Sous Vide Zaatar and Lemon Grilled Chicken


Sous Vide Zaatar and Lemon Grilled Chicken

Mike Nadelman
If you have ever complained that chicken breast is dry, or tough, or lacks in flavor - you have not had sous vide chicken. When done right, sous vide chicken breast is as tender and juicy (or more) than the dark meat of rotisserie. However, you can use whatever chicken you have. In our case, we have a Joule and a bargain pack of frozen thighs. We don't really care if it will be ready to grill in 1 hour or 3 since we are not going to eat for at least 4 hours.
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Prep Time 5 minutes
Cook Time 2 hours
Course Main Dish
Cuisine Arabic, Middle Eastern, Moroccan
Servings 4 servings


  • 4 chicken thighs skin on
  • 3 tbsp green zaatar spice
  • Zest from ½ lemon
  • 2 large garlic cloves mashed into a paste
  • 2 tbsp olive oil
  • slices from an entire lemon
  • Several pinches salt


  • Set sous vide machine to 167 F. for Thighs, 149 for Breasts
  • Mix the garlic paste, lemon zest, salt, and zaatar in a small bowl. Rub the mixture all over the chicken breasts. Place breasts in a plastic bag with the lemon slices and vacuum seal or use a ziplock back and submerge and seal.
  • Cook bagged chicken in the water for 90 minutes (up to 2.5 hours).
  • Remove chicken from the bag. Heat your grill to medium heat and cook other items like zucchini. Place chicken skin sides down and cook for 60-90 seconds until the skin is crisp and golden. Flip and as long as the skill looks good the inside will already be cooked as is with all Sous Vide cooking.


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