This post is brought to you in partnership with Joule: Sous Vide byChefSteps.
What Is Sous Vide Cooking?
New to sous vide cooking?
Nick Evans
you might prep your food in advance in the bags and then cook it when you have time.
Cooking the chicken sous vide and then finishing it on the grill completely removes this problem.
Then you finish the chicken on a hot grill while basting it in more sauce.
Nick Evans
The results are perfect Korean BBQ chicken.
No good for me.
First, confirm your chicken is in one layer within the bag.
This effectively vacuum-seals your food without needing a vacuum sealer!
Make This Sous Vide Chicken for Your Next Cook Out!
The results are fantastic, either for a simple weeknight dinner or great for a casual backyard BBQ party.
More Sous Vide Recipes to Try!
Stir together well and set aside.
Reserve the remaining sauce for basting the chicken later.
Place the thighs in a plastic freezer bag.
With your hands, press out as much air as possible from the bag and partially seal the top.
Seal the bag the bag once you reach the top.
(Read more here.)
Cook for 3 to 5 hours; the chicken is ready any time within this time frame.
(Cook for at least 4 hours if cooking from frozen.)
verify your cooking bags are completely submerged in the water throughout the cooking time.
I also like to rotate them once halfway through to check that they are cooking evenly.
Remove the chicken from bags and transfer to a platter.
Place the chickenskin-side upon the grill, and grill for 1 to 2 minutes.
Baste with some of the extra sauce, then flip the chicken skin-side down.
Baste with some more sauce and grill for another 1 to 2 minutes.
You should have some nice grill marks on both sides at this point.
When chicken is grilled on both sides, remove it from the grill and transfer to a clean platter.
Garnish with sesame seeds and scallions, and serve immediately.
