This eye-catching, juicy maple-citrus glazed sous vide chicken is bursting with flavour from a sweet, tangy glaze of maple syrup, orange, lemon and lime.
The recipe. inspired by 3 others, is really appealing to me because it’s simple, it looks pretty and, most importantly, it’s damn delicious. The sauce has a tartness which I love, but you can always hold back on some of the lime or lemon if you prefer. It cooks down to a golden sticky glaze which makes the chicken – normally bland on its own – zing. The maple syrup is key to the taste I think.
I used a sous vide or “water bath” method to cook the chicken. “Sous vide is a culinary technique in which vacuum-sealed food is immersed in a water bath and cooked at a very precise, consistent temperature. The precise temperature control allows you to cook food to perfection, while the forgiving nature of this cooking method also eliminates concerns about overcooking. (Cedarlane Culinary)”.
The bottom line is a perfectly cooked chicken breast – tender and juicy – every time. As with all sous vide cooking, it’s pretty much stress free as there is no guesswork on ‘doneness’. Love that! The chicken is cooked for 90 minutes (or up to 4 hours if you’re busy with other things) and then finished with the glaze just before serving.
Tailor to your Taste (and ingredients on hand)
- You can use lemon or lime instead of both. I wouldn’t change the orange juice and zest though.
- The recipe has some heat from chili flakes which you can increase or eliminate as you like. You can also substitute with sriracha or other hot sauce.
- If you don’t have cornstarch on hand, you can cook down the sauce further until it thickens. It will take a little longer and there won’t be as much sauce so keep that in mind. I like lots of sauce!
No sous vide machine? No problem.
Although I love the sous vide for it’s predictability on achieving tenderness and the exact temperature ayou set it for, you can also cook your chicken breasts by grilling, baking, poaching or broiling them. Then just continue with the recipe as written.
Serve over white rice or quinoa to soak up any sauce that drips off the chicken. This chicken can also be cut into bite sized pieces and served with toothpicks as an appetizer.
Also try our Spicy Honey-Lime Chicken – scroll down for a picture and link below. And search in our website menu for other sous vide recipes.
Check out a similar grilled chicken dish:
Spicy Honey-Lime Chicken (get recipe here)