Sous Vide Grilled Monterey Chicken Breasts

3.50 from 6 votes

Sous Vide Grilled Monterey Chicken Breasts

Monterey Chicken Breasts cooked sous vide, layered with bbq sauce, bacon, and Monterey jack cheese, then finished on the grill and topped with fresh Pico de Gallo.

Prep Time15

Cook Time2 15

Total Time2 30

Course: Main

Cuisine: American

Servings: servings

Calories: 578kcal

Author: Jeremy Klae

Ingredients

4 Boneless Skinless Chicken Breasts
Blackened Seasoning
8 Pats Salted Butter
1 Cup BBQ Sauce
4 Slices Thick Cut Bacon
4-8 Slices Monterey Jack Cheese
Pico de Gallo for topping

Instructions

Set the Sous Vide Circulator to 145°f for two and a half hours.
Season the chicken breast with Cajun Blackened Seasoning
Place Chicken Breasts in Vacuum Seal bags, top each breast with two pats of butter, and vacuum seal the bags.
Once the water has come to temperature, place the chicken in the Sous Vide bath.
Preheat the grill to 400°f.
Remove the chicken from its bags and brush the top side with BBQ Sauce.
Place the chicken breasts top down on the hot grill grate.
As soon as you see grill marks and the bbq sauce begins turning sticky and dark burgundy, flip the chicken over. About 4 minutes on each side is all this should take.
Top each chicken breast with one whole slice of bacon and 1-2 slices of Monterey Jack Cheese. Close the grill lid and let the cheese melt.
Remove the Monterey Chicken from the grill and serve topped with Pico de Gallo.

Video

Notes

Using the butter during the sous vide process is essential to getting the perfect texture from this chicken. Don't skip that ingredient.

Be sure to cook your bacon ahead of time so it's ready to go.

Don't overcook the chicken on the grill. The grilling portion of this recipe is to add color to the chicken, seal on the BBQ sauce, and melt the cheese. None of this should take long at all, especially at 400°f.

Nutrition