Sous Vide BBQ Chicken Legs
Savor incredibly juicy and tender chicken legs with a crispy skin, all perfectly cooked using a sous vide method and finished with your favorite BBQ sauce.
Ingredients
- 6-8 chicken legs & flats skin on
- 2 cups favorite BBQ sauce
- 4 tablespoons butter cut into cubes
- 2 tablespoons olive oil for frying skin
- 2 tablespoons parsley optional for topping
- salt & pepper to taste
Instructions
- Fill a large pot with water and submerge the immersion circulator. Set the temperature to 165°F (74°C).
- In a small bowl, stir together the cubes of butter and parsley. Season the chicken legs with salt and pepper.
- Place the butter and legs into vacuum bags (about one tablespoon of butter per three legs per bag). Vacuum seal the bags and place them into the large pot when the water reaches the cooking temperature.
- Monitor the temperature to ensure it stays at 165°F (74°C). Sous vide the chicken legs for a minimum of one to four hours, as desired. My legs were finished at three and a half hours.
- Before removing the chicken legs from the water bath, preheat a deep fryer (or stovetop skillet with an inch of olive oil) to 375°F (190°C). Remove the chicken legs from the bags and let the excess moisture drip off. Dunk the chicken legs into the fryer for one minute, until the skin is brown and crispy.
- Pour your favorite barbecue sauce over the legs and let them rest for 10 minutes. Serve hot and enjoy!
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