Sous Vide Chicken Thighs Recipe
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Prep Time
10 mins
-
Cook Time
10 mins
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Cooling
10 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
304 kcal
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Course
Main Course
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Cuisine
American
Sous Vide Chicken Thighs Recipe
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Want to know the trick to tender, perfectly juicy chicken thighs? Sous vide cooking makes an easy for creating mouthwatering, tender dishes, and chicken thighs are no exception. These sous vide boneless chicken thighs deliver moist, tender, and flavorful chicken each and every time.
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Ingredients
- 6 boneless chicken thighs
- 2 lemons thinly sliced
- 6 Fresh rosemary sprigs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt adjust to taste
- ½ teaspoon black pepper adjust to taste
Instructions
- Fill a large pot or sous vide container with water and set the sous vide machine to 167 degrees F, matching the desired internal temperature for the chicken.
- Brush the skinless chicken thighs with oil and then season them with salt, pepper, garlic powder, and onion powder. You can do this on a flat surface or directly in a large sous vide bag or ziplock bag.
- Place a few lemon slices in the bottom of the vacuum-sealable bag. This will infuse the chicken with the lemon flavors as it cooks.
- Lay the seasoned chicken thighs in a single layer on top of the lemon slices. Add more lemon slices and rosemary sprigs on top of the chicken thighs.
- Carefully seal the bag, ensuring there are no wrinkles or air pockets. Use a vacuum sealer, or the water displacement method to remove any remaining air bubbles.
- Gently submerge the vacuum bag in the preheated sous vide bath. Make sure it's fully submerged. Cook the chicken thighs at 167 degrees F for 45 minutes to 1 hour. The longer cooking time will result in even more tender and juicy chicken.
- After the cooking time is up, remove the plastic bag from the water bath and carefully open it. Remove the chicken thighs from the bag and pat them dry with paper towels.
- Discard the lemons as well as the rosemary. If you like, you can make a pan sauce with the chicken juices.
- Place the cooked chicken in an ice bath after sous vide cooking. This step is optional and will help to stop the cooking process and prevent the chicken from becoming overcooked.
- Preheat a cast iron skillet with oil over medium-high heat until it becomes hot.
- Pat the chicken thighs with a paper towel and give then each a quick sear in the hot skillet for about 1-3 minutes per side until they develop a golden brown crust. This step is also optional but adds a nice texture and flavor to the chicken. The internal temperature of the chicken should be 165 degrees F (74°C) or above. Use a meat thermometer to check the temperature.
- Plate your tender chicken thighs and garnish with fresh rosemary and a squeeze of fresh lemon juice. The flavors will be incredibly infused, and the meat will be incredibly tender and juicy.
Notes
- Seasoning the Chicken. Be liberal with it for the best flavor.
- Remove the Air. Be sure you either vacuum seal the bags completely or get as much air out as possible with the water displacement method.
- Sous Vide Machine. Invest in a quality sous vide machine for even cooking.
- Preheating. Always preheat the sous vide water bath before adding the chicken thighs.
- Even Cooking. Leave space between each piece of chicken in the sous vide bag for even cooking.
Nutrition Information
Show Details
Calories
304kcal
(15%)
Carbohydrates
5g
(2%)
Protein
19g
(38%)
Fat
24g
(37%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
111mg
(37%)
Sodium
476mg
(20%)
Potassium
300mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
126IU
(3%)
Vitamin C
19mg
(21%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 19g | 38% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 111mg | 37% |
| Sodium | 476mg | 20% |
| Potassium | 300mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 19mg | 21% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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