Juicy Sous Vide Chicken Thighs With Thyme and Garlic
Learn how to make succulent sous vide chicken thighs infused with thyme and garlic. Perfect for a flavorful and juicy meal. Click for the recipe now!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sous Vide, Searing
- Cuisine: International
Ingredients
Scale
- 4 boneless, skinless chicken thighs (500 g)
- 1 teaspoon sea salt (5 g)
- 1/2 teaspoon freshly ground black pepper (1 g)
- 2 tablespoons vegetable oil (30 ml)
- 4 cloves garlic, peeled and smashed
- 4 sprigs fresh thyme
- 1 tablespoon ghee (14 g)
Instructions
- Preheat the sous vide water bath to 165°F (74°C).
- Season the chicken thighs with kosher salt and freshly ground black pepper on both sides.
- Place the seasoned chicken thighs into a sous vide bag.
- Add olive oil, smashed garlic cloves, and fresh thyme sprigs to the bag.
- Seal the bag using a vacuum sealer or the water displacement method.
- Submerge the sealed bag in the preheated sous vide water bath.
- Cook the chicken thighs for 1.5 to 2 hours.
- Once cooked, remove the bag from the water bath and take out the chicken thighs.
- Pat the chicken thighs dry with paper towels to remove excess moisture.
- Heat a skillet over medium-high heat and add unsalted butter.
- Sear the chicken thighs in the hot skillet for 1-2 minutes per side until golden brown.
- Remove the chicken from the skillet and let rest for a few minutes before serving.
- Serve the chicken thighs with garlic and thyme from the bag for added flavor.
Notes
- Marinate chicken thighs with garlic and thyme in the sous vide bag for enhanced flavor.
- Pat chicken thighs dry before searing to achieve a crispy golden brown crust.
- Customize herbs in the sous vide bag to your liking, like using rosemary or sage for a different taste.
Nutrition
- Calories: 400
- Fat: 22g
- Protein: 45g