Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Using a marinade injector, inject 1-1/2 fl oz Lemongrass Brine into each chicken breast.
Using gloved hands, rub 1-1/4 tbsp Onion Paste evenly over the bottom of each chicken breast. Spread 3/4 tbsp over the bottom of each thigh.
Inject 1 fl oz into each thigh.
Place chicken breasts onto parchment lined sheet trays.
Place thighs onto separate parchment lined sheet trays.
Cook in a preheated 200°F combi oven, with 10% steam, until an internal breast temperature of 155°F is reached. Verify temperature with a thermometer.
Remove breasts from the oven. Cool completely.
Reduce the temperature to 150°F. Continue cooking thighs for 90 minutes.
Remove thighs from the oven. Cool completely.
Transfer breasts and thighs to clean food storage containers. Cover, label, date and store refrigerated.
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