53 minutes ago, TdeV said:Does anyone sv boneless chicken and then grill an edge on it? Yesterday I was planning an outdoor dinner event, so I wanted to keep the edibles bite size. I thought Margaret's Teriyaki chicken skewers a good target.
I vacuum sealed frozen no-hormone boneless skinless chicken thighs with soy sauce, honey and granulated garlic, then sous vided at 155°F for 2.5 hours. I thought this meat would fall apart if I attempted to cut into cubes, and that the meat could not have been cooked further, even just a flash in the pan.
Here Jon uses sous vide prior to deep frying chicken but, surely, that's not the only treatment possible.
Does anyone else sous vide chicken thighs? What marinade? How do you finish them?
I cook chicken thighs sous vide as a convenient means of preservation. Typically I finish them either in the CSO or in a dish such as cacciatore. Funny you should ask, though, as tonight's dinner is planned to be paella with said sous vide chicken thighs.
Edit: I've also been known to deep fry them. Works well as long as they are dry.
