For this recipe, I am going to use my grill and am going to sear the skin and prepare the chicken for presentation.
Preparing the Grill for Searing the Chicken Skin
This step is just as important as all the previous steps. This is where you will take your Sous Vide Bone-in, Skin-on Chicken Breast and prepare it for presentation. If you served the chicken as is, people would believe the chicken isn’t cooked yet, so we need to make it pretty for serving.
First, we need to heat our grill up, I used a propane grill, I lit it, and turned both burners on high to heat up the grill. If you were using a charcoal grill, you would prepare half a charcoal lighting chimney and allow the coals to burn and when they turn gray, they are ready, and then you would dump them into your grill and close the lid to heat it up.
Once you have your grill lit, close the lid, and allow it to get to at least 400⁰F before you place your chicken on the grill.
Open the lid and make sure your grill is cleaned and prepped for cooking. You do this by running a wired grill brush over the cooking grate and then brushing it with an oil-soaked cloth or with a piece of hard beef fat, suet.
It should look like this when it is ready for the chicken breast.