Succulent Sous Vide Chicken Thighs Recipes

SOUS VIDE CHICKEN THIGHS

Steps:

• Set sous vide machine to 74C/165F.
• Season chicken thighs with salt to taste. Place chicken in sous vide bag with thyme, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.
• Remove bag from bath. Take chicken out of the bag, pat dry and season with salt and pepper to taste.
• Heat up large skillet on high and add oil. Sear chicken thighs for 60 seconds on each side, or until browned. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, serve and enjoy!

SOUS VIDE CHICKEN THIGHS

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 160 degrees Fahrenheit (71 degrees Celsius) according to manufacturer's directions.
• Combine salt, pepper, garlic powder, and paprika together in a small bowl and set aside.
• Place chicken thighs, skin side down, on a cutting board and carefully remove bone and any excess fat and flaps of skin. Sprinkle seasoning over both sides of chicken, rubbing some under the skin. Tuck in sides of chicken thighs back into original thigh shape. Place chicken into 1 large or 2 small vacuum bags. Seal using a vacuum sealer.
• Place bags into the water and set timer for 1 1/2 hours. When timer is up, remove chicken from bag and pat dry completely with paper towels.
• Heat olive oil in a skillet over high heat and sear chicken, skin side down, until nicely browned, about 1 minute. Move chicken around the skillet using tongs, holding the chicken up against the side of the skillet to get an even brown color on all edges. Remove from heat and let sit for 2 to 3 minutes before serving.

SOUS VIDE CHICKEN THIGHS (BONE-IN OR BONELESS)

Steps:

• Preheat a water bath using an immersion circulator to a temperature from the time and temperature options listed below.
• Season the chicken thighs with salt and pepper or your favorite seasoning blend.
• Vacuum seal chicken thighs or use another air removal method.
• Very juicy and firm: 150 degrees F: 1-4 Hours (2-4 if frozen or bone-in)
• Juicy, mostly tender: 155 degrees F: 1-4 Hours (2-4 if frozen or bone-in)
• Juicy and completely tender: 165 degrees F: 1-4 Hours (2-4 if frozen or bone-in)
• Somewhat juicy, fall off the bone texture: 165 degrees F: 4-8 Hours
• Searing is optional with boneless chicken thighs. To sear, heat a skillet over high heat until smoking. Add butter or oil and sear skin side down until golden brown, 1-2 minutes. Sear for 1 minute on the other side.

CHILI-LIME SOUS VIDE CHICKEN THIGHS

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 160 degrees F (71 degrees C) according to manufacturer's directions.
• Cut one lime into 8 slices. Cut second lime into 4 wedges. Combine garlic powder, onion powder, chili powder, salt, chipotle powder, paprika, and cayenne together in a small bowl.
• Place chicken thighs, skin-side down, on a cutting board. Carefully remove any excess fat and flaps of skin. Sprinkle seasoning over both sides of chicken, rubbing some under the skin. Place chicken thighs into a large vacuum bag and place a slice of lime on the top and bottom of each thigh. Seal bag using a vacuum sealer.
• Place bag into the water and set timer for 2 hours. When timer is up, remove chicken from bag and pat dry completely with paper towels. Discard lime slices and bag juices. Lightly flatten each thigh with your palm and a paper towel, using gentle pressure to create a flat searing surface.
• Heat oil in a skillet over high heat. Lightly season chicken with salt and pepper. Place chicken in the hot skillet, skin-side down, and sear until nicely browned, about 1 minute. Move chicken around the skillet using tongs, holding the chicken up against the side of the skillet to get an even brown color on all edges. Flip thighs over and brown for 30 seconds more. Remove from heat and let sit for 2 to 3 minutes before serving. Squeeze lime wedges over top.