Combine all ingredients except chicken in a bowl and mix until the salt is dissolved.
Put chicken in a one-gallon zip lock bag and add marinade to the bag. Remove excess air and seal.
Marinate in refrigerator for a minimum of four hours. For best results, marinate overnight or up to two days.
When ready to cook, preheat your sous vide cooker to 160 degrees. When tempeture is reached add your sealed ziplock to the water bath and cook a minimum of 1 1/2 hour and up to four hours.
15 minutes before sous vide is complete, preheat your oven to 500 degrees.
Remove chicken from ziplock and place on a baking pan with a rack to keep chicken off of pan
Place in oven for 8 minutes
Remove, brush with extra sauce and put back in the oven for another 3 minutes.
Let rest 5 minutes and serve.