Sous Vide Dry Rub BBQ Chicken. Seal using the water displacement method. Try our fav chicken dry rub HERE. Sous vide chicken is so easy to make and creates the most juicy and tender chicken you'll ever eat!

Season the chicken breasts liberally with salt and pepper. Seal the bag using the water immersion technique. When cooked over high heat the outside of the chicken can also get very stiff and dry before the middle has a chance to cook all the way through. You can have Sous Vide Dry Rub BBQ Chicken using 9 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Sous Vide Dry Rub BBQ Chicken

1. It's 3 TBSP of Light Brown Sugar.
2. You need 3 TBSP of Paprika.
3. It's 1 TBSP of Onion Powder.
4. Prepare 1 TBSP of Thyme.
5. Prepare 1.5 TSP of Garlic Powder.
6. Prepare 1 TSP of Cumin.
7. It's 0.75 TSP of Cayenne.
8. Prepare 1 LBS of Boneless Skinless Chicken Breast.
9. Prepare of Your Favorite BBQ Sauce (For Topping).

Enter the Anova Sous Vide Precision Cooker. If you are tired of undercooked pork, over cooked steaks, frozen chicken, and overdone eggs, this is the While the cook times under sous vide are longer, the results and preplanning are by far worth your efforts. Take this incredible BBQ Dry Rub Ribs recipe. The easiest way to perfectly cook juicy, tender boneless skinless chicken breasts every They usually lack flavor and are almost always dry and chewy when fully cooked.

Sous Vide Dry Rub BBQ Chicken step by step

1. Preheat sous vide to 149 degrees Fahrenheit and set timer for 55 minutes..
2. Gently tenderize and then butterfly the chicken breast..
3. Mix brown sugar, paprika, onion powder, thyme, garlic powder, cumin and cayenne thoroughly in a bowl..
4. Rub mixture into chicken..
5. Place chicken into a heavy bag and seal the bag removing any air. You can use a vacuum sealer but I prefer to use Ziploc freezer bags and the water immersion method..
6. Once the water bath is ready, submerge the bags and clip then to the side. Cook for 55 minutes..
7. Remove from water bath and bags..
8. Heat up a touch of olive oil in a pan on the stove and place the chicken in for two minutes on each side for a crispy exterior..
9. Remove from pan, plate and top with a touch of your favorite BBQ sauce. Enjoy!.

Sous vide is the method that restaurants have been using for years to serve perfectly cooked food. Sous-Vide-Que combines the best of three great cooking methods: grilling, smoking, and sous vide. From grilling you get the rich flavors of browning. Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all.