Panamanian cuisine is diverse and consists of Spanish, American, Afro-Caribbean and indigenous influences. What makes me love this recipe is the unique combination of orange juice, allspice and sherry vinegar. This Central American roadside meal is heavy on garlic and wanderlust.

Recipe from “Mastering the Art of Sous Vide Cooking” by Justice Stewart available on Amazon.

Serves 8 to 10

Sous vide cook time: 2. Hours


20–25 cloves garlic
3 tablespoons (25 g) kosher salt
3 tablespoons (45 ml) water
2 bay leaves
1 cup (240 ml) orange juice
2 tablespoons (30 ml) Worcestershire sauce
½ cup (120 ml) sherry vinegar
2 tablespoons (17 g) black pepper
3 teaspoons (6 g) allspice, ground
10 boneless chicken thighs, about 6 oz (170 g) each
rice and sliced avocado, for serving


1. Put the garlic cloves, salt and water into a food processor and blend into a paste. Add
the bay leaves, orange juice, Worcestershire, vinegar, pepper and allspice, blending until

2. Place the chicken thighs in a large bowl and pour in the marinade, mixing it to
coat all the pieces. Cover and refrigerate for 12 hours.

3. Preheat the water bath to 165°F (73.8°C). Remove the chicken from the bowl, discard
the marinade and divide the thighs into two bags. Vacuum seal the bags, without crowding
the chicken.

4. Submerge the sealed bags in the sous vide bath and cook for 2 hours and 30 minutes.

5. When the chicken is done, grease grill grates with oil and heat until the oil
begins to smoke. Remove the chicken from the bags and grill the chicken until it has a nice
char on it, about 3 minutes per side, turning with a pair of tongs.

6. Serve immediately with ice and sliced avocado.


Be sure to check out our Book Grub review of “Mastering the Art of Sous Vide Cooking” and order your copy for more great recipes like this one.


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