Sous Vide Garlic Cilantro Spatchcock Chicken
Discover the perfect recipe for Sous Vide Garlic Cilantro Spatchcock Chicken. Learn how to achieve juicy, flavorful chicken with this step-by-step guide. Master sous vide cooking today!
- Prep Time: 20 minutes
- Cook Time: 4 hours and 15 minutes
- Total Time: 4 hours and 35 minutes
- Yield: 2 whole chickens 1x
- Category: Main Course
- Method: Sous Vide, Grilling/Broiling
- Cuisine: International
Ingredients
Scale
- 2 whole chickens, spatchcocked
- 1 cup fresh cilantro, chopped (30g)
- 6 cloves garlic, minced
- 1/4 cup olive oil (60ml)
- 1 tablespoon lemon juice (15ml)
- 1 tablespoon lime juice (15ml)
- 1 teaspoon ground cumin (2g)
- 1 teaspoon paprika (2g)
- 1 teaspoon salt (5g)
- 1/2 teaspoon black pepper (1g)
Instructions
- Preheat the sous vide water bath to 150°F (65°C).
- In a bowl, combine cilantro, garlic, olive oil, lemon juice, lime juice, cumin, paprika, salt, and black pepper.
- Mix the marinade until well combined.
- Place each spatchcocked chicken in a large resealable plastic bag.
- Divide the marinade evenly between the two bags.
- Seal the bags, removing as much air as possible.
- Massage the marinade into the chickens to ensure even coating.
- Submerge the sealed bags in the preheated sous vide water bath.
- Cook the chickens sous vide for 4 hours.
- After cooking, remove the bags from the water bath.
- Preheat a grill or broiler to high heat.
- Remove the chickens from the bags and pat them dry with paper towels.
- Grill or broil the chickens for 5-10 minutes to brown the skin, turning as needed.
- Remove the chickens from the heat and let them rest for 5 minutes.
- Carve and serve the sous vide garlic cilantro spatchcock chicken.
Notes
- Consider increasing the amount of minced garlic in the marinade for a bolder garlic flavor.
- Experiment with herbs like rosemary or thyme to customize the dish’s flavor profile.
- Pat the chickens dry before grilling or broiling to achieve a crispy skin.
Nutrition
- Calories: Varies
- Fat: Varies
- Protein: Varies