Overview
BBQ chicken is a backyard BBQ staple - juicy chicken with smoky char and sticky BBQ sauce. The challenge is getting tender, fully-cooked meat without burning the sauce. Sous vide ensures perfectly cooked chicken every time, then finish on the grill for char and caramelized sauce.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Juicy & Tender | 150°–155°F | 1 h 30 min–2 h | 4 h |
Chicken needs to reach safe temp while staying juicy.
Food Safety Notes
Chicken should reach at least 165°F / 74°C per USDA guidelines for instant pasteurization. Cooking at 150°–155°F for 1 h 30 min–2 h achieves pasteurization and juicier texture. Hold the bath long enough to achieve full pasteurization (see time table). Finish with a high-heat sear to prevent cross-contamination.
See our food safety guide.
Texture Profiles
- 150°–155°FJuicy & Tender
- Incredibly juicy, tender chicken that stays moist even when grilled. The meat is fully cooked and safe, with better texture than traditional grilled chicken. BBQ sauce caramelizes without burning.
Prep & Bagging
- Pat chicken dry
- Rub with oil
- Season with dry rub or just salt and pepper
- Vacuum seal (Works with breasts, thighs, drumsticks, or quarters)
- Submerge in water bath
Finishing & Crisping
- Remove chicken from bags and pat dry
- Preheat grill to medium-high heat
- Grill chicken until charred
- Brush generously with BBQ sauce
- Continue grilling and basting
- Sauce should be caramelized and sticky
- Rest 5 min before serving