Sous Vide Chicken Thighs Trader Joe’s
Easy and juicy sous vide chicken thighs using Trader Joe’s bone-in, skin-on cuts. Perfectly cooked every time with crispy golden skin after a quick broil.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Ingredients
2.25 pounds (1kg) bone-in, skin-on chicken thighs (about 6 thighs)
Seasonings: kosher salt, black pepper, garlic powder
Chopped fresh parsley (optional garnish)
Instructions
1. Fill sous vide container with water and preheat to 165°F (73.9°C).
2. Season both sides of the chicken thighs with salt, pepper, and garlic powder.
3. Place thighs into vacuum-seal bags or use the water displacement method. Seal bags tightly.
4. Submerge sealed chicken in the sous vide bath and cook for a minimum of 1 hour, up to 4 hours. (Recommended: 75 minutes)
5. While chicken cooks, whisk together any optional glaze ingredients if using.
6. Once done, transfer chicken to an ice bath for 8–10 minutes to cool slightly and firm up the skin.
7. Remove from bags, pat dry thoroughly with paper towels.
8. Brush most of the glaze onto both sides of the chicken.
9. Place chicken skin-side up on a foil-lined, greased pan. Broil for 3–4 minutes or until crispy and golden.
10. Brush with remaining glaze and garnish with chopped parsley. Serve hot.
Notes
Tip: For best skin crisping, make sure to pat chicken very dry before broiling.
You can make a simple glaze using honey, garlic, and a splash of soy sauce.
For meal prep, chill sous vide chicken in an ice bath and store sealed in the fridge. Reheat at 165°F for 30 minutes.
Nutrition
- Serving Size: 1.5 thighs
- Calories: 280
- Sugar: 0g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 110mg
Find it online: https://sousviderecipe.com/sous-vide-chicken-thighs-trader-joes/