Peri Peri Chicken Breast

This is nice for an easy peri peri chicken craving as it doesn't require making a sauce from scratch. I like to use a combination of Nando's hot and garlic sauces but any peri peri (or piri piri) sauce that you like can be used here. Combining the sauce with cooked onions, garlic, and chili pepper adds some additional depth and heat into the sauces while your chicken is cooking in the bath.

Author

pratik114

Prep Time: 00:05

Recipe Time: 02:00

Temperature : 149F / 65C

Ingredients

• 2 skin on chicken breasts (bone-in or boneless - I used a bone-in split breast)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 chili pepper, minced (optional for extra heat)
• 3 tbsp Peri-Peri sauce/marinade of your choice (I opted for 3/4 Nando's spicy sauce + 1/4 Nando's garlic sauce
• Oil to saute
• Salt and pepper, to taste

Directions

1. Set your Anova Sous Vide Precision Cooker to 149ºF / 65.0ºC
2. Add oil to a pan and add in diced onions. Cook, over medium, for about 2 min while adding some salt halfway. Then add in minced garlic and chili pepper and cook for another minute. Remove from heat.
3. Score the chicken breasts with a knife, this will help the sauce get inside. Bag up the chicken breasts with the peri peri sauce and your onion/garlic/pepper mixture.
4. Drop it into the bath and cook for 2 hours.

Finish under a broiler to get a dark and crispy crust

1. Place oven rack about 5-6 inches from the top and set the oven broiler to high
2. Remove chicken breasts from the bag and wipe off any excess marinade. Pat the chicken dry with a paper towel
3. Place chicken breasts skin side up on a baking sheet or wired rack until they are nicely browned and crispy, about 5-7 mins.
4. Serve with limes, onions, and garnish such as cilantro. You can also serve with additional peri peri sauce or your own pan sauce made from the excess marinade.