Instructions
- Prepare Pickled Red Onion Relish: Combine red onion, apple cider vinegar, water, sugar, and salt in a jar. Shake well and refrigerate for at least 30 minutes.
- Combine all Marinade ingredients in a bowl. Add Chicken to the marinade and toss to coat evenly. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
- Preheat sous vide immersion circulator to 165°F (74°C).
- Place marinated chicken tenders in a vacuum-seal bag and seal. Alternatively, use a zip-top bag and remove as much air as possible using the water displacement method.
- Cook chicken tenders in the sous vide water bath for 1.5-2 hours.
- While chicken is cooking, prepare the Sauce: In a saucepan, combine all Sauce ingredients. Bring to a simmer over medium heat and cook for 15-20 minutes, stirring occasionally, until slightly thickened.
- Remove chicken tenders from the bag and pat dry with paper towels.
- Heat a grill or grill pan to medium-high heat.
- Grill chicken tenders for 2-3 minutes per side, brushing generously with the barbecue sauce mixture, until slightly charred and caramelized.
- Serve immediately with Pickled Red Onion Relish.
