Teriyaki Chicken

Marinate chicken for at least 2 h before sous vide for deeper flavor penetration

Always reserve clean marinade before adding raw chicken—never use marinade that touched raw meat for glazing

Pat chicken very dry after removing from bags—moisture prevents the glaze from caramelizing into that glossy coating

This temperature gives traditional appearance that guests expect

Still incredibly moist compared to conventional methods thanks to sealed bag

Perfect for slicing thin for salads or sandwiches