Sous Vide Grilled Chicken Breasts with Japanese Glaze and Dipping Sauce


140°F chicken? This is madness! Juicy, juicy madness… Heston Blumenthal’s 140°F sous vide chicken was high on my “sous vide must be magic” list. Now, I know it’s safe – the USDA says that Chicken is safe to eat after 15 minutes at 140°F, and with a sous vide water bath, I can keep it …

What you will need

Sous Vide water bath (I used a SousVide Supreme Demi, but you can improvise one with a beer cooler)

Vacuum sealer

Grill (I use a Weber Summit. Here is the current version of my grill.)

4 bone in, skin on chicken breasts, ribs trimmed

2 teaspoons kosher salt

1/2 cup soy sauce

1/2 cup mirin (Japanese sweetened rice wine, or substitute sweet sherry)

1/4 cup sake (Japanese brewed rice wine, or substitute dry sherry)

chicken juices from the sous vide bags

If you have a sear burner or infrared burner, this is the time to use it – you want the grill as hot as possible. That way, you brown the outside of the chicken without cooking into the (already perfectly cooked) center of the meat.

There should be a little flaring from the fat dripping on the grill – it helps with browning – but turn the chicken often to keep it from turning into a grease fire. And, when first turning the chicken, work it carefully from the grill grates, to keep the skin from tearing.

Next time I’ll seal some slices of garlic, ginger, and green onions in with the chicken, for an extra hit of flavor. (Discard these before grilling if you try it.)

I served the chicken with soba noodles tossed with sesame oil and edamame. Rice and an Asian stir fried vegetable (like bok choy) are also good suggestions for side dishes.


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