Home Cooking

Sous Vide Chicken

Dino's style Chicken Sous Vide


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Dino's style Chicken Sous Vide

zackly | Dec 6, 2013 01:08 PM

I rarely post my own recipes or ring my own bell but I had to share this. It is fantastic!

I recently saw a segment, on PBS I think, about an iconic fast food chicken place with several locations in and around Los Angeles, Dino’s Chicken and Burgers http://www.dinoschickenandburgers.com/. Read the reviews and you’ll see their patrons have a cult like devotion to their chicken. It doesn’t hurt that it’s only about six bucks for a half chicken and French fries. Living on the East Coast I wanted to see if I could duplicate their recipe. They precook the chicken then marinate it in their “secret” sauce then grill it to order. I’m generally am not a big fan of chicken breasts because they are blander easier to overcook than thighs but my local supermarket had bone-in, skin-on breasts on sale for .99 cents a pound, so I went with them for this recipe. The fact that I could pre-cook my chicken sous vide made me think I could get a juicy final product. After some online research for their secret sauce several people speculated it was a variation of Piri- Piri Sauce, which I had never heard of.
From Wikipedia:
Piri piri sauce (used as a seasoning or marinade) is Portuguese in origin and "especially prevalent in Angola, Namibia, Mozambique and South Africa".[5] It is made from crushed chilies, citrus peel, onion, garlic, pepper, salt, lemon juice, bay leaves, paprika, pimiento, basil, oregano, and tarragon.[6]
I used Emeril’s sauce with a few modifications.
This recipe is just a starting point and by no means a recipe that you need to follow closely. I’ve used fresh jalapeno, bird’s eye, habanero, really any hot pepper as well as Cubanal and sweet bell peppers. I just balance the sauce with more heat (pepper flakes, cayenne, bottle hot sauce etc.) or more acid (cider or balsamic vinegar, lemons or limes) or I add a little sweetness (sugar, honey or agave or artificial sweetener). I add ground turmeric and sometime annatto and a tablespoon or two of tomato paste to mellow and thicken. Saffron would also be a great addition, I bet. Dino’s chicken looks like Tandoori Chicken so they probably use red food color. I like fresh cilantro so I add it if I have it on hand. I’ve made this sauce two ways, raw and cooked. I prefer heating everything in a saucepan then processing it in a blender but raw is good too.
I salt and pepper the chicken breasts then add a little of the piri piri sauce to the bag and cook @ 60 degrees C. (140F.) for a minimum of 3 hours. I cool the still bagged chicken in running cold water until they are still slightly warm, then I add more sauce and marinade for @ least 1 hour but longer is better. Obviously, if you are marinating overnight you need to refrigerate. When I’m ready to serve I heat my gas grill and cook the breasts skin side up to start then flip them. I noticed that pre-cooked chicken skin does not stick to the grates as much as raw skin does. Remember, you are grilling only to warm through and get some tasty carmelization/charring of the surface. Do not overcook! That would defeat the benefit of pre-cooking them sous vide. I’ve never cooked them right from the refrigerator but I probably would warm the chicken first in the microwave @ a low setting prior to grilling. To serve: drizzle with more sauce , chopped cilantro or parsley and I like a big dollop of sour cream to offset the hot sauce.

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