Sous Vide Chicken Kebabs with Soy, Ginger, Honey & Lime

How to get perfectly cooked, succulent chicken kebabs … 
 
“The beauty of cooking chicken Sous Vide in advance of braaing is ensuring the chicken is one hundred percent cooked though without burning the crust due to the sugar content in the marinade.  
 
Through this Sous Vide method and temperature, the chicken will be cooked through but very tender, so the kebabs do not require much time on the fire. You simply want to baste and cook them until just starting to char. You can also make and Sous Vide the chicken in advance.” 

500gms – 550gms skinless, boneless chicken breast meat 
Lime wedges to serve 
 
Marinade: 
 
2 Tbsp soy sauce 
3 Tbsp honey 
Zest and juice of a limes 
2 garlic cloves, crushed 
2 tsp grated ginger 
1 Tbsp sunflower oil 
2 tsp sriracha hot sauce (or more if you like it hotter) 
 
Cut the chicken breasts in half and place in a Ziploc or vacuum sealer bag. 
 
Fill the bowl of your Instant Pot to the 2/3 level.  Set to Sous Vide at 65c / 149F and adjust time to 1 hour and 30 minutes.  Replace the lid.  The water will now heat up to the right temperature and then the Instant Pot will beep to say the temperature has been reached. 
 
While you wait for the water to reach temperature, make the dressing by adding all the ingredients to bowl and whisking. Pour half of the sauce into the bag with the chicken and seal via a vacuum sealer or the displacement method (dropping the bag into water displacing as much air as possible and then sealing).  
 
Once the Instant Pot has beeped, submerge the bag into the water ensuring the seal is above the water level. Close the lid of the Instant Pot. 
 
After the Sous Vide cook time is reached the Instant Pot will beep again. Remove the bag of chicken meat and thread onto the skewers. 
 
Heat the remaining half of the marinade in a small pot until it thickens. You can add some of the liquid from the chicken to thin it down. 
 
Baste the chicken with the marinade and cook briefly over a fire or a griddle pan.  
 
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