Juicy Sous Vide Chicken Thighs
Learn how to make juicy sous vide chicken thighs with this easy recipe. Perfectly cooked every time, these chicken thighs are a delicious addition to any meal.
- Prep Time: 5 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sous Vide and Pan-Seared
- Cuisine: Various
Ingredients
Scale
- 1 pound (454g) boneless skin-on chicken thighs
- 2 tbsp (30ml) vegetable oil
- 6 sprigs thyme
- Salt and pepper
Instructions
- Fill a large container with water and set up your sous vide device, heating the water to 165°F.
- Sprinkle salt and ground black pepper on both sides of each chicken thigh.
- Put the chicken thighs, along with some pats of butter and thyme sprigs, into a ziplock bag and remove the air using the water displacement method, or use a vacuum sealer with a vacuum bag.
- Place the sealed bag into the preheated water and cook the chicken sous vide for an hour and a half.
- Take the ziplock bag out of the water with tongs and submerge it in an ice bath for a couple of minutes to halt the cooking.
- Afterward, warm up vegetable oil in a large cast-iron pan over medium-high heat.
- Take the chicken out of the sous vide bag, pat it dry with a paper towel, and lay it in the skillet in a single layer, skin facing down, in the heated oil.
- Cook the chicken in the hot oil until it turns a light golden brown, then turn the chicken over, pour in the chicken juices from the sous vide bag, and add extra butter and thyme to make a sauce in the pan.
Notes
- Make sure to thoroughly dry the chicken thighs before searing to achieve a crispy skin.
- Avoid overcrowding the pan while cooking to ensure even browning.
- Check the chicken’s doneness with a meat thermometer to reach an internal temperature of 165°F.
Nutrition
- Calories: 400
- Fat: 25g
- Protein: 40g
Find it online: https://sousviderecipe.com/juicy-sous-vide-chicken-thighs/