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Sous Vide Chicken Breast with BBQ Sauce

Sous vide chicken is one of the simplest applications of cooking sous vide. Often times chicken gets very dried out when cooked using traditional methods. Also, many chicken breasts are not of even thickness, which can make it very hard to ensure the whole breast is not under or over cooked. When cooked over high heat the outside of the chicken can also get very stiff and dry before the middle has a chance to cook all the way through.

Sous vide chicken solves all of these issues. Using sous vide always results in uniformly tender chicken that is very moist.

At its simplest, sous vide chicken just entails sealing a chicken breast with salt and pepper and cooking it at 141°F (60.5°C) for 1.5 to 2 hours. You can then use the pre-cooked chicken in any number of applications, or eat it as is.

You can coat the sous vided chicken breast with flour and deep fry it for moist fried chicken. You can cover it with a spice rub and quickly pan fry it for a great blackened chicken to use on a caesar salad or with beans and rice. Or you can just throw it on the grill for a minute on each side and brush BBQ sauce on it for a great BBQ chicken.

For this sous vide chicken recipe we will spice it up some and then add the BBQ sauce for a fantastically moist BBQ chicken. You can also view our sous vide chicken guide for an in-depth look at how sous vide affects chicken and see our other sous vide chicken recipes.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Chicken Breast with BBQ Sauce you can check out the following.

Sous Vide Chicken Breast with BBQ Sauce

  • Published: January 16, 2011
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 2.5 or up to 3 Hours
  • Cooks: 141°F (60.5°C) for 1.5 to 2 hours
  • Serves: 4

Ingredients for Sous Vide Chicken Breast with BBQ Sauce

  • For the Sous Vide Chicken Breast

  • 4 chicken breasts
  • Salt and pepper
  • 1 or 2 sprigs of fresh thyme
  • 1 or 2 sprigs of fresh rosemary
  • 1/2 teaspoon ancho pepper, or more for a spicier chicken
  • To Finish the Sous Vide Chicken

  • Your favorite BBQ sauce

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Cooking Instructions for Sous Vide Chicken Breast with BBQ Sauce

For the Sous Vide Chicken

At least 2.5 to 3 hours before serving

Pre-heat the water bath to 141°F (60.5°C). Lightly salt and pepper the chicken breast and place in a pouch. Add the thyme and rosemary to the sous vide pouch and then seal them. Place the chicken breasts in the water bath and cook for around 1.5 to 2 hours.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

To Finish the Sous Vide Chicken

Heat your grill to high temperature when are getting close to serving the chicken.

Remove the sous vide chicken breasts from the pouch, pat them dry with a paper towel or dish cloth and coat the with BBQ sauce. Quickly grill the chicken breasts for about 1 minute per side, just enough time to develop some color.

Serve the sous vide chicken with some rice and a crispy salad, or macaroni and cheese and corn on the cob.

Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Sous Vide Chicken Breast with BBQ Sauce

Ingredients: 4 chicken breasts 1 or 2 sprigs of fresh thyme 1 or 2 sprigs of fresh rosemary 1/2 teaspoon ancho pepper or more for a spicier chicken Your Favorite BBQ Sauce
4.4898 stars - based on 49 reviews
Sous vide chicken is one of the simplest applications of sous vide that there is and always results in tender, moist chicken.
1 Serving

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All tags for this article: BBQ, Chicken, Dish, Recipe, Sous Vide, Sous Vide BBQ , Sous Vide Chicken , Sous Vide Recipes


Jason logsdon headshot This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.