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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.
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.
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.