Why does my pastrami turn out dry?

You likely overbaked it or opened the oven door too early. Strictly follow the 12-minute bake time and keep the oven closed for 4 hours after turning it off.

Can I use chicken thighs?

Yes, but the baking time may increase slightly (to about 15 minutes), and the fat content will be higher. Thighs turn out even juicier.

Can I cook it in a slow cooker?

You can, but the result will differ. Use the 'Bake' setting at 180°C for 15 minutes, then leave it closed without opening for 1 hour.

Chicken Pastroma

Name: Chicken Pastroma
Total time: 12 min
Yield: 2 порции
Cuisine: International
Ingredients: Chicken fillet — 500 g; Spice — 1 g; Salt — 1 g; Vegetable oil — 10 g

42min

512g

Nutrition per 100g

187

This chicken pastrami is a true culinary gem that will surprise you with its simplicity and flavor. Tender, juicy fillets marinated in aromatic oil with garlic and spices, baked at high temperature, then left to rest in the turned-off oven, becoming incredibly soft and rich. An ideal appetizer for a holiday table or a tasty addition to lunch. Make it — you won't regret it!

LunchMeatAt the TableSnackAppetizers

WHAT YOU WILL NEED

From ingredients

4 products

Base

Marinade

SIMPLE PROCESS

Step by step recipe

The secret to this pastrami lies in the right marinade and long resting time. Mix salt, minced garlic, and vegetable oil, rub the chicken fillet well, and let it sit for 30 minutes. Then bake for 12 minutes at 250°C, turn off the oven, and leave the door closed for 4 hours. During this time, the meat reaches perfect tenderness while staying juicy and flavorful.

Step 1

Marinate the Chicken

Finely chop or press the garlic. Mix with salt, spices, and vegetable oil. Rub the chicken fillet thoroughly on all sides with this mixture. Leave to marinate at room temperature for 30 minutes.

Step 2

Preheat the Oven

Preheat the oven to 250°C. Line a baking sheet with foil (makes cleanup easier).

Step 3

Bake

Place the chicken on the baking sheet and bake in the preheated oven for 12 minutes.

Step 4

Rest

After 12 minutes, turn off the oven and do not open the door for 4 hours. This allows the meat to reach its perfect tenderness.

Step 5

Cool and Slice

Remove the pastrami from the oven, let it cool to room temperature. Slice thinly and serve.

CHEF'S TIP

Choose Fresh Chicken Fillet

Use chilled, skinless, boneless chicken breast. It should be firm and have no off-odors. Frozen meat, once thawed, may be less succulent.

Don't Skimp on Garlic

Garlic adds a bold aroma and zesty flavor. Mince it finely or press it — this releases its essence into the oil and meat.

Exact Baking Time

Preheat the oven to 250°C and bake for exactly 12 minutes. Do not exceed this, or the meat will dry out. After turning off, keep the door closed — this is key to achieving tenderness.

Serve Chilled

Pastrami is delicious both warm and cold. Slice thinly and serve as an appetizer, with bread, or in salads.

SUBSTITUTIONS

Add your taste

With Different Spices Instead of plain spices, use a chicken seasoning blend, paprika, thyme, or rosemary — each gives a unique flavor.
With Olive Oil Replace vegetable oil with olive oil for a more Mediterranean, robust taste.
With Lemon Juice Add 1 tablespoon of lemon juice to the marinade for a subtle tang that enhances the chicken.
With Soy Sauce Instead of salt, use 20 ml of soy sauce — the pastrami gains an umami kick and a beautiful amber hue.

HOW TO STORE

How to Store Chicken Pastrami

Refrigerate in a sealed container for up to 3 days. Slice just before serving to keep the meat moist. Freeze sliced portions in airtight bags for up to 1 month — thaw in the fridge and serve chilled.

GOOD TO KNOW