Big Green Egg Sous Vide Chicken

Big Green Egg Sous Vide Chicken

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
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…

Big Green Egg Sous Vide Chicken
Mise en place

Set your Sous Vide machine up to 140° while you prep the rest of the ingredients.

Big Green Egg Sous Vide Chicken
Set the Sous Vide machine to 140°

Season the Chicken Breasts with Salt & Pepper then drizzle with olive oil.

Big Green Egg Sous Vide Chicken
Season the Chicken Breasts

Place the seasoned Chicken in to a bag to vacuum seal.

Big Green Egg Sous Vide Chicken
Vacuum seal the Chicken Breasts

Submerged the vacuum sealed Chicken in the 140° water bath.

Big Green Egg Sous Vide Chicken
Submerge the Chicken Breasts in the warm water

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.

Big Green Egg Sous Vide Chicken
Preheat the Big Green Egg

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.

Big Green Egg Sous Vide Chicken
Pan sear the Brussels Sprouts

After 1.5 hours, remove the Chicken Breasts and dry them off. Here is what they look like before the Maillard reaction

Big Green Egg Sous Vide Chicken
Chicken is done

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.

Big Green Egg Sous Vide Chicken
Grill the Chicken Breasts

The gravy was simple: Chicken stock, Shallots, Flour, and Butter. Dinner was served and it was delicious!

Big Green Egg Sous Vide Chicken
Slice and serve

5.0 from 1 reviews
Big Green Egg Sous Vide Chicken
 
Prep time
Cook time
Total time
 
This recipe for Big Green Egg Sous Vide Chicken is the best way to get moist chicken from your grill.
Author:
Recipe type: Chicken
Cuisine: Sous Vide
Serves: 2
Ingredients
  • Split Chicken Breasts with Skin (boneless)
  • Olive Oil
  • Salt
  • Pepper
Instructions
  1. Set your Sous Vide machine up to 140° while you prep the rest of the ingredients.
  2. Season the Chicken Breasts with Salt & Pepper then drizzle olive oil on them.
  3. Place the seasoned Chicken in to a bag to vacuum seal.
  4. Submerged the vacuum sealed Chicken in the 140° water bath.
  5. Preheat the Big Green Egg to 350°.
  6. After 1.5 hours I took the Chicken Breasts out of the bag and dried them off.
  7. 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.

 

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6 comments on “Big Green Egg Sous Vide Chicken

  1. It is fun to see other people who are over-the-moon as excited about their Sous Vide as I am with the one my children gifted me with in March 2015!

      1. Actually I’ve just done simple things like ribs, steaks, hamburger and chicken. I just followed the instructions that came with the machine…..not really a recipe.

  2. Do you have to have a vacuum sealing “machine”, or does the sous vide do this itself?

    BTW – I used your Jerk Chicken recipe last week and used the Allspice berries and Bay leaves for smoke. Excellent!!!

    Thanks for the tip.

    1. I have a vacuum sealer that I use before placing in the Sous Vide. The brand is Food Saver if you are looking to get one. Thanks for the nice comment on the Jerk Chicken. That Allspice Bay leaf trick is a good one for sure!