Recipe: Sous Vide Lemon Chicken
October 22, 2021
BBQ Lemon Chicken is a summertime treat that doubles down on tart and sweet in equal measure. Sous vide lemon chicken locks in those flavors even better. Although somewhat similar to the pan-Asian variety this version forgoes the drying and breading process for grilling instead. It's entirely possible to finish this dish in a cast iron skillet or sturdy saucepan as well. Just make sure to use a bit of olive oil to avoid sticking.
- Prep: 1 hr 15 mins
- Cook: 1 hr 30 mins
- Yields: 4 servings
1 lb boneless, skinless chicken breasts
1 cup water
1/2 lemon, sliced thinly
1/2 lemon, for juicing
2 tbsp and 1/2 tsp kosher salt
1 tbsp granulated sugar
2 cloves of garlic, minced
2 sprigs rosemary
2 sprigs thyme
1 tbsp olive oil for searing
kosher salt and freshly cracked black pepper to taste
1Begin by brining the lemon chicken by combining 2 tbsp of the kosher salt, sugar, and water in a large bowl. Whisk until dissolved, add chicken breasts and refrigerate for 45 minutes.
2Next, set your water bath to 146.5 degrees Fahrenheit, or 63.5 degrees Celsius.
3Crush your garlic and combine with 1/2 tsp of salt to make a thick paste. In a bowl, mix this with the remaining juice from your lemon, thyme flowers, de-stemmed rosemary and freshly cracked black pepper.
4Spread this mixture over your chicken breasts and shingle the thinly sliced lemon across the breasts.
5Carefully place the chicken in a vacuum sealable bag in a single layer. Massage the marinade, but try to avoid displacing the lemon slices.
6Cook the vacuum sealed lemon chicken for 1 1/2 hours.
7When finished remove the chicken from the water bath and discard the cooking liquid while keeping the lemon slices.
8Grill the lemon chicken on the lower rack of your BBQ for 3-5 minutes. Place the lemon slices on the upper rack and sear.
9Finally, plate and serve your lemon chicken with a green salad or your favorite summer treats.
10Photo credit: Liliya Kandrashevich/Shutterstock