Sous Vide chicken kebabs with soy, ginger, honey & lime

The beauty of cooking chicken Sous Vide in advance of braaing/ barbequing is ensuring the chicken is one hundred percent cooked through without burning the crust due to the sugar content in the marinade.

Through this Instant Pot Sous Vide method and controlled temperature level, the chicken will be cooked through but very tender, so the skewers don’t require much time on the fire. You simply want to baste and cook them until just starting to char. You can make and Sous Vide the chicken in advance. The soy ginger, honey, and lime is a simple flavour-packed marinade that is perfect for summer.

I’m thrilled with my latest kitchen appliance and you can find out all about the Instant Pot® Duo Plus when you check out my recipe for how to cook ostrich steak sous vide and a tagliata recipe.

You can marinate the chicken overnight, just leave the lime juice out adding that back in just before cooking.

How to make sous vide chicken kebabs with soy ginger, honey & lime

A few of my other Instant Pot recipes:

Lamb shanks with red wine, rosemary and bay leaves

Vietnamese caramel salmon in the Instant Pot

Instant Pot gammon with ginger beer & rooibos

Confit duck legs with cherry sauce

Chicken & dumplings in the Instant Pot

Sous Vide Ostrich steak tagliata

Serves 2 (makes 3 big kebabs/skewers)

Sous Vide chicken kebabs with soy, ginger, honey & lime

How to make Sous Vide chicken kebabs with soy, ginger, honey & lime in the Instant Pot. 

Print Recipe

Prep Time:10 minutes mins

Cook Time:2 hours hrs

Ingredients

Chicken kebabs:

• 500 gms – 550gms skinless boneless chicken breast meat
• Lime wedges to serve

Marinade:

• 2 Tbsp soy sauce
• 3 Tbsp honey
• Zest and juice of a limes
• 2 garlic cloves crushed
• 2 tsp grated ginger
• 1 Tbsp sunflower oil
• 2 tsp sriracha hot sauce or more if you like it hotter

Instructions

• Cut the chicken thighs in half and place in a Ziploc or vacuum sealer bag.
• Fill the bowl of your Instant Pot to the 2/3 level.
• Make the dressing by adding all the ingredients to bowl and whisking. Pour half of the sauce into the bag with the chicken and seal via a vacuum sealer or the displacement method (dropping the bag into water displacing as much air as possible and then sealing). Submerge the bag into the water ensuring the seal is above the water level. Close the lid of the Instant Pot.
• Set the Sous Bide function to temperature 65C / 149F and the time for 1 hour 30 minutes.
• After the time is reached the Instant Pot will beep. Remove the bag of chicken meat and thread onto the skewers.
• Heat the remaining half of the marinade in a small pot until it thickens. You can add some of the liquid from the chicken to thin it down.
• Baste the chicken with the marinade and cook briefly over a fire or a griddle pan.

Notes

You can sous vide the chicken in advance to save time. 

Servings: 3 Kebabs

Author: Sam Linsell

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