How to Make Perfect Smoked Bacon Chicken Chesapeake

Beyond our stunning beaches and notable traffic, Delmarva shines for its legendary seafood, especially our Blue Crabs, which are the heart of countless mouthwatering dishes. Today, we're making an all-time local favorite with a twist - Bacon Chicken Chesapeake, but with the juicy tenderness that only sous vide cooking can achieve before finishing it off in the smoker. Perfect for the seafood enthusiast with a love for that smoky BBQ goodness, this recipe marries succulent chicken and crispy bacon with the decadent taste of Blue Crab. Get ready to fire up your smoker and join us in crafting a dish that celebrates the soul of Delmarva's culinary scene.

• SOUS VIDE

• VACUUM SEALER

• KNIFE SET

Ultimate Smoked Bacon Chicken Chesapeake: Delmarva's Best Kept Secret!https://www.youtube.com/watch?v=w9hhC2Wr2To&t=1sBeyond our stunning beaches and notable traffic, Delmarva shines for its legendary seafood, especially our Blue Crabs, which are the heart of countless mouthwatering dishes. Today, we're making an all-time local favorite with a twist - Bacon Chicken Chesapeake, but with the juicy tenderness that only sous vide cooking can achieve before finishing it off in the smoker. Perfect for the seafood enthusiast with a love for that smoky BBQ goodness, this recipe marries succulent chicken and crispy bacon with the decadent taste of Blue Crab. Get ready to fire up your smoker and join us in crafting a dish that celebrates the soul of Delmarva's culinary scene.

Print

With ImageWithout Image

Ultimate Smoked Bacon Chicken Chesapeake: Delmarva's Best Kept Secret!

Yield: 4

Author: Delmarva Backyard

Prep time: 30 MinCook time: 4 H & 30 MTotal time: 5 Hour

Fire up your pitmaster skills and get ready to infuse some serious flavor into your kitchen with this step-by-step guide on crafting the ultimate Bacon Chicken Chesapeake. This dish is not just a meal; it's a journey through the heart of Delmarva's seafood paradise, with a pitmaster's touch to make it truly unforgettable.

Ingredients

• 4 Organic Chicken Breast
• 2 Tbsp Butter
• 1 Pack Center Cut Bacon strips
• 1 Tbsp Old Bay
• 2 Tbsp Parmesan Cheese
• 2 Tbsp Mayo
• 4 oz Cream Cheese (room temperature)
• 1/2 Tbsp Worcestershire Sauce
• 1 1/2 tsp Salt
• 1 tsp Black Pepper
• 1 Tbsp Mustard
• Splash of Old Bay Hot Sauce
• Splash of Apple Cider Vinegar
• 16 oz of Lump Blue Crab Meat (Lump or Claw)
• 2 Tbsp Extra Virgina Olive Oil

Instructions

1. Sous Vide Setup: Crank up your Sous Vide to a steady 150°F (65.5°C). This precise temperature is the sweet spot for chicken that's so tender, it'll practically melt in your mouth.
2. Chicken Prep: Take your chicken breast and give it the VIP treatment by sealing it with a good dollop of butter in a vacuum bag designed for Sous Vide cooking. This isn't just cooking; it's an infusion of flavor and moisture.
3. Sous Vide Cook: Submerge your chicken in the Sous Vide bath for a 4-hour flavor infusion. This low and slow cook is your secret weapon for chicken that's unbelievably juicy.
4. Smoker/Grill Prep: Get your smoker or grill fired up to 350°F (176.5°C). We're not just cooking bacon; we're crafting crispy golden strips of perfection to crown your dish.
5. Bacon Mastery: Cook that bacon till it's crispy enough to shatter into the perfect bite-sized pieces. This is more than a topping; it's a crispy, smoky revelation.
6. Chicken Resting: After the Sous Vide marathon, let your chicken breast rest on the counter for about 1 hour. This is the pitmaster's pause - the key to locking in those juices and setting the stage for slicing heaven.
7. Slice and Dice: Carve that chicken into 1/2" thick slices. More surface area means more room for all that smoky, savory flavor we're about to add.
8. Crab Sauce Creation: Combine Old Bay, Parmesan, mayo, cream cheese, Worcestershire sauce, salt, pepper, mustard, hot sauce, and vinegar in a blender. Blend until you've got a smooth, flavor-packed crab sauce that'll knock your socks off.
9. Smoker/Grill Finale: Amp up the heat to 450°F (232°C) for the grand finale. This is where the magic happens.
10. Sear with Flair: Get that cast iron skillet sizzling with olive oil on the smoker/grill. Sear each slice of chicken, basking in the glory of that perfect brown crust. Remember, it's already cooked through; we're here for that extra layer of flavor.
11. Warm That Sauce: Let the crab sauce mingle on the smoker/grill, heating up to become the warm, comforting blanket that'll envelop your chicken.
12. The Masterpiece Plating: Lay down those chicken slices, blanket them in your warm crab sauce, and then unleash a shower of crispy bacon bits. Finish with a dash of Old Bay, and there you have it - a plate of Bacon Chicken Chesapeake worthy of a pitmaster.
13. The Feast: Dive in and let each bite transport you to a world where smoky, savory, and creamy flavors collide. This isn't just a meal; it's an experience.

Notes

You can use a standard zip lock bag as long as you get all the air out (place it in a pot of water until you get right to the top and then zip it closed)

Recommended Products

ANOVA SOUS VIDE

Additional Tips

• Sous Vide Alternative: If you don't have a sous vide machine, use a ziplock bag and a pot of water to remove air before sealing.

• Crispy Bacon: Ensure bacon is crispy enough to shatter into pieces for the perfect topping.

• Preheat the Smoker: Properly preheat the smoker to 450°F for the final sear to enhance the flavor.

Perfect for any gathering or a special dinner, this dish combines the smoky goodness of bacon, the richness of crab, and the succulence of perfectly cooked chicken.

FAQ Section

Q: Can I use a different type of crab meat? A: Yes, lump or claw crab meat works well, but lump crab meat offers a better texture and flavor.

Q: What if I don’t have a sous vide machine? A: You can use a ziplock bag and a pot of water to remove air and seal the bag before cooking in a pot at a steady temperature.

Q: How do I prevent the chicken from drying out? A: Sous vide cooking followed by resting the chicken for an hour helps retain moisture and tenderness.

Q: Can I use other types of meat? A: Yes, this method works well with other poultry or even pork tenderloin.

Q: How do I store leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 3 days.