Sous Vide Jerk Chicken | Recipe by sousvidetools.com
Sous Vide Jerk Chicken
- COOK TIME: 3 Hours
- PREP TIME: 20 Minutes
- DIFFICULTY: Easy
- SERVES: 4
Ingredients
1kg Chicken thighs skin on bone in. (Drumsticks are okay too)
For the Marinade
5 green onion
1 tablespoon of thyme
2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
2 teaspoon ground allspice
1 tablespoon nutmeg
1 teaspoon cinnamon
1 scotch bonnet pepper
3 tablespoons light soy sauce
2 tablespoon vegetable oil
2 tablespoons red wine vinegar
4 tablespoons orange juice
2 cloves garlic
1 teaspoon grated ginger
1 tablespoon honey
2 pimento peppers
1 onion
1 lime juiced
For the side
Rice for 4
Kidney Beans for 4
Equipment
sous vide device
vacuum packer
BBQ
Method
Thanks to our friend Scott Eckersley for this recipe, find out more at www.scottycookins.com and give him a follow on instagram @scottycookins
- Blitz the marinade ingredients then pour a quarter in a vacuum bag with the chicken and mix up.
Scott has a chamber vacuum sealer so used the marinade function but this will also work perfectly well leaving the chicken to marinade for a couple of hours in the fridge, or even better overnight. Before cooking. You can still pop everything into the bag and vacuum seal. If you have a external vacuum sealer a tip for liquids is to use two bags. Put the marinade and chicken into a bag and seal only. Then place this into another bag and vacuum seal. - Preheat your sous vide device to 68c and cook for 3 hours
- At some point whilst the chicken is cooking you can make the side of rice and kidney beans. Simply cook together until soft and season with salt and pepper
- Once cooked, take the chicken out of the bag and discard the liquid content. At this point you can either chill for later or go straight to finishing.
- Baste each piece in the remaining marinade and cook on a BBQ turning and basting allowing the skin to catch and caramelise.
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