Marinated chicken skewers – sous vide BBQ
My wife has pulled out the post Christmas diet book so we are eating lean food marinated in butter milk. Chicken skewers were tonight’s little number. Thank you CSIRO at lest the heirloom tomatoes and basil have start so the salad to accompany had some integrity. She had dutifully been down the shops and returned with some lovely fresh thigh fillets a subtle blessing and a packet of skewers. As the afternoon went on my wife cut the chicken up and tossed it in the marinade. At this point I stepped in with my bright ideas.
At the Fine Food Australia 2012 trade show we had a group of Asian chefs that ran two high volume food court restaurants stop past and have a chat about how sous vide might help them speed up turning over those delicious glazed chicken skewers. They were already vacuum packaging the skewers when the were made to accelerate the infusion of the marinade. One hour at 70°C in the 28 litre Cambro powered by the ever so accurate Sous Vide Professional – Classic series by Polyscience and their chicken skewers are precooked deliciously tender and ready to power through over the hot yukatori grill and bliss.
Back to topic; I said to my wife lets sous vide the skewers in the marinade for 30 minutes before we BBQ them and see what happens.
The marinade went like this
1 Clove garlic crushed
¼ cup Lemon juice
1 Green chilli, seeded and very finely diced
½ cup of butter milk
400 gm Chicken thigh fillet cut in to cubes
Nice straight froward recipe, I had to trim the skewers down a little to make sure they would fit into the vacuum bag. We threaded the chicken on to the skewers and packed them with all the marinade and sealed them in a single layer.
In to the water bath for thirty minutes at 70°C
Then straight out of the bag on to the barbie.
On the BBQ we just let them color nicely, it only took a few minutes knowing that the chicken was fully cooked through.
Then straight to the plate.
I will work on different marinades over the summer and blog how I go.