Recipe Details

  1. Pre-heat grill to medium high heat. Cut tendons out of the tenderloins. Mark chicken on grill.
  2. Set up an immersion circulator/water bath to 75ºC/167ºF.
  3. Place chicken, seasoning, and oil into a vacuum seal bag. Toss in bag until evenly dispersed. Pull a full vacuum on the bag.
  4. Set bag in immersion circulator for 40 minutes. Serve hot.
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