Sous Vide Dry Rub BBQ Chicken

Ken Munski
Ken Munski @cook_9534106
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Ingredients

1 Hour
4 servings
  1. 3 TBSPLight Brown Sugar
  2. 3 TBSPPaprika
  3. 1 TBSPOnion Powder
  4. 1 TBSPThyme
  5. 1.5 TSPGarlic Powder
  6. 1 TSPCumin
  7. 0.75 TSPCayenne
  8. 1 LBSBoneless Skinless Chicken Breast
  9. Your Favorite BBQ Sauce (For Topping)

Cooking Instructions

1 Hour
  1. 1

    Preheat sous vide to 149 degrees Fahrenheit and set timer for 55 minutes.

  2. 2

    Gently tenderize and then butterfly the chicken breast.

  3. 3

    Mix brown sugar, paprika, onion powder, thyme, garlic powder, cumin and cayenne thoroughly in a bowl.

  4. 4

    Rub mixture into chicken.

  5. 5

    Place chicken into a heavy bag and seal the bag removing any air. You can use a vacuum sealer but I prefer to use Ziploc freezer bags and the water immersion method.

  6. 6

    Once the water bath is ready, submerge the bags and clip then to the side. Cook for 55 minutes.

  7. 7

    Remove from water bath and bags.

  8. 8

    Heat up a touch of olive oil in a pan on the stove and place the chicken in for two minutes on each side for a crispy exterior.

  9. 9

    Remove from pan, plate and top with a touch of your favorite BBQ sauce. Enjoy!

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Ken Munski
Ken Munski @cook_9534106
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