Back to Chicken
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Overview
Cook the seasoned chicken in one flat layer, then brown it quickly in a hot skillet. Toss it with charred peppers and onions and serve with warm tortillas and lime.
Time and temperature
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| Texture | Bath setting | Cook time |
|---|---|---|
| Juicy | 145°–150°F | 1–3 hours 30 minutes |
| Tender | 155°–160°F | 1 hour 30 minutes–3 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
- 145°–150°FJuicy
- Soft, juicy chicken for fajitas with a brief skillet finish.
Best for
- Fajitas
- Tacos served immediately
- Rice bowls served immediately
Notes
- Keep the breast whole and flat in the bag, then slice against the grain after cooking.
Tips
- Marinate in the refrigerator, then discard the used marinade before bagging.
- Pat the cooked breast dry before the brief sear.
- Sauté the vegetables separately so they stay crisp.
- 155°–160°FTender
- A firmer, familiar bite that slices neatly for fajitas.
Best for
- Traditional fajitas
- Quesadillas served immediately
- Tortilla soup served immediately
Notes
- Keep the breast whole and flat in the bag, then slice against the grain after cooking.
Tips
- Measure the thickest point before choosing a row.
- Keep one breast per bag so the geometry stays flat and non-overlapping.
- Add a splash of lime juice after slicing for brightness.
Get it ready
- Season the chicken evenly.
- Spread the seasoned fajita strips in one layer inside a food-safe bag.
Finish and serve
- Sauté the peppers and onions in a hot skillet until charred but still crisp.
- Take the chicken out of the bag, pat it dry, and brown it quickly in the same skillet.
- Slice the chicken, toss it with the vegetables, and serve with warm tortillas.
Useful tips
- Keep the breast whole and flat through the bath, then slice against the grain for tender fajita strips. The the listed row do not cover pre-sliced, stacked strips.
- Sauté peppers and onions separately so they char instead of steaming in the bag.
- Use clean utensils and plates after opening the bag, keep cooked chicken away from raw-poultry juices and equipment, and serve 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.