My boneless leg quarter with BBQ marinade are ready for tomorrow. What temperature should I sous vide it and for how much time? I don't want it to be too dry but still safe for my 6 yr. old to eat. Thanks folks!
I recommend reading the portion of this recipe about how it comes out texturally at different temps and decide for yourself. Personally I love my chicken at 150 for 2-3 hours
Darkman013
I still prefer dark meat at 165, cooked for 1-2 hours. I think you’ll want to add more bbq sauce after grilling because a fair amount will get washed away from the extracted chicken purge.
3 Comments
What’s the question?
https://www.seriouseats.com/crispy-sous-vide-chicken-thigh-recipe
I recommend reading the portion of this recipe about how it comes out texturally at different temps and decide for yourself. Personally I love my chicken at 150 for 2-3 hours
I still prefer dark meat at 165, cooked for 1-2 hours. I think you’ll want to add more bbq sauce after grilling because a fair amount will get washed away from the extracted chicken purge.