Juicy sous vide chicken marinated in herbs, garlic, and lemon zest. It is the best way to prepare chicken ahead of time for guests.
Prep Time10 minutesmins
Cook Time1 hourhr5 minutesmins
Total Time1 hourhr15 minutesmins
Course: Main Course
Cuisine: American
Servings: 4people
Author: Caitlin Charlton
Ingredients
¾cupextra-virgin olive oil
½cupfinely chopped parsley
2teaspoonfinely chopped thyme leaves
2tablespoonfinely chopped chives
2teaspoongrated lemon zest
3garlic cloves, grated
2teaspoonKosher salt
½teaspoonfreshly cracked black pepper
4chicken breastspreferably bone-in and skin-on
Instructions
In a medium mixing bowl or liquid measuring cup, stir together the ¾ cups olive oil, parsley, thyme, chives, lemon zest, garlic, salt and pepper. Taste and adjust seasoning as desired.
Fold over the edges of a vacuum-sealable bag and add a chicken breast to each bag. Add about 2 Tbsp. of the herb oil mixture to each bag. Rub your hands around the outside of the bag to make sure each chicken breast is coated in the marinade all over. Refrigerate the extra marinade in an airtight container. Use a vacuum sealer to seal each chicken breast (or see notes above for how to seal without one). Refrigerate for at least one hour, or ideally up to overnight.
Preheat your sous vide machine in a large pot or container of water (see notes above for how to sous vide without a machine) to 165 degrees Fahrenheit. Place each chicken breast in its bag into the water. Cook until chicken is fully cooked and has reached an internal temperature of 165, about 1 for boneless chicken breasts and about 2 for bone-in chicken breasts (note: the chicken can stay in there for up to 4 hours until the texture begins to change).
Remove each chicken breast from the bag and pat dry. Heat a large skillet to high heat. Add 1-2 Tbsp. extra-virgin olive oil and quickly sear each chicken breast all over until golden brown, about 2-3 minutes.
Serve immediately and spoon additional reserved marinade on top.