Chocolate Chile Barbecued Chicken


Courtesy of Staff Blogger Madeline Fiore
Serves 4


  • 4 chicken breasts*, bone-in sea salt and Freshly ground black pepper to taste
  • 1 orange, cut into 8 wedges for garnish
  • Cilantro, for garnish
  • Chocolate Chile BBQ Sauce


  1. Fill and preheat the SousVide Supreme to 146F/63.5C.
  2. Season the chicken with salt and pepper.
  3. Divide the chicken breasts between two large (gallon/3.8 liter) cooking pouches, two to a pouch, and vacuum seal.
  4. Submerge in the water oven and cook for at least 2 ½ hours and up to 6 hours.
  5. Preheat an oiled grill or grill pan or your broiler to high heat.
  6. Remove the chicken breasts from the cooking pouches and brush with Chili Chocolate BBQ Sauce.
  7. Sear the breasts on the hot oiled grill for approximately 1 minute per side or until caramelized. Again if you don’t have a grill, use your broiler on high for a few minutes.
  8. Garnish with chopped cilantro and orange wedges.

*If you prefer legs and thighs, use 4 leg quarters (or 4 legs and 4 thighs separated) putting two quarters to a pouch. Adjust the cooking temperature to 176F/80C and cook the chicken 2-1/2 – 6 hours. Proceed as for breasts.

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