Sous Vide Filipino Chicken BBQ
Speed - 95%
Simplicity - 98%
Tastiness - 100%
98%
Delicious!
Perfectly cooked chicken bbq inside and out. Succulent, tender, flavorful. I'm totally impressed!
Ingredients
- 1 Whole Chicken
- 1/4 Cup Soy Sauce
- 1/4 Cup Brown Sugar
- 1/4 Cup Banana ketchup
- 1/4 Cup Peanut Butter
- 1/2 Cup Pineapple Juice
- 2 Tablespoons Lime Juice
- 2 Cloves garlic grated
Instructions
- Whisk all ingredients except for the chicken in a bowl.
- Cut the chicken into pieces and marinate overnight.
- Put the chicken and marinade in a sous vide bag and cook for 4 hours at 165F.
- Get the chicken pieces out of the bag and reserve the cooking juices.
- Season the chicken with salt and finish off on the grill.
- Simmer the cooking juices in a saucepan until thick. Use for basting or as sauce on the side.
This you've got to try. Aside from the fact that chicken cooked via sous vide comes out really moist and tender(well almost any other food does), this bbq marinade is really delicious. Unlike most bbq sauces with very pronounced smoky flavors, this one presents a unique blend of sweet, fruity, and tangy characteristics. Not that I'm saying this is better than your favorite bbq, but rather different and very much worth trying.
It all relies on this marinade. Mix equal parts of soy sauce, brown sugar, banana ketchup, and peanut butter. Then add a splash of pineapple juice, a few tablespoons of lime juice, and some grated garlic.
A few notes:
- Tomato ketchup will certainly work in place of banana but will make the flavors too acidic. You may need to adjust the amount of lime juice needed to compensate for this.
- It would be best to use calamansi(Philippine lemon) whenever available for its distinct flavor which you wouldn't get from any other citrus fruit. Limes would come near but still won't be the same.
- Orange juice is a very excellent substitution for pineapple juice. Haven't tried it yet, but I'm guessing cranberry juice would work really fine.
Just whisk all those ingredients until the marinade comes together, then put it in a bag together with your chicken pieces and let the flavors infuse overnight or up to two days for better results.
I've simply cut my chicken in halves as you can see for easier handling later on the grill. You may chop yours into smaller portions if you wish and thread them into skewers for finishing.
This marinade will work great for pork kabobs too!
Simply put the chicken, right in the bag where it sat marinating, into a water bath set to 165F with your immersion circulator and leave it to cook for 4 hours. Two hours may actually be enough if you've cut your chicken into smaller portions.
When the time's up, get the chicken out of the bag and pour all the cooking juices into a saucepan. Set it over low to medium heat, stirring occasionally, until it has reduced to a consistency similar to ketchup.
This “bbq sauce” will be excellent for basting your chicken as it finishes off on the grill. It'll also serve as a sauce to go on the side at the dining table.
Give the chicken pieces a final touch of salt and lay it on a very hot grill for a minute or two for each side.
I've actually prepared this recipe a couple of times before but never in those attempts have I managed to finish the chicken with all its skin intact. Also, given all those sugars in the marinade, getting the chicken fully-cooked inside meant too much charring on the outside.
I know you would agree that grilling chicken is not an easy feat to master. Sous vide has changed this and I swear, this is by far the best version I've done of any chicken bbq.
Just as expected from cooking sous vide. All those juices stayed within the meat, waiting to ooze out with every single slice or bite. 
Ingredients
- 1 Whole Chicken
- 1/4 Cup Soy Sauce
- 1/4 Cup Brown Sugar
- 1/4 Cup Banana ketchup
- 1/4 Cup Peanut Butter
- 1/2 Cup Pineapple Juice
- 2 Tablespoons Lime Juice
- 2 Cloves garlic grated
Instructions
- Whisk all ingredients except for the chicken in a bowl.
- Cut the chicken into pieces and marinate overnight.
- Put the chicken and marinade in a sous vide bag and cook for 4 hours at 165F.
- Get the chicken pieces out of the bag and reserve the cooking juices.
- Season the chicken with salt and finish off on the grill.
- Simmer the cooking juices in a saucepan until thick. Use for basting or as sauce on the side.
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