Sous Vide Zaatar and Lemon Grilled Chicken
If you have ever complained that chicken breast is dry, or tough, or lacks in flavor - you have not had sous vide chicken. When done right, sous vide chicken breast is as tender and juicy (or more) than the dark meat of rotisserie. However, you can use whatever chicken you have. In our case, we have a Joule and a bargain pack of frozen thighs. We don't really care if it will be ready to grill in 1 hour or 3 since we are not going to eat for at least 4 hours.
- Set sous vide machine to 167 F. for Thighs, 149 for Breasts
- Mix the garlic paste, lemon zest, salt, and zaatar in a small bowl. Rub the mixture all over the chicken breasts. Place breasts in a plastic bag with the lemon slices and vacuum seal or use a ziplock back and submerge and seal.
- Cook bagged chicken in the water for 90 minutes (up to 2.5 hours).
- Remove chicken from the bag. Heat your grill to medium heat and cook other items like zucchini. Place chicken skin sides down and cook for 60-90 seconds until the skin is crisp and golden. Flip and as long as the skill looks good the inside will already be cooked as is with all Sous Vide cooking.
Tried this recipe?Let us know how it was!