Caribbean Jerk Chicken - Sous Vide

Caribbean Jerk Chicken

2 servings

I have become obsessed with using a Sous Vide. The proteins turn out perfect every single time.

We were in the Caribbean a few weeks ago and had some amazing jerk chicken. They were using Island Jerk Sauce from the Tropical Pepper Company that's actually made here in the US, in Medford, NJ of all places... You can buy it on Amazon or directly through their website.

Ingredients:

·       1 lb. chicken breasts, boneless / skinless

·       3 T Jerk Sauce

·       Salt & Pepper

·       1/2 C Mexican blend cheese

·       Cilantro for garnish

Directions: 

1.     Salt & pepper the chicken breasts

2.    Put them in zip lock bags

3.    Add 1.5 T to each bag to cover the breasts

4.     Set the sous vide water temp to 149° 

5.    Cook for 55 minutes

6.    About 5 minutes before it's done cooking, set your oven to broil

7.    Remove the chicken, reserve the au jus from the bags and set aside

8.    Cover the chicken with cheese

9.    Broil until the cheese melts

10.  Garnish with cilantro & serve with the Au Jus 

Horrible presentation, but whatever...