Mediterranean Chicken Marinade

I only cook for myself, so I usually marinate, vacuum and freeze portions of chicken. The problem with lemon-marinated poultry can be the texture. If left too long, the acid denatures the proteins, turning the meat from juicy to mushy. To avoid that, I freeze straight after adding the marinade to the bag. No thawing! I sous vide it for 2 hours at 74 C straight from the freezer to keep the quality. After 2 hours separate bag juices but keep them. Pat the chicken dry with paper towel. (once dry, it browns better) Brown on the skin side in a very hot pan and some vegetable oil. 60 seconds and the other side 30 seconds is probably enough. Add a finely minced shallot or a clove of garlic. Sauté for about 30 seconds until fragrant. Now add the bag juices, 1 Tsp of white Miso, 1 Tsp of Butter and stir until the sauce comes together. If too salty, add 1 Tsp of honey to balance it.

Little zip. Went well with garlic and herb potatos

I've made the marinade twice. Once for chicken and once for pork. Definitely a keeper recipe.