• Add all ingredients except chicken to a food processor and blend until smooth.
• Add the blended marinade and chicken to a zipper top bag or use a chamber vacuum sealer to vacuum seal closed. Let marinate for at least 3 hours, up to overnight.

If cooking sous vide:

• Preheat water bath to 155 degrees F using your immersion circulator.
• Add the bag of chicken (after marinating) to the preheated water bath and cook for 1 1/2 to 3 hours. I recommend 2.
• Remove the bag from the water bath and the chicken from the marinade. Pan sear in a little olive oil or broil to brown and crisp the skin.

If cooking in the oven:

• Preheat oven to 400 degrees F.
• Spray a baking sheet with cooking spray. Remove the chicken from the marinade and place on the baking sheet. Discard the marinade.
• Cook in preheated oven for 35-40 minutes, until cooked through and internal temperature of the chicken is 165 degrees F. The skin should be browned and crispy.