Homemade Spiced Chicken Deli Roll
Homemade Spiced Chicken Deli Roll
Ingredients
For the Chicken Roll
- 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 2 tablespoons cornstarch
For the Exterior Coating
- 2 tablespoons paprika, or mild chili powder
- 1 tablespoon dried thyme, or dried oregano
Instructions
- 1
Place the cubed chicken breast into a food processor. Process until a very smooth, fine paste or mince is formed, scraping down the sides as needed. This may take 2-3 minutes.
⏱️ 5 min
- 2
Add the salt, black pepper, garlic powder, and cornstarch to the chicken paste in the food processor. Process again until all ingredients are thoroughly combined and the paste achieves a creamy, uniform consistency.
⏱️ 3 min
- 3
Lay a large piece of plastic wrap (at least 18 inches long) flat on a clean work surface. In the center of the plastic wrap, sprinkle the paprika (or chili powder) and dried thyme (or oregano) generously, creating a bed of spices approximately 10-12 inches long and 4 inches wide.
⏱️ 2 min
- 4
Carefully transfer the chicken paste from the food processor onto the bed of spices on the plastic wrap. Using a spatula or your hands (lightly moistened to prevent sticking), gently shape the chicken paste into a log about 10-12 inches long and 2 1/2 to 3 inches in diameter, ensuring it is evenly coated with the exterior spices.
⏱️ 5 min
- 5
Tightly roll the plastic wrap around the chicken log, twisting the ends securely to form a compact, cylindrical shape. Ensure there are no air pockets. For extra security, you can wrap it in a second layer of plastic wrap.
⏱️ 3 min
- 6
Prepare a steamer basket or a large pot with a steamer insert. Fill the pot with about 1-2 inches of water, ensuring the water level is below the bottom of the steamer basket. Bring the water to a rolling boil.
⏱️ 5 min
- 7
Carefully place the wrapped chicken log into the steamer basket. Cover the pot tightly with a lid. Reduce the heat to medium-low and steam for 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
⏱️ 30 min
- 8
Once cooked, carefully remove the chicken log from the steamer. Let it cool slightly at room temperature for 10-15 minutes before unwrapping. Once unwrapped, allow it to cool completely before slicing. For best results, chill the deli roll in the refrigerator for at least 2 hours (or overnight) before slicing, as this will make it much easier to get clean, thin slices.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Spiced Chicken Deli Roll
Ingredients
For the Chicken Roll
- 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 2 tablespoons cornstarch
For the Exterior Coating
- 2 tablespoons paprika, or mild chili powder
- 1 tablespoon dried thyme, or dried oregano
Instructions
- 1
Place the cubed chicken breast into a food processor. Process until a very smooth, fine paste or mince is formed, scraping down the sides as needed. This may take 2-3 minutes.
⏱️ 5 min - 2
Add the salt, black pepper, garlic powder, and cornstarch to the chicken paste in the food processor. Process again until all ingredients are thoroughly combined and the paste achieves a creamy, uniform consistency.
⏱️ 3 min - 3
Lay a large piece of plastic wrap (at least 18 inches long) flat on a clean work surface. In the center of the plastic wrap, sprinkle the paprika (or chili powder) and dried thyme (or oregano) generously, creating a bed of spices approximately 10-12 inches long and 4 inches wide.
⏱️ 2 min - 4
Carefully transfer the chicken paste from the food processor onto the bed of spices on the plastic wrap. Using a spatula or your hands (lightly moistened to prevent sticking), gently shape the chicken paste into a log about 10-12 inches long and 2 1/2 to 3 inches in diameter, ensuring it is evenly coated with the exterior spices.
⏱️ 5 min - 5
Tightly roll the plastic wrap around the chicken log, twisting the ends securely to form a compact, cylindrical shape. Ensure there are no air pockets. For extra security, you can wrap it in a second layer of plastic wrap.
⏱️ 3 min - 6
Prepare a steamer basket or a large pot with a steamer insert. Fill the pot with about 1-2 inches of water, ensuring the water level is below the bottom of the steamer basket. Bring the water to a rolling boil.
⏱️ 5 min - 7
Carefully place the wrapped chicken log into the steamer basket. Cover the pot tightly with a lid. Reduce the heat to medium-low and steam for 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
⏱️ 30 min - 8
Once cooked, carefully remove the chicken log from the steamer. Let it cool slightly at room temperature for 10-15 minutes before unwrapping. Once unwrapped, allow it to cool completely before slicing. For best results, chill the deli roll in the refrigerator for at least 2 hours (or overnight) before slicing, as this will make it much easier to get clean, thin slices.
⏱️ 2 min