Honey Garlic Sous Vide Chicken Thighs with Crispy Skin
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
5 chicken thighs
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Calories
334 kcal
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Course
Main Course, Dinner
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Cuisine
French
Honey Garlic Sous Vide Chicken Thighs with Crispy Skin
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Honey Garlic Sous Vide Chicken Thighs are super juicy, tender and full of flavor. Sous vide method cooks these chicken thighs to the perfect doneness, and then a quick sear produces the amazing crispy skin on the outside. With tips on how to cook from fresh or frozen.
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Ingredients
- 5-6 chicken thighs
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic minced
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice or you can substitute white vinegar or rice vinegar
- 1/4 cup honey
- chopped parsley optional
Instructions
- Preheat the Sous Vide Water Bath: Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 165°F (74°C).
- Prepare the Chicken: Season chicken thighs with salt and pepper on a plate. Then place them to a zip-lock bag and arrange in a single layer.
- Seal the bag using the “water displacement” technique or a vacuum sealer. (Just seal all but one corner of the bag. Slowly place it in the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag.)
- Sous Vide Cook Chicken Thighs: Place the bag in the warm water bath and cook for 1 hour. (Make sure the chicken thighs are fully submerged while the seams of the bag are above water. You can add heavy kitchen items to weigh the bag down if necessary.)
- Sear the Chicken: Remove the chicken from the bag and keep the juices. Pat dry the chicken with paper towels. (Make sure the surface is completely dry).
- You can sear the chicken immediately by heating a skillet over medium-high heat, add oil and butter. When butter is completely melted, add the chicken thighs skin side down, cook for about 1 minute until the skin is nicely seared. Flip and cook the other side for 1 minute. (If you prefer to have a crispier skin, you can place the bag to an ice water bath and let the chicken cool for 15 minutes. Sear the skin side for about 5 minutes, and flip and sear the other side for 30 seconds. Remove from the pan.)
- Make Honey Garlic Sauce: In the same pan, add garlic, honey, lemon juice, and soy sauce together with 2-3 spoons of the juices from the bag. Cook until the sauce thickens, about 4-6 minutes. (Taste the sauce, and more honey or soy sauce based on your preference.)
- Add back the chicken in the skillet and drizzle the sauce over the chicken. Serve immediately! Garnish with finely chopped parsley if desired.
Equipments used:
Notes
- It's best to use skin-on and bone-in chicken thighs for this recipe as they hold their shapes better than boneless chicken and you’ll get crispy skin on the outside.
- Make sure to arrange your chicken thighs in one single layer in the zip-lock bag. You can use two bags if needed.
- Make sure to wipe off any moisture using paper towels before searing, as the dry surface helps to sear properly and produces crispy skin.
Nutrition Information
Show Details
Calories
334kcal
(17%)
Carbohydrates
11g
(4%)
Protein
19g
(38%)
Fat
24g
(37%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
117mg
(39%)
Sodium
490mg
(20%)
Potassium
261mg
(7%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
159IU
(3%)
Vitamin C
2mg
(2%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5chicken thighs
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 11g | 4% |
| Protein | 19g | 38% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 490mg | 20% |
| Potassium | 261mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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