# Sous Vide grilled chicken breast

**URL:** <https://community.anovaculinary.com/t/sous-vide-grilled-chicken-breast/10411>\
**Category:** First Cook Essentials\
**Created:** [November 19, 2017, 1:08am UTC](https://community.anovaculinary.com/t/sous-vide-grilled-chicken-breast/10411 "2017-11-19T01:08:44Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![nbmartin](https://avatars.discourse-cdn.com/v4/letter/n/ed8c4c/32.png) [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\
**Post date:** [November 19, 2017, 1:08am UTC](https://community.anovaculinary.com/t/sous-vide-grilled-chicken-breast/10411/1 "2017-11-19T01:08:44Z")

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Any ideas how to do grilled chicken breast?

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [November 19, 2017, 2:51am UTC](https://community.anovaculinary.com/t/sous-vide-grilled-chicken-breast/10411/2 "2017-11-19T02:51:19Z")

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Skin or skinless?

I’d sous vide the chicken breast, 140F/60C for 2.5 to 3hrs to allow for pasteurisation. Remove from bag. Dry. Season. And whack it on the grill for a little Maillard reaction.

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**Author:** ![nbmartin](https://avatars.discourse-cdn.com/v4/letter/n/ed8c4c/32.png) [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\
**Post date:** [November 19, 2017, 2:06pm UTC](https://community.anovaculinary.com/t/sous-vide-grilled-chicken-breast/10411/3 "2017-11-19T14:06:04Z")

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Thank you, sounds like a great plan