Barbeque Sous Vide Chicken
Warren PrinceIngredients
Chicken
| 12 | each | Chicken Thighs | brined |
| 2 | clove | Garlic | sliced very thin |
| 8 | sprigs | Thyme |
Instructions
Season both sides of the thighs with salt and pepper. Place one sliver of garlic on each thigh. Use two sprigs of thyme for three thighs
place three thighs (one serving) in each boilable bag. Try to keep the garlic sliver on each thigh, and the thyme aligned on the thighs, but this is not critical.
Seal the bags, and place them in the water. I did these at 160F or 71C. Allow them to cook in the water for about 2 hours.
When they come out, you can see that some fat has rendered, but not much, and some liquid has come out of the chickens. Rest assured they are VERY moist.
In fact, they are so moist, you have to dry them off.
Season with your favorite Dizzy Pig rub.
Place them on a pre-heated to 400F egg.
Cook for 4 - 5 minutes per side. Once you turn them, baste with your favorite barbeque sauce. Serve and enjoy :)
Related Recipes:
Teriyaki Barbecue Sauce
Show Full RecipeIngredients
Default
| 3 | tablespoon | Butter | |
| 4 | clove | Garlic | diced |
| 2 | each | Onion | diced |
| 3 | cups | Catsup | |
| 1 | teaspoon | Chili Powder | |
| 1 | tablespoon | Mustard Powder | |
| 6 | tablespoon | Teriyaki Marinade | See recipe |
| 3/4 | cup | Sugar, Brown |
Instructions
Melt butter. Saute garlic and onions together until tender. Remove from heat. Add catsup, chili powder, mustard, and Teriyaki or soy sauce. Stir until well mixed. Add brown sugar. Stir while adding.
This was Jan's favorite
Marinated boneless short ribs in teriyaki marinade, and then brush this sauce on towards the end.