Chili-Rubbed Chicken & Chimichurri

Author

Josh W

Prep Time: 00:20

Recipe Time: 02:00

Temperature : 165F / 73.9C

Ingredients

• 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

1. Set SV to 165/2.
2. Pat chicken dry.
3. Mix up spices listed down to but not including the olive oil and below, season the chicken with it, and vac seal chicken.
4. Drop chicken in bath and cook for 2 hrs at 165.
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.
6. Remove chicken from bags and pat dry.
7. Re-season if necessary.
8. Brush with thin layer of avocado oil.
9. Drop chicken skin-side down onto screaming hot CI skillet, sear for a few minutes per side.

Finishing Steps

1. Serve with Chimichurri or whatever other sauces you like.