Sous vide cooking has become increasingly popular in recent years as an easy and convenient way to cook meat, fish, vegetables and more to perfection. The sous vide technique involves vacuum sealing food in a plastic pouch then cooking it to a very precise temperature in a water bath. This results in food that is cooked evenly throughout with no over or underdone spots.
One question that often comes up with sous vide cooking is whether you should marinate meat and chicken before cooking it this way. There are pros and cons to marinating chicken breast or thighs before cooking sous vide that are important to understand.
What is Sous Vide?
Sous vide utilizes precise temperature control to cook food evenly and retain moisture. Food sealed in plastic pouches is immersed in a water bath that is heated to the target temperature. The pouches prevent moisture loss while allowing the heat to penetrate from all sides.
Once the food reaches the set temperature, there is no risk of over or undercooking. The length of cooking time simply determines how tender the final result will be. Longer cook times result in more tender meat as the connective tissue breaks down.
A standard sous vide setup consists of:
- A water bath or sous vide precision cooker to heat and circulate water
- Vacuum sealer and bags to seal food in pouches
- Container for the water bath such as a stock pot or sous vide container
Sous vide offers benefits including:
- Precise control – Set the exact temperature you want
- Consistent results – Food cooked evenly from edge to edge
- Retention of moisture and nutrients
- Convenience – Food cooks unattended
- Flexibility – Cook for short or long periods
From steak to vegetables to eggs, just about any food can be cooked with the sous vide method.
Does Chicken Need to be Marinated Before Sous Vide?
Marinating is often done to tenderize and flavor meat before cooking with high, dry heat methods like grilling, broiling or roasting. Since sous vide cooks food gently in a moist environment, marinating may seem unnecessary.
However, there are still some benefits to marinating chicken destined for sous vide cooking:
Flavor Enhancement
Marinades infuse chicken with spices, herbs and other flavorings. The seasoning penetrates deeply and stays locked in during sous vide cooking. You’ll end up with chicken that is seasoned throughout instead of just on the surface.
Tenderization
Acids in marinades like vinegar, citrus juice or yogurt help break down connective tissues in chicken. This can slightly improve tenderness, even with the gentler heat of sous vide.
Moisture
Some marinades contain oils, buttermilk or acidic ingredients that keep chicken juicy. Marinating before sous vide may enhance moisture retention.
Food Safety
Marinades can contain ingredients like salt, alcohol and acids that help inhibit bacteria. Marinating chicken before sealing the pouches provides an extra layer of protection against food borne pathogens.
Best Marinades for Sous Vide Chicken
When selecting a marinade for sous vide, avoid thick sauces like barbecue or teriyaki as they can turn gloopy with extended sous vide cooking. Opt for marinades with a higher water content instead.
Fresh Herb Marinades
Marinades made with fresh herbs, oil, acid and seasonings are excellent choices for infusing flavor into sous vide chicken. Consider marinades made with:
- Parsley, basil, dill, cilantro or other soft herbs
- Lemon juice, lime juice, vinegar or verjus for acidity
- Garlic, shallots, ginger or chiles for flavor
- Olive oil, avocado oil or other healthy oils
- Spices like coriander, paprika or cumin
- Salt and pepper for seasoning
Herb marinades penetrate the chicken well and don’t over-thicken during extended sous vide cooking.
Yogurt-Based Marinades
Plain yogurt makes an excellent base for sous vide marinades. The yogurt tenderizes the chicken while the acidity helps the seasoning penetrate. Consider mixing yogurt with:
- Minced garlic
- Chopped fresh herbs like mint, dill or parsley
- Spices such as coriander, cumin or smoked paprika
- Chopped chiles or hot sauce for heat
- Lemon or lime juice
The yogurt keeps the marinade clingy so the flavors really stick to the meat.
Fruit-Based Marinades
Juicy fruits like pineapple, mango, papaya and kiwi add bright flavor and tenderizing enzymes to chicken marinades. Combine diced fruit with:
- Chopped aromatic veggies like onions, garlic, ginger or lemongrass
- Chiles or hot sauce
- Citrus juice
- Olive oil or coconut milk
- Fresh herbs
- Spices like coriander, cumin or turmeric
The fruit purées into the marinade leaving the chicken supremely tender and infused with flavor.
Buttermilk Marinade
Soaking chicken in buttermilk is a long-standing marinating technique and it works beautifully for sous vide too. The buttermilk tenderizes the meat while adding vitamin D for improved texture. Jazz it up with:
- Minced garlic
- Fresh herbs
- Spices and seasonings
- Hot sauce or chile peppers
The buttermilk transforms into a rich, flavorful sauce as the chicken cooks.
How Long to Marinate Chicken for Sous Vide
Marinating time can range from just 15 minutes for thin cuts like chicken breasts up to overnight or 24 hours for whole chickens and thick cuts.
Here are recommended marinating times for sous vide chicken:
| Chicken Cut | Marinating Time |
|---|---|
| Chicken breasts | 15 minutes to 2 hours |
| Chicken thighs | 1 to 4 hours |
| Chicken legs or wings | 4 to 8 hours |
| Whole chicken | Overnight or 12 to 24 hours |
For quicker marinating, piercing the chicken with a fork can help the marinade penetrate faster. Flip the chicken in the marinade periodically to evenly coat all sides.
Refrigerate chicken while marinating to avoid any bacterial growth.
Should You Marinate Chicken After Sous Vide?
While marinating chicken before sous vide can add flavor and moisture, you may also consider marinating after cooking for these reasons:
Avoid Diluted Flavor
Marinating raw chicken before sous vide can cause some subtle flavor loss as the seasoning diffuses into the water bath. Post-sous vide marinating ensures concentrated, intense flavor.
Speed
Marinating takes just minutes after sous vide since the chicken has already been cooked. Simply toss the hot chicken with your marinade to instantly infuse flavor.
Food Safety
Marinating after sous vide is safest since the chicken has already been fully pasteurized by the water bath. Raw marinades can contaminate uncooked chicken.
New Texture
A sticky, sauce-like marinade coating helps give sous vide chicken an appealing lacquered texture. Marinating post-cooking ensures the marinade sticks cleanly to the meat instead of diluting.
Simple Process
Skip lengthy marinating time by cooking chicken plain in sous vide then marinating just before serving. Cut down on steps and streamline the process.
Tips for Marinating After Sous Vide
Follow these tips for infusing flavor after sous vide:
- Pat chicken dry first – This helps the marinade adhere better.
- Toss hot chicken with marinade – Warm meat absorbs flavor quickly.
- Use reduced or concentrated marinades – Thick glazes coat better than thin liquids.
- Broil or grill after marinating – Create a crusty exterior.
- Marinate just long enough to coat – Usually 5 to 10 minutes.
Almost any type of sauce, glaze or dressing can be used to instantly flavor sous vide chicken. Get creative with your favorite marinades and condiments!
Should You Marinate AND Post-Marinate?
For the most intense flavor infusion, consider both marinating before AND after cooking your chicken sous vide.
Pre-marinating tenderizes the chicken and allows seasoning to penetrate deeply. Post-marinating then adds a boost of flavor and lacquered texture.
When marinating both before and after, use these tips:
- Before: Use a wet marinade with herbs, spices, oil and acid
- After: Brush, drizzle or toss chicken with thick glazes or reduced sauces
Here’s an ideal combo:
- Before: Lemon-herb marinade
- After: Sweet and smoky barbecue glaze
The twice marinated chicken will have a beautifully caramelized exterior with juicy, flavorful meat that’s seasoned all the way through.
Sous Vide Chicken Marinade Recipe
This zesty yogurt marinade packs a flavor punch into sous vide chicken. Marinate overnight before cooking then glaze after for the ultimate juicy and tender chicken.
Ingredients:
- 1 1⁄2 cups plain Greek yogurt
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- Zest and juice from 1 lemon
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1⁄4 teaspoon cayenne pepper
- Salt and pepper to taste
- 4 boneless skinless chicken breasts
Instructions:
- In a bowl, combine the yogurt, garlic, ginger, lemon zest and juice, spices and salt and pepper.
- Place the chicken breasts in a gallon size resealable plastic bag.
- Pour in the marinade and seal the bag removing any air.
- Massage the bag gently to evenly coat the chicken with marinade.
- Refrigerate for 12-24 hours, turning the bag occasionally.
- Preheat your sous vide water bath to 150°F.
- Remove chicken from the marinade and pat dry. Discard used marinade.
- Seal chicken in fresh sous vide bags then cook for 1 to 2 hours until heated through.
- Remove chicken from the bags and pat dry. Brush with your favorite glaze, sauce or dressing before serving.
The rich and aromatic marinade infuses the chicken with delicious flavor. An added sauce or glaze after sous vide gives it some sweetness or spice. Enjoy this restaurant-quality chicken at home!
Common Questions
Does marinating work with frozen chicken breasts?
Yes, marinating can help add flavor and moisture to frozen chicken breasts. Thaw the chicken first before marinating to allow the seasoning to penetrate fully.
How long can I marinate chicken in the refrigerator?
For food safety, marinate chicken for no more than 24 hours. Toss the marinade after this time to avoid bacteria growth.
Can I re-use marinade from raw chicken?
Never re-use a marinade that has touched raw meat or chicken. The bacteria risks are too high. Always make a fresh batch.
Should I marinate chicken after brining?
Absolutely! Brining seasons the meat and helps it retain moisture. Marinating after brining boosts flavor. Pat chicken dry before marinating for the best results.
What’s the best temperature to cook sous vide chicken?
For juicy, safe chicken, cook at 140-150°F for 1 to 4 hours depending on thickness. Dark meat can go up to 165°F. Use pasteurization tables to determine minimum times.
Conclusion
Marinating is an excellent way to maximize the flavor and moisture of sous vide chicken. Pre-marinating allows seasoning to penetrate deeply while post-marinating adds sticky glaze. For the best of both, marinate before AND after cooking.
Choose marinades with fresh herbs, spices, oil and acid for a flavor boost without over-thickening. Allow enough time for marinades to work their magic according to the size and thickness of the chicken.
With the gentle heat of sous vide, marinades really get a chance to tenderize and infuse flavor throughout the chicken. Get creative with global marinade inspiration from Indian, Mediterranean, Asian and Latin American cuisines.
For juicy, seasoned chicken, marinating really completes the sous vide experience. Infuse your chicken with flavor and moisture before sealing it for perfect results every time.