Sous Vide Chicken Thighs

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

Course Dinner

Cuisine American

Prep Time 15

Cook Time 4 3

Total Time 4 18

Servings people

Calories 261kcal

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.
Remove and place in an ice bath to cool the chicken.
Remove the chicken from the bag (reserving sauce) and place on a nonstick skillet, skin side down.
Turn the heat to medium high and cook until skin has browned, about 2-3 minutes (be careful not to overcook the chicken or it will dry out).
While the chicken is cooking, simmer the bag sauce for 2-3 minutes.
Serve the chicken drizzled with the bag sauce and a touch of fresh lemon juice.

To ensure the chicken thighs cook evenly, seal them in the bag in a flat, single layer.
To keep bacteria out of the sealed bag, make sure the vacuum sealable bag is sealed properly to remove the air.
You’ll want to make sure the bag doesn’t float in the water bath. If it does, you can just open it, let the excess air out and reseal it.
To prevent floating, you can also use something heavy like a sous vide sinker weight to weigh down the bag and keep it submerged.
When browning the chicken thighs, just do it skin side down so the skin gets crispy. Be careful not to brown them for longer than 2-3 minutes as the chicken may dry out.
For extra crispy skin, pat it dry with a paper towel before placing it in the hot skillet and don’t move the thighs around in the skillet.
Don’t throw out the bag sauce! Simmer it in a saucepan and serve it over the chicken thighs.