserve the meat slightly longer.

Can I freeze this homemade deli meat?

Absolutely! Slice it first, then freeze in portions. Defrost in the refrigerator when ready to use.

What if I don’t have a fancy knife for thin slicing?

Any sharp knife will work, but take your time and slice slowly. Some people find partially freezing the cooked chicken (about 20 minutes) makes it easier to slice thinly.

Can I use other meats with these methods?

Yes! The Torihamu method works well with turkey breast too. Just adjust cooking times as needed for larger pieces.

How do I know when my chicken is done cooking?

Always use a meat thermometer to ensure chicken reaches 165°F (74°C) internally.

Can I skip the soaking step in the Torihamu method?

The soaking helps remove excess salt. If you skip it, reduce the salt in your marinade, or your meat might be too salty.

What alternatives can I use instead of honey?

Some people have successfully used maple syrup or a small amount of natural sweetener like stevia/xylitol blend.

My Experience

I’ve been making my own chicken sandwich meat for about two years now, and I’ll never go back to store-bought! At first, I was intimidated by the multi-day process, but honestly, most of that time is just waiting – the actual hands-on work is minimal.

My family loves when I make a black pepper-crusted version, and I often make two different flavors in one batch. I’ve also started experimenting with herbs like rosemary and thyme mixed into the curing paste.

One time I forgot to do the soaking step and whew – that was some salty chicken! Don’t skip that part!

Final Thoughts

Making your own chicken sandwich meat might seem like a lot of work at first glance, but most of the process is passive waiting time. The rewards are absolutely worth it – healthier, tastier sandwiches that cost less than store-bought options.

Happy sandwich making!