Sous Vide Chicken Thighs
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Additional Time
5 mins
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Total Time
4 hrs 20 mins
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Servings
4 servings
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Calories
251 kcal
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Course
Main Course
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Cuisine
American
Sous Vide Chicken Thighs
Description
This recipe focuses on chicken thighs seasoned with basic dry spices and fresh herbs, vacuum-sealed or bagged for sous vide cooking at 165°F. The low and slow process cooks the thighs evenly, resulting in very tender meat that is easy to shred or enjoy whole. The final quick sear in a hot skillet adds a flavorful crust.
Serving these thighs freshly seared highlights the balance between tender interior and crisped exterior. The gentle seasoning and herbs allow the natural flavor of the chicken to stand out. The cooking liquid from the bag can be used as a sauce if desired.
Practical notes include ensuring sufficient water in the sous vide container, adding an hour when cooking from frozen, and an ice bath stop to halt cooking. These thighs can be stored refrigerated up to 3 days after cooking. Internal temperature should reach 170°F for proper doneness.
Ingredients
- 4 chicken thighs
- ½ tsp onion powder
- salt sea salt
- black pepper
- 1 tbsp garlic minced
- ½ tsp herbs basil, oregano or parsley
Instructions
- First, fill tall pot with water. Preheat water to 165 degrees Fahrenheit using sous vide.
- Meanwhile, pat chicken dry. Then, season chicken thighs with onion powder, sea salt and pepper.
- Add seasoned chicken thighs, minced garlic and fresh herbs to a Ziplock bag or vacuum sealable bag.
- If using vacuum sealed bag, seal bag and place in water. If using Ziplock bag, use displacement method by slowly lowering bag into preheated water bath. Once almost fully submerged, the air will be sucked out of the bag. Zip it shut.
- Cook for 4 to 6 hours. The longer it cooks, the more it will fall apart in your mouth.
- Once done cooking, immediately remove bag from water bath. Place in an ice bath to stop the cooking process.
- Add a drizzle of oil to a skillet over medium high heat. Once oil is hot, carefully place chicken thighs in skillet.
- Sear for 1 to 2 minutes per side. Remove from pan.
- Finally, serve!
Notes
- Fill the sous vide container close to the maximum water line to fully submerge chicken.
- Increase cooking time by one hour if using frozen chicken thighs.
- After cooking, place the bag in an ice bath to stop the cooking process before searing.
- Store cooked chicken thighs in the refrigerator for up to 3 days.
- Chicken should reach an internal temperature of 170°F for safety.
- The liquid in the bag can be used as a sauce to accompany the chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 19g | 38% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 88mg | 4% |
| Potassium | 242mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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