Montreal Steak seasoning, Dijon mustard, splash of white vinegar. Marinate for at least 30 mins. Sous Vide at 145 for 2 hours. Throw on the grill.
by 338645
2 Comments
Fun_Salamander_2220
I really want to SV chicken but I absolutely cannot get off of the 165 thing. I’ve read the stuff about it… I just can’t bring myself to do it.
Are those boneless skinless thighs?
Ronw1993
Looks good! FWIW I’ve found it best to use full chicken breast in SV followed by seared, then cut up for meal portioning. Tends to be a bit more consistent in the finish throughout and you get the real benefit of SV.
2 Comments
I really want to SV chicken but I absolutely cannot get off of the 165 thing. I’ve read the stuff about it… I just can’t bring myself to do it.
Are those boneless skinless thighs?
Looks good! FWIW I’ve found it best to use full chicken breast in SV followed by seared, then cut up for meal portioning. Tends to be a bit more consistent in the finish throughout and you get the real benefit of SV.