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Big Green Egg Sous Vide Chicken
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5 from 2 votes

Sous Vide Chicken Breasts Finished on the Big Green Egg

Sous vide chicken breasts finished on the Big Green Egg for perfect texture and flavor. Juicy, tender chicken with a lightly charred grilled finish every time.
Prep Time10 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: American, Sous Vide
Keyword: Big Green Egg, Cast Iron, chicken, Sous Vide
Servings: 2
Author: The BBQ Buddha

Equipment

  • Sous Vide Machine
  • Vacuum Sealer
  • vacuum sealer bags
  • Cast Iron Pan

Ingredients

Chicken Ingredients:

  • 2 boneless split chicken breasts with skin attached
  • 1 tbsp Olive Oil
  • 1.5 tsp Kosher salt
  • 1 tsp Cracked black pepper

Brussels Sprouts Ingredients:

  • 1 pounds Brussels sprouts trimmed and halved
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1/4 cup chicken stock

Pan Gravy Ingredients:

  • 1 tbsp butter
  • 1 shallot finely minced
  • 1 tbsp all-purpose flour
  • 1 cup chicken stock
  • Kosher salt and black pepper to taste

Instructions

  • Set your sous vide machine to 140°F and preheat the water bath.
  • Season the chicken breasts with salt and pepper, drizzle with olive oil, and vacuum seal in a bag.
  • Submerge the chicken in the 140°F water bath and cook for 1½ to 2 hours.
  • Set up the Big Green Egg for direct grilling and preheat to 350°F.
  • Trim and halve the Brussels sprouts, blanch briefly in boiling water, then toss with olive oil and minced garlic.
  • Preheat a cast iron pan on the Big Green Egg, add the Brussels sprouts, and cook for 10 minutes, stirring occasionally.
  • Add the chicken stock to the Brussels sprouts halfway through cooking and continue roasting until tender and lightly caramelized.
  • Remove the chicken from the sous vide bag and pat completely dry with paper towels.
  • Place the chicken skin side down over direct heat and grill for about 2 minutes until the skin is crisp and golden brown.
  • Flip the chicken briefly for 30 to 60 seconds, then remove from the grill and let rest for 5 minutes.
  • For the gravy, sauté the shallots in butter until softened, stir in the flour, then slowly whisk in the chicken stock.
  • Simmer the gravy until slightly thickened and season to taste with salt and pepper.
  • Slice the chicken and serve with the Brussels sprouts and pan gravy.