Sous Vide Jerk Chicken | Recipe by sousvidetools.com

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Sous Vide Jerk Chicken

Sous Vide Jerk Chicken Beginner's Sous Vide Recipes jerk chicken, sousvide chicken, sousvide jerk chicken Jamaican
  • 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

 

  1. 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.
  2.  Preheat your sous vide device to 68c and cook for 3 hours
  3. 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
  4. 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.
  5. 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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