For those of you paying attention to my blogging history, you know that I started a quest to recreate the best chicken I have ever tasted from a restaurant in London named Dinner by Heston Blumenthal. This chicken dish was so moist and delicious I could not stop thinking about it. I asked our server that evening what technique was used to get such a rich flavor out of chicken breast. He explained to me they were using a Sous Vide machine to cook the chicken at a very low temperature thus preserving its moisture. I knew at that moment I had to get a Sous Vide machine and incorporate that technique in to my BBQ. I have tried several proteins with our Sous Vide machine and all of them have been really good. The best by far has been the chicken dish I am writing about now. So, sit back, grab a nice glass of Chardonnay, and enjoy this recipe for Big Green Egg Sous Vide Chicken.
Big Green Egg Sous Vide Chicken
The dish I wanted to make was simple: Split Chicken Breast (boneless with skin), roasted Brussels Sprouts, and a pan gravy. Not much was going in to this dish…
Set your Sous Vide machine up to 140° while you prep the rest of the ingredients.
Season the Chicken Breasts with Salt & Pepper then drizzle with olive oil.
Place the seasoned Chicken in to a bag to vacuum seal.
Submerged the vacuum sealed Chicken in the 140° water bath.
Preheat the Big Green Egg to 350° and prep the Brussels Sprouts by cutting them in half, blanching them, then tossing in minced garlic and olive oil.
Now preheat the Cast Iron pan. Drop the Brussels Sprouts in and cook for 10 minutes. I added some chicken stock to them after the first 5 minutes to get some additional flavor and to keep them moist.
After 1.5 hours, remove the Chicken Breasts and dry them off. Here is what they look like before the Maillard reaction…
Now place the Chicken Breasts on the grilling surface (direct heat) skin side down. Cook for 2 minutes to get that crisp and brown skin.
The gravy was simple: Chicken stock, Shallots, Flour, and Butter. Dinner was served and it was delicious!
- Split Chicken Breasts with Skin (boneless)
- Olive Oil
- Set your Sous Vide machine up to 140° while you prep the rest of the ingredients.
- Season the Chicken Breasts with Salt & Pepper then drizzle olive oil on them.
- Place the seasoned Chicken in to a bag to vacuum seal.
- Submerged the vacuum sealed Chicken in the 140° water bath.
- Preheat the Big Green Egg to 350°.
- After 1.5 hours I took the Chicken Breasts out of the bag and dried them off.
- Now place the Chicken Breasts on the grilling surface (direct heat) skin side down. Cook for 2 minutes to get that crisp and brown skin.