Marinated Jerk Chicken with Sous Vide

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Let us show you how to make boneless chicken thighs, with a little extra kick. Use the Avalon Bay Sous Vide Circulator or the Avalon Bay Sous Vide Water Oven for even cooking.

Ingredients:

  • 1 1/2 lbs skinless boneless chicken thighs
  • 1 gallon-sized plastic storage bag
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp ground clove
  • 1/2 tsp chili powder
  • 1/2 tsp black pepper
  • 1 1/2 tsp salt

Preparation:

  1. Combine the garlic powder, onion powder, paprika, clove, chili powder, salt and pepper. Apply on the chicken thighs generously
  2. Let rest at room temp for 30 minutes
  3. While the chicken thighs are resting, set your sous vide station up, and set to 170°F
  4. Place your chicken thighs into one gallon-size plastic storage bag and remove as much air as possible
  5. Place the chicken thighs into your sous vide container for 1.5 hours
  6. Take the chicken thighs out of the liquid and let rest still in the plastic storage bags
  7. Serve
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