And finally to wrap up the weekend, behold my latest culinary masterpiece: chicken thighs marinaded in teriyaki sauce and cooked sous vide!
I began with boneless, skinless chicken thighs. I made up a marinade of soy sauce, ginger, honey, and crushed red peppers, and put two or three thighs in each of the sous vide bags, then poured marinade in, then froze them. This allowed me to then vacuum seal them properly without the marinade running into the vacuum chamber.
Following that, I started the SV bath at 150 degrees, then once the water was at temperature, I put the thighs in and let them cook for some five hours or so.
( Cut for images! )