Chili-Rubbed Chicken & Chimichurri

Ingredients for 0

• 2 Bone-In, Skin-On Chicken Breasts

• 2 tsp kosher salt

• 1 Tbsp ground paprika

• 1 Tbsp chili powder

• 1 Tbsp ground fennel

• 1 tap fresh cracked pepper

• 1 tap onion powder

• 1 tsp ground cumin

• 1/4 cup olive oil

• 1/2 bunch fresh cilantro

• 1/2 bunch fresh parsley

• 1 shallot, quartered

• 4 cloves garlic

• 1 lemon, zested and juiced

• 1 tsp kosher salt

Directions

• Step 1

  Set SV to 165/2.

• Step 2

  Pat chicken dry.

• Step 3

  Mix up spices listed down to but not including the olive oil and below, season the chicken with it, and vac seal chicken.

• Step 4

  Drop chicken in bath and cook for 2 hrs at 165.

• Step 5

  Make Chimichurri: Combine all ingredients from the olive oil, down, in a food processor and process until finally minced, be careful not to over-blend.

• Step 6

  Remove chicken from bags and pat dry.

• Step 7

  Re-season if necessary.

• Step 8

  Brush with thin layer of avocado oil.

• Step 9

  Drop chicken skin-side down onto screaming hot CI skillet, sear for a few minutes per side.

• Finishing Steps

• Step 0

  Serve with Chimichurri or whatever other sauces you like.

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