Garlic Lime Chili Chicken Breasts

Ingredients for 2

• 1 ½ Cups Water (for brine)

• 2 Tbsp Salt (for brine)

• 1 Tbsp Sugar (for brine)

• 2 Tbsp Lime Juice (for brine)

• 2 Boneless/Skinless Chicken Breasts

• 3 Tbsp Minced Garlic

• 1 Tbsp Honey

• 1 Tsp Salt

• 1 Tsp Chili Powder

• ½ Tsp Smoked Paprika

• ½ Tsp Ground Pepper

• 1 Lime, thinly sliced

• 1 Tbsp Butter (for finishing)

Directions

• 

  Step 1

  Combine brining ingredients (water, salt, sugar and lime juice) in a medium size bowl and stir until dissolved. Add the chicken to the bowl, cover and refrigerate for 30 minutes.

• 

  Step 2

  In a small bowl, mix together the dry ingredients (salt, chili powder, smoked paprika and pepper).

• 

  Step 3

  Drain and rinse the chicken. Pat dry with a paper towel and place on a plate. Coat the breasts with the honey, then sprinkle the dry ingredients evenly on both sides of the breasts and place in either a gallon zip lock bag or a vacuum seal bag (based on whichever method you normally use) but do not seal yet.

• Step 4

  Set your Anova Sous Vide Precision Cooker to 147.3ºF / 64.1ºC.

• 

  Step 5

  Add the minced garlic to the bag making sure there is garlic evenly over both sides of the chicken. Next, do the same with the sliced lime and seal the bag using the immersion technique or your vacuum sealer and place into the water bath.

• In a Frying Pan

• Step 0

  When the chicken is ready to be removed, heat your frying pan over medium high heat and add the butter.

• 

  Step 1

  Remove the breasts from the water bath and take out of the bag, making sure to remove the lime slices, and once the butter is completely melted and frothy, brown them in the pan (about 1-2 minutes per side).

• Step 2

  Serve the chicken with mashed potatoes and a fresh salad with cilantro-lime dressing.

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