Sous Vide Chicken Thighs
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
1 hr 30 mins
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Searing Time
5 mins
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Total Time
1 hr 40 mins
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Servings
4
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Calories
220 kcal
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Course
Main Course
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Cuisine
American
Sous Vide Chicken Thighs
Description
Seasoned chicken thighs, bone-in or boneless, are vacuum-sealed with slices of lime and cilantro sprigs, then cooked at 165°F for 1 to 4 hours depending on size and bone presence. The sous vide process ensures even cooking and a tender texture throughout.
Removing the thighs from the bag and patting them dry before searing in olive oil creates a browned exterior that contrasts with the juicy interior. The mild seasoning allows the fresh lime and cilantro to subtly complement the meat's flavor.
This method is convenient for preparing chicken ahead of time, with options to refrigerate after cooling in an ice bath. The controlled cooking times provide flexibility without sacrificing quality.
The recipe encourages adapting seasonings to personal taste, such as using Italian herbs or barbecue spices for variation.
Ingredients
- 4 chicken thighs bone in or boneless
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1 lime sliced
- 1/4 cup cilantro
- 1 Tablespoon olive oil
Instructions
- Set sous vide to 165 F.
- Season the chicken thighs with salt and cumin. Add a slice of lime and some cilantro to the top of each thigh.
- Vacuum seal the chicken thighs or place in zipper top bag and use the water displacement method to seal them. To use the water displacement method, seal the bag most of the way and slowly lower it in the water, letting the water pressure push out most of the air. Keep the chicken in a single layer.
- When the water reaches 165 F submerge the bags in the water.
- Cook 1 1/2 - 4 hours for bone-in thighs and 1 - 4 hours for boneless chicken thighs.
- If you aren't using the chicken right away, cool it in an ice water bath before refrigerating it.
- When you are ready to eat the chicken, heat a frying pan over medium heat and add 1 Tablespoon of oil.
- Remove the thighs from the bags, remove the herbs and pat dry. Sear it in olive oil for 1-2 minutes on each side, until nicely brown on top.
Notes
- Frozen boneless chicken thighs require 1½ to 4 hours of sous vide cooking; frozen bone-in thighs require 2 to 4 hours.
- Cooked chicken can be cooled in an ice water bath before refrigeration.
- Seasonings can be changed to Italian herbs or BBQ spices to suit different flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 220kcal | 11% |
| Carbohydrates | 2g | 1% |
| Protein | 27g | 54% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 137mg | 46% |
| Sodium | 464mg | 19% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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