Sous Vide Adobo Grilled Chicken Breast

Posted on May 23, 2011. Filed under: Main Dishes, Sous Vide |

For more information about sous vide cooking please see How I Sous Vide.

This is an easy recipe with great flavor. I like precooking the chicken so it doesn’t dry out on the grill. I’ve lightly steamed it in the past, then grilled. This time I wanted to try something different.

Ingredients:

4 chicken breasts

Marinade:

1 cup mayonnaise
2 cloves garlic, crushed
2 tbs lime juice
1 tsp oregano
1/4 tsp pepper

I split the chicken breasts, but that is not necessary. Place the chicken in a single layer into a vacuum sealing bag (or Ziploc).

Combine mayonnaise, garlic, lime juice, oregano, and pepper. Reserve about 1/2 cup for mopping the chicken later. Pour the remaining marinade into the bag with the chicken.

Seal the bag. If you are using a Ziploc type bag fill a large container with water and slowly submerge the bag to squeeze out air. When you get close to the zipper start sealing it, tilting the bag as you go to get out as much air as possible. Allow to marinate several hour or overnight.

Setup your sous vide system and place the chicken in the water bath. I cooked it at 136° for 2 hours. This cooks it to rare. While it is safe to eat, it can withstand a few minutes on the grill without drying out. Remove the chicken and place the bag into an ice water bath while you heat up the grill. I use a Cobb grill which takes about 30 minutes to get hot. Once the grill is hot take the chicken out of the bag. Place it on the grill, brushing with the reserved marinade. I grilled it for about 10 minutes.

Remove from grill and enjoy.

I’ve tried this recipe before, but this is the first time cooking it sous vide before grilling. It came out very moist and tasty. I think when I do it next time I will skip the additional brushing as it was nicely sauced when I removed it from the bag.