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.
- Set sous vide machine to 167 F. for Thighs, 149 for Breasts
- Cook bagged chicken in the water for 90 minutes (up to 2.5 hours).
Tried this recipe?Let us know how it was!