Page 106 - Barbecue Chicken Made Easy

The ultimate solution to dry breasts is cooking chicken with a technique called sous vide, and then finishing it on the grill. We call this sous vide que and we discuss this marvelous method, with videos on this page on our website. For a Deep Dive on the subject, we have written an ebook called “Sous Vide Que Made Easy: How To Deliciously Marry The Grill And Smoker With Sous Vide” .
When cooking sous vide you put the chicken in a plastic bag, squeeze the air out of the bag, and submerge it in water that is precisely and consistently held at, let’s say, 154°F. You wait for the center of the meat to reach 154°F, and hold it there for at least 2 minutes to make it safe. At that temperature the meat is much more moist and tender than at 160°F yet it is safe, as we discuss in the chapter on safety. But 2 minutes isn’t enough to make the meat tender, so typically you’ll leave it at 154°F for an hour or two.