So I just did split chicken breasts (with bones and skin) marinated in Teriyaki for 24hrs, prior, and left in for the SV… These things were MASSIVE… like over 1 lb each (growth hormones for sure. oh well)
I SV’d them for 2 1/2 hrs at 167F. Then a quick grilling while sprayed with olive oil.
They came out pretty good, although I feel like they could have been a bit juicier. And also, the Teriyaki absorption could have been better.
A friend suggested that I could inject the breasts with Teriyaki before the SV ? Or do you have a better idea ?
Anyway, I think I’m going to look for smaller breasts the next time, which will give me more surface area, and they might be inherently juicer, and more tender too ?
What time and temp do you suggest for split chicken breasts ?
Also, I’m thinking about doing whole chicken thighs, with bones and skin…