Found on here a serious eats article where they sou vided chicken breast at 140 for a couple hours. Thought I would give it a try, so I did. Finished over charcoal with a mayo mixed with bbq seasoning rub. Maybe the best chicken I’ve ever had. The texture is unreal. Fully opaque and cooked, but so so much juicer and less stringy than my normal chicken breast. And my normal breast is dang good.
by Wonderful-Load2572
8 Comments
Ngl, thought you meant finishing temp 140.
I thought your kitchen was a diarrhea factory.
I can’t stand chicken in general, but I grill to 145F and hold the temp for 4 minutes. That has the same salmonella kill level as taking it to 165. It significantly helps out with dry chicken that sucks my mouth dry.
The “best chicken you ever had” is bone in, skin on thighs. Grill that, and you’ll never go back to those flavorless breast things!
Maaaan, I got ripped apart here a while back for suggesting a guy cook his chicken to 145! I even explained exactly what everyone else above has and people weren’t having it lol. Glad people are hopping on the train! It’s actually juicy still! Don’t be afraid to do the same with pork to 145!
The world isn’t ready to accept that longer cooked times at lower temps will also eliminate the risk of salmonella!
Absolutely! I usually get mine to about 142-143 ish, thinking that the few minutes it takes to get from 140 to 142, plus the few minutes it hovers around there resting does enough work to kill off anything.
I hated chicken breast after growing up in a household where my mother overcooked the hell out of it, so this has given it a new lease on life.
I totally agree with this and it is awesome but I typically find it more true for thicker chicken breasts. I think the thinner ones are better not trying to hold the temp.
I would cook my chicken to that temperature if it wasn’t for my wife who wants it to be 190.