Aldi Park Street Deli Prepared Meats, Ranked

Aldi is all about low costs, but it has convenience nailed down as well. The German grocer is a known purveyor of quick and easy snacks and meals, and it often offers them up to customers as soon as they walk through the door. I'd be lying if I said I hadn't indulged in its take-and-bake pizzas, fresh salads, and dinner kits like the Korean BBQ-Style Beef Udon. This section also includes its Park Street Deli fully cooked, preprepared meats.

From stuffed chicken to pork carnitas to beef brisket, this section covers a wide range of cuisines and taste preferences. Plus, their brief microwave cook times and reasonable costs make them that much more tempting to customers. Honestly, they sound too good to be true, which is why I wanted to try and rank them from worst to best based on their quality, tenderness, supporting ingredients, and all-around flavor. Above all, I wanted to see if any of them could offer the dream weeknight dinner trifecta: affordable, easy to make, and tasty.

Most of the Park Street Deli meat-based entrees can be cooked right in their vacuum-sealed pouches before being dumped into the accompanying tray. The process is quick and easy, just how I like it. The stuffed chicken, however, requires a bit more TLC. You have to cut the breast into 1-inch slices and cover the entire thing with a damp paper towel before microwaving it — all that effort just for it to turn out nothing like the picture on the cardboard sleeve. Instead of stuffed chicken, it turns into a plateful of sliced gray-ish-pink poultry topped with a juicy, greenish slop. Let's just call it what it is: unappetizing.

Unfortunately, the taste isn't much better. The chicken is supposed to be dressed in a blend of fire-roasted garlic, paprika, turmeric, and other spices, yet in most bites, it comes off bland and dry. To make matters worse, the broccoli stuffing wasn't as good as I had hoped. I anticipated rich notes just like the ones found in a bowlful of cozy broccoli cheddar soup, but they were nowhere to be found. Just like its color, the taste of broccoli was muted, and the cheddar cheese (supplemented by both mozzarella and Parmesan) didn't stand out. The flavor was more like a watered-down Alfredo sauce — the final straw that cemented this dish as my least favorite.

It may be stuffed with a different veggie, but it's still more of the same. After the whole kit and caboodle of slicing it and ensuring it didn't go into the microwave without its paper towel sheath, the artichoke-stuffed chicken was just as disappointing as the broccoli-filled version.

It fools you at the start with its spinach and artichoke dip aroma. And by itself, the veggie mixture does have a taste that's reminiscent of the beloved appetizer. The dark green spinach leaves are more noticeable to the eye, but it's the sweet and earthy taste of artichoke that hits your palate. It's joined by light hints of garlic and mostly the taste of milky mozzarella (not Parmesan at all). It's still not enough to cover the imperfections of the chicken, though. I'm simply not a fan.

I turned my nose up once again at the poultry's discoloration, and the paprika and other spices appear to be haphazardly applied, so they only cover small areas of the sizable chicken breast. It didn't have great natural flavor, and moisture is another separate problem. I tried to give Aldi the benefit of the doubt and assumed this may be related to the microwave process and not the quality of the chicken itself. But either way, I don't think I will be buying either container of Park Street Deli stuffed chicken again.

You'll find all kinds of pulled meats on Aldi's prepared foods shelves, including this container of pulled chicken. The store notes that it's made with boneless chicken thigh meat, which is seasoned and slow-cooked with bell peppers and garlic before being smothered in barbecue sauce. I will say it's a significant improvement compared to both the stuffed chicken entrees. It's just not something that caught my attention.

At the very least, the store absolutely nailed the texture. The chicken is cooked until it's fall-apart tender — I can imagine it shredded with ease behind the scenes. On a purely textural level, it has that going for it. However, even though it's made with dark meat chicken thighs, it doesn't have that same level of richness that you get from pulled pork or pulled beef. I also couldn't taste the peppers or garlic, and the sauce was another point of contention. It follows a fairly standard recipe of apple cider vinegar, sugar, onion, molasses, soy sauce, tomato paste, Worcestershire powder, and garlic, yet it comes off diluted and delivers a strangely bitter aftertaste. Overall, it's one of the least flavorful meats on the Park Street Deli lineup, which some people may like, but I didn't prefer.

It's difficult to get beef brisket just right; it often requires the patience and skill of a seasoned pitmaster. So, understandably, I worried that a recipe found premade on Aldi's refrigerated shelves (that you have to zap in the microwave) wouldn't do it justice. Spoiler: I was right to be concerned.

The problem with this brisket is that it's wildly inconsistent. There are high points that elevate it above the previous trio of chicken dishes. Some slices are thick, tender, packed with plenty of natural, juicy flavor, and soak up that surrounding barbecue sauce. The sauce is simpler than the one found in the pulled chicken — focusing mostly on soy sauce, apple cider vinegar, molasses, sugar, and onion — yet it leans sweeter and has a bit more oomph to it. 

Then there's the not-so-pretty side of the plastic tray. I would say about 40% of the meat included is really just fat. It doesn't appear that it was trimmed or rendered during cooking, and while a little bit of fat is part of the brisket experience, it went well beyond what's acceptable. There were also pieces on the other end of the spectrum that resembled Arby's roast beef and were overcooked and chewy. Since those in-the-middle Goldilocks pieces were so few and far between, the brisket didn't end up as one of my favorites.

I typically prefer my fajitas served in a cast-iron skillet, sizzling so loud that the entire restaurant turns to look as it arrives at my table. Compared to that experience, this microwaved meal from Park Street Deli was always going to be a disappointment. But, lack of pomp and circumstance aside, it's a dish I could eat again.

It's made up of grilled chicken breast, onions, and both green and red bell peppers, all swimming in a chile sauce. I was surprised to see that the chicken was actually stamped with grill marks and even offered a charred taste on the outside, coupled with juiciness on the inside. The veggies also maintained a light crispness, and the sauce gave everything a Mexican flair. Its main flavor notes came from a seasoning blend of chili pepper, paprika, cumin, jalapeño pepper, lime juice powder, and cilantro, which combine to create something smoky and zesty with a noticeable kick. The spice was most noticeable in the veggies, since they did a good job absorbing all those juices.

Where I think the chicken fajitas could improve is the ratio of meat and veggies to sauce. It leans far too saucy, with only about eight total strips of chicken in the tray — and to call some of the bits "strips" is generous.

The first thing I did when I was evaluating the tray of pulled pork was check the ingredients against those of the pulled chicken. What I found is that the barbecue sauce is identical in both products, but the pork is prepared a bit differently. First off, it's smoked, and its seasonings aren't exactly the same as what's added to the chicken. Instead of being slow-simmered with garlic and bell pepper, it focuses more on just garlic and onion and throws in brown sugar. They're subtle changes that end up making a big difference in the taste (of course, the more robust flavor of pork also played a role).

The pork, steeped in sauce, comes out moist and tender. The barbecue sauce itself leans sticky-sweet, with noticeably more depth and thickness than what was on the chicken. There's also a gentle smokiness, along with hints of caramelized onion and pepper that lend the dish an earthy warmth. There are patches of fat here and there, though it's not nearly as fatty as the beef brisket.

All things considered, this is a decent pulled pork. I've had better, but I've also had far worse. Just be warned: It's fairly juicy, so expect a very messy sandwich if you pile it onto a bun.

From scraps to culinary riches — that's the story of burnt ends. Somewhere along the line, someone discovered that if you take the fatty trimmings from cuts like brisket and pork, cube them, toss them in sauce, and recook them, you wind up with a robust meat experience. Some people go so far as to call burnt ends "meat candy", and while I'm not so sure I would use that exact terminology in this case, Aldi's rendition isn't half-bad.

The deep chocolate brown color is the first clue that you're in for a savory, full-flavored bite. To me, it even looked like a saucy plate of Mongolian beef, and it was even riddled with some of those distinct Asian-inspired notes like soy sauce and pineapple juice. These ingredients are baked into the more involved barbecue sauce, which is also enlivened by add-ins like chipotle pepper, chili powder, paprika, and plenty of natural smoke flavor (this isn't the same sauce that covered the pulled pork or pulled chicken, no sir). 

In terms of texture and makeup, the pieces differ from the standard burnt ends you would find at a smokehouse. Not all the pieces are necessarily rippled with buttery fat. Many are pure pieces of pork that are tender but with a firmer chew — similar to the texture of pot roast meat. It was nice to have that variation, but I would have preferred a more classic take.

If you're going to buy any kind of pulled meat at Aldi, make it the pulled beef brisket. Different meats are always bound to have different flavors, even in a similar dish, and the brisket simply outshines the pulled chicken and pulled pork in terms of both taste and quality.

The cooking method is also slightly altered once again for the brisket. The packaging notes that it's hardwood smoked (meaning it's flavored with smoke from real hardwood, perhaps like hickory wood), and it's also slow-cooked with garlic and onion. The barbecue sauce recipe is also a bit different, leaning more towards the sweet side with brown sugar and throwing in a few additional spices like mustard and celery. The seasoning blend, which includes Worcestershire powder, pepper, and instant coffee, turns the brisket a deep reddish shade. It's also shredded ultra-finely so that each tiny sliver comes in contact with the sauce and surrounding juices.

As you dig in, it falls apart even more in your mouth with a sweet tenderness. I instantly thought to myself that it felt more elevated than the pulled pork. Fat is even less prominent than it was in the pork rendition, and the meat is beefed up with far more umami. I will say, while it does carry a smoky tang, it is rather sweet. That may be a turn-off for some true barbecue connoisseurs — and it's the only reason this offering doesn't rank in my top three.

The first thing I noticed about the Hawaiian-style chicken was that the protein itself was scant. It follows a similar ratio of sauce to meat as the chicken fajitas did, and while the nutrition facts claim there are three servings per container, I would say it would comfortably feed two adults who are only moderately hungry. Luckily, the flavor more than makes up for these skewed proportions.

The chicken thighs are succulent and yielding. You don't even need a knife to cut them; they can easily be cut or pulled apart with just a fork. When you strip them down, they also have a light grilled char to them. But the real star of the show is undeniably the Hawaiian-style sauce. The bright tropical taste of pineapple is what carries it and is what captivated my taste buds. It's backed by savory teriyaki flavors and spices like turmeric and ginger. It creates a thick glaze around the chicken, making sure each piece is luau-ready. Throw in just a touch of spice from chilis or habaneros, and this easily could have been my favorite Park Street Deli entree. 

I didn't have high hopes for the pork carnitas as I pulled them from the microwave. This may sound contradictory since I've criticized other meats for being too saucy, but it just didn't seem like there were enough juices in this tray to get the job done and create a moist, palatable dish.

I will gladly admit that I was wrong in this case. The pork carnitas are some of Park Street Deli's finest work. The front of the packaging says "ready to shred," and boy is that an understatement. Each chunk of pork nearly falls apart on contact — it's probably the most shreddable meat I've ever had the pleasure of handling. Then, surprisingly, the taste nearly outdoes this unbeatable texture. It's not bogged down by a heavy sauce. Instead, the seasonings and other flavor add-ins play up the natural savoriness of the pork. Bright notes of lime are present in every bite, yet not overbearing, and they're accompanied by additional citrus notes from orange juice powder. With a bit of sugar added in, you also get a bit of caramelization around the edges.

Shredded down or even left in their original cube shape, the carnitas are ready to be the centerpiece of corn tortilla street tacos or a hearty burrito bowl. They're scrumptious, and there was only one Aldi meat I liked more.

I didn't fully know what to expect from the Thai Coconut Chicken, and I became even more puzzled when I first opened up the packaging. As was the case with the pork carnitas, the look of this chicken is deceiving. My first thought when I saw the bright orange coloring of the sauce was that it must be similar to Buffalo sauce; it has the same shade and consistency. However, I was happy to be wrong yet again.

Right out of the microwave, the aroma of coconut was tantalizing, and the chicken thighs were able to carry that coconut essence all the way through. Flavor-wise, the dish borrows a little from both the pork carnitas and Hawaiian-style chicken, thanks to additions like pineapple juice, ginger, and lime juice. What really drives the dish, though, is the red curry paste. It's packed with ingredients like lemongrass, coriander root, shallot, garlic, and other spices, and is responsible for the bold color and flavor.

The sauce is creamy, the chicken is extra tender, and while it's not particularly spicy, there's a mild heat that keeps things interesting. It has a bit of everything — savoriness, sweetness, spiciness — and covers the thighs well, making it the most well-rounded dish I tried. And even though it is sauce-heavy, I welcome it here. It's perfect for soaking into a side of jasmine rice or scooping up with a piece of naan.

I picked up all of these Park Street Deli options in one fell swoop at my nearest Aldi location. All were fairly simple to spin up in the microwave, with the exception of the stuffed chicken entrees, which required a few extra steps. After preparing them, I tasted each one and made note of its makeup and qualities.

I ended up ranking them first and foremost based on texture. Tough and chewy meat can massively detract from the experience, and also hints at lower quality. So, I tried to find meats that were tender and juicy — many at the top of my list were nearly melt-in-your-mouth. Taste came second. There were many different flavor profiles happening in this lineup, but what I looked for over and over again was a nice medley of fresh ingredients, rich sauces, and well-balanced seasonings, all prepared in a way that showcased the meat and highlighted its natural taste. Blending a little bit of sweet with savory and spicy certainly never hurt, and some of my favorites were able to achieve that harmony.