Jerk Chicken

• Prep time: 0:20:00
• Cook time: 2:15:00
• Serves: 4

Ingredients

• 1 kilogram chicken legs and thighs on the bone
• 2 tablespoon vegetable oil
• 3 tablespoon dunn's river jerk seasoning paste
• 2 teaspoon garlic granules
• 1 teaspoon ground turmeric
• 2 teaspoon jerk or chicken seasoning powder

Method

• Combine the oil and all spices together in a large mixing bowl. Add the chicken to the bowl, ensuring it is well covered in the spice paste.

• Place the chicken in one or more vacuum sealed bags suitable for sous vide cooking. At this stage the bags can be refrigerated until you are ready to cook.

• Preheat the sous vide bath to 77 °C.

• Place the bags containing the chicken in the preheated water bath for 2 hours (or up to 6 if convenient).

• When the cooking time is up, remove the chicken from the water bath and allow to rest for 5 minutes. Remove the chicken from the bags and brown the skin. This can be done on a griddle pan, under the grill, or on the barbecue.

References

• Lisa Q. Fetterman. Sous Vide at Home. pp. 75