Sous-Vide Jerk Chicken

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Sous Vide jerk Chicken

I’ve had my Joule sous vide machine for a few months, but 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.

Sous-Vide Jerk Chicken

tips For Success:

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 time specified in recipe. Check 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.

Sous-Vide Jerk Chicken

Recipe Video:

Recipe:

Sous-Vide Jerk Chicken
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Sous-Vide Jerk Chicken

Tips for success: 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 time specified in recipe. Check 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.
Course Main Course
Keyword jerk chicken
Total Time 3 hours 30 minutes
Servings 8 persons

Equipment

  • Sous Vide machine
  • Sous Vide bags
  • Large pot
  • Baking sheet

Ingredients

  • 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

Instructions

  • 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.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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