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Sous-Vide Jerk Chicken may not be common in Jamaica but this chicken came out falling off the bone tender with all the sweet and spicy notes of jerk chicken.
Jerk Chicken is made for the grill but I’ve had my Joule sous vide machine for a few months, and I’ve only used it twice. I decided to make one of my favorite chicken recipes and see what would happen. Magic in a vacuum bag! I have provided tips on how to still have that sous vide effect without the sous vide machine.
If you’re looking for a delicious and spicy way to cook chicken, look no further than jerk chicken. This dish is flavorful and easy to make, and it’s perfect for the summer grilling season. In this blog post, we’ll show you how to make sous-vide jerk chicken. It’s a bit of a twist on the traditional grilled version, but it’s definitely worth trying!
Sous-Vide Cooking tips:
No sous vide bag and machine, no problem. Place chicken in freezer storage bags, close 7/8 of the way, about enough room for a straw to fit through. Add one bag at a time in the water, suck the remaining air out of the bag then close completely. Repeat with the other bag. If you do not have a joule bring the water to a simmer, add bags of chicken and cook for the time specified in the recipe. Check the water every 20 minutes to make sure water does not go above 165 degrees. Ketchup is a great substitute for tomato paste. If you have a grill, you can use it instead of the broiler.
Can you make ahead?
Freezer: After you chicken has cooled. Place in a freezer storage bag. Keep in freezer for 3 months max. Thaw in the freezer for 48 hours. Reheat in a 350-degree oven for 15-20 minutes.
Fridge: After you chicken has cooled. Place in a freezer storage bag. Keep in fridge for 7 days max. Reheat in a 350-degree oven for 15-20 minutes.
You can skip the sous-vide part and grill chicken over indirect heat for 45-60 minutes.
what to serve with jerk chicken?
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After my chicken came out perfectly cooked, I realized I may have been a little hasty in judging the sous vide machine. It really does make perfect chicken (and so many other things), and it’s so easy to use! If you don’t have a Joule or another type of sous vide machine, no worries – here are some tips on how to get that same effect without one. Give this recipe a try yourself and see how delicious (and foolproof) it is. And when you do, be sure to come back and leave me a rating of 5 stars – I promise you won’t be disappointed!
Sous-Vide Jerk Chicken
- 1 whole chicken washed split in half
- 1 tablespoon creole seasoning and poultry seasoning
- 1 jar Walkerwoods jerk paste
- 2 sprigs fresh thyme
- 4 bay leaves
- 2 tablespoons tomato paste
- ½ cup low sodium chicken stock
- Pierce the chicken with a knife evenly all over. Then season the chicken evenly with creole seasoning on both sides. Then rub 2 tablespoons jerk paste on both sides evenly over. Place 1 half of chicken, 1 sprig of thyme and 2 bay leaves in sous-vide bag, repeat with other chicken.
- Heat a large pot of water with sous-vide machine, bring water to 149 degrees, place chicken in water bath and cook for 1 hour and 30 minutes. While chicken cooks, make jerk bbq sauce, in a medium bowl mix together 4 tablespoons jerk paste, tomato paste and chicken stock.
- Preheat broiler on high, place rack on the second or third level from the broiler. Remove the chicken from pot and let cool for 5 minutes. Place chicken on a greased foiled lined baking sheet, cut the leg and thighs from the breast, pop in the oven and cook for 5 minutes, brush chicken with jerk bbq sauce, pop in the oven for 5 minutes. Flip chicken over, cook for 5 minutes, then brush chicken with jerk bbq sauce, pop back in the oven for 5 minutes and brush with jerk bbq sauce. Chop chicken in pieces, serve hot with sauce on the side.