Cooked at 147 for 2:30hr, put bag with juices in freezer for 20 minutes. Then I took chicken breast out, patted dry and seared with butter 60s both sides.
Absolutely amazing super tender and juicy. I could use some advice for seasoning or a marinade that would be good for chicken breast. I’ve just been using Tony Chachere's.
by BAQUIADO
15 Comments
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I use Kenji Lopez-Alt’s rib dry rub on chicken breasts.
I am a 145f guy for chicken breasts. That’s like the zone for me. Seasoning I do seasoning salt/pepper, paprika, garlic powder, onion powder, and Italian seasoning. I freeze them up after purchasing them from Costco and they make for easy dinners.
Costco Pollo Asado seasoning. 145 @ 2 hrs.
Lime/lemon juice with some kinders buttery chicken or some lemon pepper seasoning does awesome. Let sit in the marinate for at least 30 minutes. But tbh I’ve never use SV method.
I had some left over pesto in the fridge and a tablespoon of that mushed around the bag had been so good!
I cook my chicken breasts at 140F. Any random seasoning works. I put olive oil in the bag with the breasts and seasoning. Just salt and pepper work fine.
1 hour is more than enough. Note: once vacuum sealed, I hit them with my palm a few times to flatten them since I don’t want the meat to be too thick.
The 1 hour cook results in very little juice in the bag and it will be far juicier and tender than your cook time.
I’ll sometimes coat the breasts fresh out with cold pesto sauce that I then flame with my torch until it browns and bubbles.
[check out this guide](https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast)
You might want to shorten cook time.
Brine over night. It will be perfectly seasoned and moist.
Yogurt and whatever you’d like after that
Brother, 1 hour at 145 is more than enough. No need for 2.5.
https://preview.redd.it/39qdktaqm1ng1.jpeg?width=925&format=pjpg&auto=webp&s=6f3c17b345704a427bf1565c894c5434a8942e37
My absolute favorite to use in the bag with sous vide chicken breast. Like a very mild Cajun.
I usually do chicken seasoning, soy sauce, garlic,onion, paprika, msg, S&P. 150F for 2 hrs finish in the broiler for 10 mins
Kenji Lopez-Alt’s rib dry rub.
Dunn’s River Jerk… go easy with it, it’s viscous but when used in moderation it penetrates all through the meat and is absolutely delicious