Cooler-Cooked Chicken

🥘 Ingredients

• chicken breasts 4
• kosher salt
• freshly ground black pepper
• canola oil 1 tbsp
• oil-packed sun-dried tomatoes ½ cup
• sun-dried tomato oil 2 tbsp
• honey 1 tsp
• fresh mint 1 tbsp
• lemon juice 2 tsp
• soy sauce ½ tsp
• Frank's RedHot ½ tsp
• shallot 1 medium
• jalapeño pepper 1

1. 1

   Season chicken breasts all over with kosher salt and freshly ground black pepper .
2. 2

   Sous vide the chicken at 148°F for at least 95 minutes (up to 3 hours).
3. 3

   After removing chicken from bags, pat dry with paper towel. Heat canola oil in a 12-inch heavy-bottomed stainless steel skillet or cast-iron skillet over high heat until shimmering. Add the chicken skin side down and sear until the skin is crisp, 3 minutes .
4. 4

   Drizzle with lemon wedges or Sun-Dried Tomato Vinaigrette.

Sun-Dried Tomato Vinaigrette

1. 1

   Whisk together all ingredients in a medium bowl: oil-packed sun-dried tomatoes , sun-dried tomato oil , honey , fresh mint , lemon juice , soy sauce , Frank's RedHot , shallot , and jalapeño pepper . The vinaigrette can be stored in a sealed container for up to 3 days.