Back to Chicken
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Overview
A savory dry rub seasons the chicken in the bag, while the grill adds smoky char at the end. Brush on the barbecue sauce during the final minutes so it turns sticky without burning.
Time and temperature
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| Texture | Bath setting | Cook time |
|---|---|---|
| Juicy & Tender | 150°–155°F | 1 hour 30 minutes–2 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 150°–155°FJuicy & Tender
- Juicy chicken with smoky char and sticky sauce from the grill.
Best for
- Summer BBQs
- Family gatherings
- Cookouts
Tips
- Works with breasts, thighs, drumsticks, or whole pieces
- Don't put sauce on too early or it will burn
- Thighs stay juicier than breasts
Get it ready
- Pat the chicken dry and rub it lightly with oil.
- Season with barbecue dry rub, or simply use salt and pepper.
- Arrange the chicken in one layer in a food-safe bag, then seal.
- Keep the bag fully submerged while the chicken cooks.
Finish and serve
- Take the chicken out of the bag and pat every piece very dry.
- Grill over medium-high heat until the outside is browned and lightly charred.
- Brush with barbecue sauce during the final few minutes, turning until the sauce is sticky.
- Rest for 5 minutes, then serve.
Useful tips
- Skin must dry completely before bagging or it'll never crisp on the grill. The trick is uncovered overnight in the fridge — the cold air pulls moisture out and leaves a leathery surface that turns shattering-crisp under high heat. Skip this and you get rubber.
- Brine for 12 hours before sous vide. A simple wet brine of 5% salt by weight (about 1/3 cup per quart of water) seasons the meat from the inside out. Sous vide alone won't penetrate seasoning past the surface, but brining will.
- Sous vide at 150°–155°F for 1 hour 30 minutes–2 hours. Lower and the texture is too soft for grilling; higher and you've lost the juiciness. Dark meat is more forgiving than white, so if you're cooking thighs only, you can push to 160°F.
- Sauce in the last minute over direct fire, never longer. BBQ sauce burns easily because of the sugar, and you want char marks, not a layer of carbon. Brush on, flip immediately, brush again, pull. Three turns max.
- Anti-tip: don't sauce in the bag. Cooking BBQ chicken in sauce gives you a steamed, gloppy texture and ruins the bark you're trying to develop on the grill. Save the sauce for the finish, where it can caramelize properly.
- Continue cooking as needed, then check every piece at 165°F in its thickest area with a food thermometer, avoiding bone. Continue cooking and recheck any piece below 165°F, then serve every piece immediately.
Questions
QJuicy & Tender: Can I use bone-in chicken?
Yes. Bone-in pieces work well for BBQ chicken. Bath timing remains; check every piece at 165°F in its thickest area with a food thermometer, avoiding bone, before serving right away.
Cook safely
Use the bath time for texture, then use a food thermometer before serving. Check the thickest part of every piece of chicken, away from the bone. Every spot should reach 165°F. If any spot is cooler, keep cooking and check it again. Use clean plates and utensils, and keep cooked poultry away from raw juices.