Sous Vide Brown Sugar and Basil Marinated Chicken Thighs

This is an experiment. I read about another similar recipe and liked the flavor combo but didn’t have all necessary ingredients. You can find the original here My version is marinated, cooked sous vide, and broiled in the oven instead of pan fried and baked. Start with a large bowl and add: 

  • Large cup of light brown sugar, free of clumps
  • Large squeeze of minced garlic from the tube
  • Large pinch of freeze dried basil and Cilantro each
  • A little avocado oil or olive oil (¼ teaspoon)
  • Dash of white wine(I used Riesling) 
  • About a Teaspoon of kosher salt
  • Several turns of freshly ground pepper
  • Dash of aged balsamic vinegar
  • Long squeeze of honey
  • Butter, small pat for sauce to finish

Combine well with whisk or use electric beaters set on low. This marinated about 8 thighs. 

Marinate Chicken

Set up your sous Vide cooker to 140 degrees and let chicken thighs marinate while the water heats up.  When ready to cook, prepare your sous Vide bags by vacuum sealing the thighs in the marinade and placing in a second air tight bag for cooking. 

Insert package into the water bath when water reaches temperature. After about two hours raise the temperature to 165 and cook for 45 minutes longer. You can leave it for about three hours, but I don’t recommend much longer. With sous Vide, the meat will be cooked thoroughly and only the skin will need to brown and crisp. 

Submerge chix in water bath
Set up an ice bath for removal of chicken from water bath. Allow chicken to cool for about 20 minutes. In a large bowl, remove chicken from  marinade and transfer chicken carefully to pan with tongs when ready to broil. Preheat broiler to 400, line pan with parchment or foil and line up the chicken, reserving the juice in small pan. 

Use heavy object to fully submerge
Broil chicken for 6-8 minutes and allow to rest for a few more minutes, until just blackened. In pot, reduce juices by half and serve with broiled chicken on the side. Stir occasionally and add salt or pepper if needed. Finish by adding butter to sauce with heat off and incorporate. Spoon over chicken and enjoy! 

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