Sous vide cooking offers precision like no other, ensuring your chicken is cooked to perfection every single time. In this recipe, we tackle sous vide chicken thighs.

We start by gently cooking sous vide them at a precisely controlled temperature, we achieve a level of tenderness and juiciness that’s simply unrivaled.To enhance the flavor profile, we season our chicken with a blend of salt, pepper, garlic, and a hint of paprika, but feel free to customize the seasoning to your liking.

With a beautifully seared exterior and a tender, flavorful interior, these sous vide chicken thighs are sure to leave your guests impressed and your taste buds delighted. It’s a restaurant-quality meal prepared in the comfort of your own kitchen. Join us on this culinary journey, and let’s create a memorable dining experience together.

Read: Best Sous Vides Under $100

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Why should you sous vide chicken thighs?

Precise Sous Vide Cooking: Sous vide transforms chicken thighs with precision, immersing them in a water bath to create consistently tender, flavorful results.

Golden Crisp Perfection: Searing in a cast iron skillet adds a tantalizingly crispy skin, balancing the textures for a culinary masterpiece.

Elevate Home Dining: Master the art of sous vide and enjoy restaurant-quality chicken thighs in the comfort of your own kitchen, impressing guests and delighting taste buds.

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What equipment to use

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Sous Vide Machine – This device is essential for maintaining a precise water temperature during the sous vide cooking process. Ensure it’s capable of reaching and holding 140°F (60°C).

Sous Vide Containers – Because of how large the brisket typically usually is, I’d recommend an actual container for the bath. The meat will need to fit comfortably inside so it can cook evenly.

Vacuum Sealer: To properly seal the sausages for sous vide cooking, you can use a vacuum sealer with appropriate bags.

Making the Chicken Thighs

Day of: Give yourself around three hours of cooking if you are intending on making these chicken thigs the day you’re planning on eating them.

Meal prepping: To save yourself time throughout the week, you are able to store these in the fridge for no longer than four days. After that, they start to go bad. But before you stick them immediately into the fridge, we recommend that you cool them down first in a bowl of ice water.

Freezer: You can definitely put these in the freezer for up to several months.

Sous Vide Chicken Thighs Ingredients

Chicken thighs – both bone-in and boneless chicken thighs work for this recipe.

Seasoning – Fresh herbs really help solidify the flavor of the chicken thighs while it is cooking. My favorites to work with are rosemary and thyme.

Salt – Kosher salt is the most preferred.

Pepper – Whenever it is possible, use freshly ground pepper as it tends to be the strongest tasting.

How to make sous vide chicken thighs

1) Fill your large container or sous vide bath with water. Attach your sous vide machine and set the temperature to between 145°F – 150°F (62.5°C – 65.6°C) depending on your desired level of doneness and crispiness.

Lower temperatures will result in juicier but less crispy chicken, while higher temperatures will be crispier but slightly drier.

2) Season your chicken thighs with a mixture of salt, pepper, garlic, and a little paprika, or use your preferred seasonings.

3) Place the seasoned chicken thighs into a ziplock bag or vacuum-sealed bag. Add a bit of olive oil to the bag along with the seasonings for added flavor.

4) Carefully lower the bag into the sous vide water bath, ensuring that the chicken is fully submerged. Cook the chicken for between 1 hour and 4 hours.

For most chicken thigh recipes, it’s recommended to cook them for between 75 – 85 minutes. Longer cook times can make the meat even more tender.

5) After the sous vide cooking is complete, remove the chicken thighs from the bag. They may not look very appealing at this point, so you’ll want to sear them to add color and flavor.

Heat a cast iron skillet over high heat, add some oil, and place the chicken thighs in the skillet, skin side down. Sear them for roughly four minutes on each side or until the skin becomes crispy and golden brown.

6) Once seared, remove the chicken from the skillet and let them rest for a few minutes before serving. This step ensures that the juices redistribute throughout the meat, resulting in a juicier final product.

Serve your sous vide chicken thighs with your favorite side dishes and enjoy!

Frequently Asked Questions

How long do you sous vide chicken thigs?

The chicken thighs need to be sous vide for 1.5 hours depending on your bath temperature.

What temperature should you sous vide chicken thigs?

Set your sous vide machine between 145F – 150F for the level of crispness you desire.

What can you serve with chicken thighs?

You can serve tons of different sides with this recipe. We love eating this with a nice summer salad.

Should I use bone-in or boneless chicken thighs?

It is really up to you to decide between these two types of chicken thights. However, I prefer to work with boneless thighs for this recipe.

Sous Vide Recipes

Sous Vide Pork Tenderloin

Sous Vide Brisket

Sous Vide Tri Tip

Sous Vide Filet Mignon

Sous Vide Chicken Breasts

Sous Vide Pork Chops

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