Spiced BBQ Bourbon Chicken | Recipe by sousvidetools.com

Spiced BBQ Bourbon Chicken

PREP TIME: 3 Mins
DIFFICULTY: Beginner
SERVES: 2

Ingredients

500g boneless, skinless chicken thighs
2 tbsp bourbon
2 tbsp BBQ sauce
1 tbsp maple syrup
1 tbsp tomato purée
1 tsp smoked paprika
1 tsp garlic granules
½ tsp onion granules
½ tsp chilli flakes
1 tbsp olive oil
½ tsp fine salt
½ tsp black pepper

Method

Bourbon, BBQ sauce, smoked paprika and a little chilli come together for a sweet, smoky marinade that gets right into the chicken.

Everything goes straight into the bag, vacuum sealed and left to soak up all that flavour before cooking sous vide and finishing over a screaming-hot grill for those caramelised, sticky edges.

Less prep, more flavour. That’s the idea.

Add the chicken and all the marinade ingredients to a vacuum bag.
Massage the bag gently so the chicken is evenly coated.
Vacuum seal, taking care not to draw liquid into the machine.
Refrigerate until ready to cook, ideally for at least 2 hours or overnight.
Cook using your preferred sous-vide chicken method, then finish on a hot grill or pan to caramelise the marinade and colour the chicken.
Ensure the chicken reaches a safe core temperature before serving.

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