Asian BBQ Chicken

Sous Vide Spicy Asian BBQ Chicken Thighs ​This recipe uses a two-stage process: a deep aromatic "infusion" via sous vide, followed by a high-heat sear on the grill with a spicy, sweet glaze. ​Prep time: 15 mins Cook time: 1.5–2 hours Servings: 2-4 ​

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% Daily Values based on a 2,000 calorie diet

Step 1

​1. Sous Vide Preparation Place the chicken thighs in a vacuum-seal bag or a heavy-duty gallon freezer bag. Add the soy sauce, ginger coins, star anise, 5-spice, and smashed garlic. Seal the bag (using the water displacement method if using a freezer bag).

Step 2

2. The Cook Preheat your sous vide water bath to 167°F (75°C). Submerge the bag and cook for 1.5 to 2 hours. This temperature ensures the dark meat is tender and the fat has begun to render.

Step 3

3. Prepare the Glaze & Salad While the chicken cooks, whisk together all the BBQ glaze ingredients in a small bowl. For the salad, smash the cucumbers with the flat side of a knife, chop into chunks, and toss with the vinegar, sesame oil, sugar, and pepper flakes. Set aside in the fridge.

Step 4

​4. The Sear Remove the chicken from the bag and pat extremely dry with paper towels (this is critical for a good sear). Preheat your grill (like a Recteq 380) to high heat.

Step 5

5. Finish Place chicken skin-side down on the hot grates for 60–90 seconds to crisp the skin. Flip the thighs, brush the tops generously with the Spicy BBQ Glaze, and grill for another 60 seconds until the sauce is tacky and lacquered.

Step 6

6. Serve Plate the chicken alongside the cucumber salad and top everything with plenty of fresh sliced green onions.