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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.
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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.
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.
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