This was probably some of the tastiest, juiciest, most tender chicken I’ve cooked so far.
As you may know, I was part of a sous vide BBQ blogger challenge sponsored by SousVide Supreme. The challenge was to come up with a recipe where the main component started out in a sous vide water oven and was then finished on the grill or smoker. While I did not win with my rosemary and garlic lamb loin chops, I still enjoyed being a part of this contest and wanted to continue exploring the technique of starting food in the sous vide machine and finishing on the grill.
I had some chicken breasts that needed to be cooked, so I did some research into cooking chicken breasts sous vide style. What caught my eye was the fact that I could cook to an internal temperature of 146 degrees and the chicken be done. This flew in the face of everything that I previously knew, so I did more research on this and came across the website of Dr. Douglas Baldwin. On this site, he explains in a scientific manner how the pasteruization process for poultry is a product of time, temperature, and meat thickenss as well as provides a chart for the pasteurization time for poultry (as well as other proteins).
The glaze worked great on poultry. It would probably also work nicely on salmon, and my wife thought it would do well on beef as well. I also ran out of small red potatoes and switched to yellow potatoes. It’s all good.
Maple Bourbon Orange Glazed Sous Vide Chicken Breasts with a Lemon Pepper Potato & Onion Foil Pack (for 2)
For the chicken:
- 2 boneless skinless chicken breasts, trimmed
- 2 tsp butter, divided
- Salt & pepper (or other preferred all-purpose seasoning) to taste.
- Maple Bourbon Orange Glaze (recipe to follow)
- Fill your sous vide water oven and pre-heat to 148 degrees F (I chose to cook at 148 to account for any variance in my water bath temperature).
- Lightly season the chicken breasts with salt & pepper (or other preferred all-purpose seasoning).
- Place the chicken breasts in a cooking pouch along with the butter and vacuum seal the pouch.
- Submerge the chicken in the water bath and cook for at least 4 hours (and up to 8 hours).
- Pre-heat your grill to medium-high heat (setup for indirect cooking to allow potato and onion foil pack to cook simultaneously).
- Grill chicken breasts directly over high heat for 2-3 minutes, glazing constantly. Turn and repeat for the other side.
- Serve atop potato and onion foil pack (recipe is below).
For the Lemon Pepper Potato & Onion Foil Pack:
- 8 small red potatoes
- 1 medium white onion
- 2 tbsp butter, each tbsp divided into thirds
- Lemon pepper seasoning to taste
- 2 large sheets aluminum foil (approximately 2 ft in length each)
- Slice onion. Dice potatoes into approximately 1 inch cubes.
- Distribute sliced onion and diced potatoes evenly between sheets of aluminum foil. Add 1 tbsp of butter to each foil pack and close shut.
- Cook over direct heat for 15 minutes, turning once.
- Move to indirect heat and cook for an additional 30 minutes or until potatoes are fork tender.
For the Maple Bourbon Orange Glaze
- 1 cup orange juice
- 2/3 cup pure maple syrup (or maple-flavored syrup if you don’t have pure maple syrup)
- 3-4 tbsp bourbon
- 2 tbsp dark corn syrup (or brown sugar)
- 1 tbsp mustard
- Pinch of ground cayenne pepper
- Combine ingredients in a small saucepan over medium heat, whisking to combine.
- Bring to a simmer and cook, stirring occasionally, until reduced by approximately 1/3.