Sous Vide Tzatziki Chicken Dinner
My husband loves to fuel my cooking excursions. The purchase of this Sous Vide from Amazon was one such fueling moment. I literally got a call that went something like, “I just bought you something. I heard it’s amazing. Look at the Amazon cart.” If you know my husband, that is right in line with his personality and hilarious all at the same time.
Because this wasn’t something I even had on my radar at the time, it took some time for me to even figure out what I wanted to cook with the thing. Now, it’s one of my favorite tools to cook meat (chicken and beef mostly) if I have a little extra time. The meat comes out so moist, it’s really worth it.
Let’s Actually Talk Dinner Now
For this dinner, I prepped some chicken legs with dill, garlic, lemon, salt and pepper. They were then placed in a sealed freezer gallon bag and clipped to the side of the pot that the sous vide was already prepped at 165 degrees. My favorite part is that it can stay at that temperature (as long as it’s over 140 for food safety!) for hours. It won’t overcook! And because you’re placing it in hot water to cook, you can even start with frozen meat, just add at least 30 minutes. I think that’s been my biggest value add – don’t have to think about thawing meat. If you need help with the prepping of bag, I highly recommend this video.
While the chicken is cooking, you can prep the tzatziki sauce by zesting then juicing a lemon, mincing a cucumber, mincing some garlic, and finally combine with plain Greek yogurt, dill, salt and pepper. It was a perfect amount of time to let the sauce sit and meld.
You can prep this meal a day or two ahead of time by making the sous vide chicken and the sauce. When ready to serve, sear the chicken in a hot skillet for about 5 minutes. Voila – Tzatziki Chicken for dinner in less than 10 minutes thanks to a little meal planning 🙂
If prepped the day before, you can have dinner the next night in less than 10 minutes!
- Sous Vide Cooker
- 2 gallon Freezer Bags or Sous Vide Bags
- 2 lbs Chicken, legs, thighs, or breasts- your choice!
- 2 Lemons, small
- 2 tbsp Dill, dried, divided
- 1.5 tsp Salt, divided
- 1 tsp Pepper, divided
- 6 cloves Garlic, minced and divided
- 1 tbsp Olive Oil, extra virgin
- 1 Cucumber, seeded and minced
- 1 cup Plain Greek Yogurt, low or full fat
First, fill a large container with water and start sous vide preheating to 165 degrees F.
While preheating, slice one of the lemons. Prep your seasoning by mixing 1 tbsp of dill, 1 tsp of salt and 1/2 tsp of pepper. Lay chicken onto a cutting board or other surface and then rub dry seasoning mix onto chicken. Mince 3 cloves of garlic and rub onto chicken as well.
Place half of chicken into freezer bag or other sous vide bag in even, single layer. Lay sliced lemons onto chicken and drizzle with olive oil. Repeat with the other half of chicken.
Use self sealing method to ensure no air in bags (see link in blog!) and pin to side of water bath. Allow to cook for at least 2 hours (2.5 hours if frozen chicken). Prep tzatziki sauce once chicken is in water bath.
When chicken has cooked at least 2 hours, preheat cast iron or other skillet to medium-high. Then, remove chicken from bags and pat dry. Finally, sear in hot skillet about 2 minutes on all sides. Serve with tzatziki sauce.
Wash and peel cucumber. Then, with a spoon, scoop out middle to remove seeds and mince. Next, using a clean dish towel, squeeze excess moisture from cucumber.
Zest and juice remaining lemon and mince 3 final cloves of garlic. Combine with Greek yogurt, prepared cucumber, remaining dill, salt and pepper. Cover and let sit for about 2 hours or overnight.