- Pre-heat grill to medium high heat. Cut tendons out of the tenderloins. Mark chicken on grill.
- Set up an immersion circulator/water bath to 75ºC/167ºF.
- Place chicken, seasoning, and oil into a vacuum seal bag. Toss in bag until evenly dispersed. Pull a full vacuum on the bag.
- Set bag in immersion circulator for 40 minutes. Serve hot.
- Recipe type: Entrees
- Cuisine: America
- NUTRITION INFORMATION (per serving)
- Calories: 160 cal
- Sodium: 80 mg
- Carbohydrates: 1 g
- Protein: 31 g