Step 1

Pierce the chicken with a knife evenly all over. Then season the chicken evenly with creole seasoning on both sides. Then rub 2 tablespoons jerk paste on both sides evenly over. Place 1 half of chicken, 1 sprig of thyme and 2 bay leaves in sous-vide bag, repeat with other chicken.

Step 2

Heat a large pot of water with sous-vide machine, bring water to 149 degrees, place chicken in water bath and cook for 1 hour and 30 minutes. While chicken cooks, make jerk bbq sauce, in a medium bowl mix together 4 tablespoons jerk paste, tomato paste and chicken stock.

Step 3

Preheat broiler on high, place rack on the second or third level from the broiler. Remove the chicken from pot and let cool for 5 minutes. Place chicken on a greased foiled lined baking sheet, cut the leg and thighs from the breast, pop in the oven and cook for 5 minutes, brush chicken with jerk bbq sauce, pop in the oven for 5 minutes. Flip chicken over, cook for 5 minutes, then brush chicken with jerk bbq sauce, pop back in the oven for 5 minutes and brush with jerk bbq sauce. Chop chicken in pieces, serve hot with sauce on the side.