Sous Vide Chicken Thighs, Perfect for Meal Prep
Say goodbye to dry chicken, and hello to tender, succulent perfection when you cook it in a sous vide bath. The method used in this recipe will guarantee juicy, flavorful results every time. It's a simple yet impressive method that's sure to become one of your dinnertime favorites.
Equipment
- 1 Sous vide machine
- 1 Container
- 1 Vacuum sealed bag or Ziploc Freezer bag
Ingredients
- 4 chicken thighs bone-in or boneless
- Salt and pepper to taste
- Optional seasonings (such as garlic powder, paprika, or herbs)
Instructions
- Preheat your water bath to 165°F (74°C) using a sous vide precision cooker.
- Season the chicken thighs generously with salt, pepper, and any additional seasonings you prefer. Make sure to coat both sides of the thighs.
- Place the seasoned chicken thighs in a vacuum-sealed or resealable freezer bag. If using a freezer bag, you can employ the water displacement method to remove most of the air. Slowly lower the bag into the water bath, allowing the pressure of the water to push the air out. Seal the bag once most of the air has been removed.
- Submerge the sealed bag into the water bath, fully immersing the chicken thighs.
- Cook the chicken thighs in the sous vide water bath for 1.5 to 2 hours. Once the cooking time has elapsed, carefully remove the bag from the water bath. Then, transfer the thighs to a plate and pat them dry with a paper towel.
- (Optional) Heat a skillet over medium-high heat and add a small amount of fat. Sear the chicken thighs on each side for 1-2 minutes until they develop a golden-brown crust.
- Serve the sous vide chicken thighs immediately while they're still warm.
Notes
- Two hours of cooking time suits both boneless and bone-in chicken thighs.
- You can extend the cooking time to 4 hours if you prefer a more tender texture.
- If you’re starting with frozen chicken thighs, you’ll need to add an additional 1 to 1.5 hours to the total cooking time. I recommend 165°F for 4 hours for frozen chicken thighs.