Sous Vide Chicken Breast at Low Temp: Incredibly Juicy & Tender!
We're diving into the world of Sous Vide cooking with a mouth-watering recipe for Chicken Breast that’s unbelievably juicy and tender. We’re cooking the chicken at a low temperature of 62°C for 1.5 hours to ensure both food safety and incredible texture.
Prep Time 10 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 10 minutes mins
Course Main Course
Cuisine French
- 4 chicken breasts or 2 double breasts
- 250 ml freshly squeezed orange juice into a bowl
- 3 tbsp low sodium soy sauce
- 2 tbsp roasted sesame oil
- 2 tsp salt
- freshly cracked black pepper
- 2 tbsp granulated garlic or garlic powder
- 2 tbsp oregano
- 2 tbsp sage
- 1½ tsp tarragon
- dried cilantro
- 2 tbsp buckthorn sauce
in a bowl add the orange juice
add the low sodium soy sauce
add the roasted sesame oil
add salt & freshly black pepper
add the granulated garlic or garlic powder
add the oregano
add the sage
add the tarragon
add the dried cilantro
add the buckthorn sauce
place it in the sous vide for three hours or when the chicken breast core temperature reaches 62℃ it will take about 28 minutes more
place the chicken breast into a Ziploc bag and add the marinade
once ready preserve the liquid because that's your sauce on your dish
ready to serve
Keyword BBQ, cooking, foodie, greece, recipe