This recipe is so easy and produces delicious moist chicken with crispy skin. Start with the highest quality  chicken you can find. The lowest inflammatory chicken is corn-free and soy-free. I get mine from lectinlightchicken and US Wellness Meats.

No they don’t look good coming out of the sous vide. My favorite is 165 deg F for 8 hours in the water oven.

The magic happens after an overnight dry brine with just salt. Then into the Ninja on smoke setting 275 deg F for 30 minutes and ta da.