Can I marinade chicken while it's cooking in a sous vide?

[temery]

I plan to marinade in teriyaki sauce, sous vide, then vacuum seal and freeze individual portions. I'll thaw when needed, then grill each side quickly for texture and a little added flavor.

My plan is to marinade the raw chick for an hour or two, then sous vide at 155° for an hour.

Is there any benefit to leaving the marinade in with the chick while cooking?

I'm assuming I should dry the chicken before vacuum sealing and freezing.

Any suggestions?

 

[storrsroars]

I plan to marinade in teriyaki sauce, sous vide, then vacuum seal and freeze individual portions. I'll thaw when needed, then grill each side quickly for texture and a little added flavor.

My plan is to marinade the raw chick for an hour or two, then sous vide at 155° for an hour.

Is there any benefit to leaving the marinade in with the chick while cooking?

I'm assuming I should dry the chicken before vacuum sealing and freezing.

Any suggestions?

I'm from the school that any wet marinade should be wiped off before sous vide-ing and that marinating should be completed before sous vide-ing as once the outside cooks, it's pointless. But I've seen recipes that allow for marinating in the bath, I just haven't tried any of those.

 

[CTMike]

I don’t see the need to go through the trouble. I look at it like you are cooking a sauce right along with the chicken. If you want to dry it off before grilling I understand, but you’d have to do that either way.

 

[August_West]

Agree with roars and mike .