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A few years ago, we discovered that sous vide was a secret weapon to making juicy, tender grilled chicken with nary a stringy, overcooked, dried out bite in sight. Cooking the legs low-and-slow brings out their full potential. Leaving the grill for that finishing touch gives you meats that are perfectly cooked with all the crispy-skinned, charred glory of grilling.

This summer, we set out to make this recipe even more accessible. So, whether you have a sous vide circulator or not, you can still make magical grilled chicken—using your oven.

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