From this month’s Degustabox, I was inspired by The Spice Hunter’s Coriander and Lime Rub to make these Crispy Sous-Vide Chicken Drumsticks
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This Coriander and Lime rub is made with garlic, coriander, sea salt, onion, lime, cilantro, sugar, cumin, and jalapeno pepper.
If you follow me on Instagram and see my stories I have been having fun in the kitchen lately especially with sous-viding. When I worked in the industry the application of sous-viding was popular in one restaurant I worked at in Palm Beach, Florida and we sous-vide our meats, fish, and lobster. Now, this technology is available for home use and I love it!
When I buy chicken, I will buy a whole chicken and butcher it. I separate it into wings, breast, thighs, and drumsticks. I chose this recipe with drumsticks because I don’t really use them unless it is for fried chicken and my freezer is full! I will use the bones to make stock.
These Crispy Sous-Vide Chicken Drumsticks take two hours to cook with an immersion circulator setup and then right after they are cooked they are broiled till the skin becomes golden. Crispy skin on the outside, tender and juicy on the inside!
Crispy Sous-Vide Chicken Drumsticks
Ingredients
- 8 ea chicken drumsticks
- 4 tsp. salt
- 4 tsp sugar
- 4 tsp. Coriander and Lime Rub
- 3 TBSP extra virgin olive oil
Instructions
- Gather all ingredients and equipment
- Heat your immersion circulator to 155°F complete with the water bath set up.
- Place drumsticks in sous vide bags and season with salt, sugar, rub, and oil.
- Cook the drumsticks for 2 hours.
- Remove the cooked chicken drumsticks from the bags and place on a cookie sheet or oven-safe dish. Broil the drumsticks on high until golden brown.
Nutrition
331
So good!!! Will make again
2 hour at the given temperature wasn’t enough time for my drumsticks to cook thoroughly. I even seared them in the oven for 10 minutes afterwards. I would say at least 4-5 hours of cooking with sous vide would be enough.
I am sorry that this didn’t work out for you.
That’s not the way it works. Your chicken was fully cooked and perfectly safe to eat but because it was at 155 it was probably a little pink. Set your immersion heater to 165 for a more traditional level of “doneness.”
Hi Stacey – I have been trying to Sous Vide quail legs, and tried everything from 1 hour to 10, and nothing seems to be working. My Duck Leg Confit is really good, but these small, little Quail Legs turn out tough, albeit, with good flavor, kinda of annoying to eat. Any advice?
Hi Darren, thanks for your question :). My husband and I spoke about this and we haven’t tried to do this. I did see one recipe sousviding for three hours at 145F and then searing quickly after.
No protein in the nutrition facts?
Thanks, Patrick! I have updated the nutrition facts using calorieking.com my plugin for the nutritional facts didn’t do it correctly. Thanks again 🙂
We have a sous vide and have only used it once. I’ve saved this recipe so we can try it!
Yeah, that’s awesome!! Thank you!
Oh I am obsessed with this Coriander Lime spice by Spice Hunter. Also, got it in my Degustabox last month and have already used it in 10 recipes! 🙂
That’s awesome! This spice rub is really good.
Such a great way to cook them up!
Thanks!