The Juiciest Sous Vide Chicken Thigh Recipe
Discover the ultimate sous vide chicken thigh recipe for juicy, flavorful results every time. Learn the secrets to perfecting this delicious dish now!
- 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-Searing
- Cuisine: Various
Ingredients
Scale
- 454 g boneless skin-on chicken thighs
- 30 ml vegetable oil
- 6 sprigs thyme
- Salt and pepper
Instructions
- Fill a large container with water and set your sous vide machine to heat the water to 165°F.
- Sprinkle salt and pepper evenly on both sides of the chicken thighs.
- Combine the chicken thighs with thyme in a ziplock bag, expelling air using the water displacement technique 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.
- Carefully lift the ziplock bags from the water using tongs and submerge them in an ice bath for a couple of minutes to halt the cooking.
- Warm up some 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 skin-side down in the hot oil in a single layer.
- Brown the chicken in the oil until golden, flip it over, then add the juices from the sous vide bag along with additional thyme to make a sauce.
Notes
- Consider enhancing the seasoning by adding minced garlic or smoked paprika before sprinkling on the chicken.
- Ensure the chicken thighs are thoroughly dried before searing to achieve a crispy skin.
- Use a meat thermometer to confirm the chicken reaches an internal temperature of 165°F for safe consumption.
Nutrition
- Calories: 400
- Fat: 25g
- Protein: 40g