Sous Vide Grilled Chicken Breast

The perfect chicken for sandwiches or salads.

Course Main

Cuisine American

Keyword chicken, sous vide

Prep Time 15

Cook Time 1 15

Servings

Calories 534kcal

2 chicken breasts boneless, skinless, trimmed of excess fat
2 teaspoons olive oil
kosher salt
freshly ground black pepper
4 sprigs fresh thyme more or less, to taste.
non-stick spray olive oil or vegetable oil-based, or use duck fat spray for even more flavor

Fill a container with water. Add your immersion circulator and get the temperature to 146.5 F.
Brush the chicken breasts with the oil.
Season well with salt and pepper. Get the seasoning on all sides and don't be shy with it.
Transfer the chicken to a sealable vacuum bag. Add the sprigs of thyme on top.
Seal the bag using a vacuum sealer.
Transfer the bag to the heated water and cook for 1 hour.
Remove the bag from the water.
Remove the chicken. Discard the thyme and pat the chicken dry with a paper towel.
Fire up your grill for direct cooking over high heat. We're not looking to cook the chicken (it's already fully cooked). We just want to get some grill marks on it and add some texture.
Lightly spray the chicken with non-stick spray (you could also use more olive oil if desired) and transfer to the grill. Grill for just a minute or two and rotate 90 degrees and cook another minute or two.
Flip and repeat on the other sides to get grill marks.
Remove and let rest 5 minutes before serving.

Great anywhere you need cooked chicken, like chicken salad or on top of greens for a great garden salad.