Shopping for BBQ Gear? Start Here!
Visit Amazing Ribs website
Visit Amazing Ribs website

2,000+ Free Pages

2,000+ Free Pages

YOU ARE HERE >> AmazingRibs » BBQ Techniques » Perfect Grilled Chicken Breasts, The Sous-Vide-Que Method

Share On:

Perfect Grilled Chicken Breasts, The Sous-Vide-Que Method

Created By:

Clint Cantwell
Clint Cantwell, AmazingRibs.com President And BBQ Personality
three chicken breasts cooked with sous vide at different temperatures
Pitmaster Club Members Only
To view this page, please join the Pitmaster Club — Or take a 30 day free trial.
Comments & Questions
Ask Us Anything
Sign in BBQ joint

Before you can post a comment or question you must sign into our commenting partner, Disqus. This helps make sure everyone hanging around the grill is civil. We do not tolerate nastiness, racism, porn, inappropriate language, or attacks on others. All comments are the property of AmazingRibs.com and we reserve the right to quote them, edit them, delete them, and block people from making future comments.

Please leave comments and questions on the same page that is devoted to that subject so others can see questions and our answers when they are reading about the subject. You must enable JavaScript to use the comments section, and you must accept cookies to post comments. Note: the software that runs Disqus is different from the Pitmaster Club, so members need to sign into the Pitmaster Club separately.

Moderators

Meathead
Max
Clint
Spinaker
Prof. Blonder
Jerod
Huskee
Sheila Ann

Click to comment or ask a question...
Sous-vide-que bottom round roast makes an inexpensive and extremely lean cut of beef mouthwateringly tender by combining the sous vide
  • Created by: Clint Cantwell
Read more
Grilled ribeye steaks are always a crowd favorite but it is easy to overcook this pricey beef cut. By starting
  • Created by: Clint Cantwell
Read more
Pastrami is the ultimate expression of beef brisket, and it is at its best if you start with sous vide.
  • Created by: Clint Cantwell
Read more
Create succulent ribs on the smoker or grill by marrying water and fire in this recipe for sous-vide-que St. Louis
  • Created by: Clint Cantwell
Read more
This item is for members only
Create perfect pork loins every time with this recipe for sous vide and smoked (sous-vide-que) pork loin. Lean pork loin
  • Created by: Clint Cantwell
Read more
This item is for members only
Cooked to perfection with sous vide then lightly charred on the grill, this sous-vide-que lobster tail recipe is the best
  • Created by: Clint Cantwell
Read more
Beer Can Chicken is not a good way to cook chicken. Here's why, and how you can make better roast
  • Created by: Meathead
Read more
This item is for members only
Fire meets water with the introduction of the sous-vide-que cooking method. By starting steak in a temperature controlled sous vide
  • Created by: Clint Cantwell
Read more
This recipe takes duck confit to new heights by using the sous vide method for moistness and tenderness along with
  • Created by: Clint Cantwell
Read more
Create mouthwateringly tender Texas-style BBQ beef brisket every time with this recipe for sous vide and smoked brisket. By starting
  • Created by: Clint Cantwell
Read more
This item is for members only
This recipe has the flavor and flair of Jamaican jerk chicken minus the heat normally associated with it. It is
  • Created by: Henrik Oscarsson
Read more
This grilled skinless buxom chicken breasts marinade was the first recipe I ever sold.
  • Created by: Meathead
Read more
This item is for members only
Sous Vide and the grill and smoke combine to make the best turkey you have ever tasted. This sous-vide-que turkey
  • Created by: Meathead
Read more
This item is for members only
Beef prime rib is a popular holiday roast. Here's how to prep a whole beef prime rib from the butcher
  • Created by: Meathead
Read more
This item is for members only
Sous vide and live fire grilling come together in this delicious twist on tacos featuring Asian-inspired flank steak.
  • Created by: Chef Stef
Read more
The bird’s the word with these mouthwatering smoked and grilled poultry recipes.
  • Created by: Meathead
Read more
  • Created by: Ray Sheehan
Read more
Published On: December 2, 2014
Last Modified On: December 2, 2014

On This Page

New Recipes, Reviews, and Science Sent To Your Inbox!

Subscribe to receive our FREE weekly newsletter, Smoke Signals, and never miss a new recipe!

Up Your BBQ IQ By Joining The Pitmaster Club

Get a free trial of the AmazingRibs.com Pitmaster Club and experience everything that the world’s largest membership-based BBQ and grilling community has to offer. No credit card required!

Get your FREE 30-day trial here
Jump To Top