The Juiciest Sous Vide Chicken Thigh
Discover the secret to perfectly juicy sous vide chicken thighs with this foolproof recipe. Learn how to achieve tender, flavorful results every time!
- 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
- 454 g boneless skin-on chicken thighs
- 30 ml clarified butter
- 6 sprigs thyme
- Salt and pepper
Instructions
- Fill a large container with water and set up your sous vide immersion heater, adjusting the temperature to 165°F.
- Sprinkle salt and pepper onto both sides of the chicken thighs.
- Put the chicken thighs, along with the clarified butter and thyme, into a ziplock bag, then remove the air using the water displacement method or a vacuum sealer.
- Submerge the sealed bag in the preheated water and cook the chicken sous vide for a duration of 90 minutes.
- Carefully extract the ziplock bags from the water using tongs and transfer them to an ice bath for 2 minutes to halt the cooking.
- Warm a high smoke point oil, such as grapeseed or avocado oil, in a large cast iron pan on medium-high heat.
- Take the chicken out of the sous vide bag, pat it dry with a paper towel, and arrange the thighs skin-side down in the pan in a single layer with the oil.
- Brown the chicken in the hot oil until it turns a light golden color, then turn it over, adding the juices from the sous vide bag, along with extra butter and thyme, to make a pan sauce.
Notes
- Pat chicken thighs dry before browning for a crispy skin.
- Garnish with reserved thyme sprigs from sous vide bag for added flavor.
- Spoon pan sauce over chicken thighs before serving for extra flavor; add lemon juice for acidity.
Nutrition
- Calories: 400
- Fat: 25g
- Protein: 40g
Find it online: https://sousviderecipe.com/the-juiciest-sous-vide-chicken-thigh/