Sous Vide Chicken Thighs are the most tender chicken thighs you will ever taste with moist and juicy meat and deliciously crispy skin!

Why This Recipe Works

Slow cooking chicken thighs in a sous vide water bath for 4 hours breaks down its connective tissues, resulting in tender chicken and adding flavor to the thighs and the pan sauce!


Chicken thighs Salt Black pepper Paprika Dijon mustard White wine Worcestershire sauce Garlic Lemon

Heat a sous vide water bath to 160F degrees.


Combine all the ingredients (except chicken and lemon) in a bowl and mix together to make a sauce.

Pour the sauce in a vacuum seal bag with the chicken thighs and rub it to coat the thighs.

Vacuum seal and cook in the water bath for 4 hours.

Get the full Instructions here!

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