Sous vide chicken thighs make a tender and juicy chicken dinner.
Prep Time5 minutesmins
Cook Time1 hourhr30 minutesmins
Searing Time5 minutesmins
Total Time1 hourhr40 minutesmins
Servings: 4
Ingredients
4bone in or boneless chicken thighs
1/2teaspoonsalt
1/2teaspooncumin
1limesliced
1/4cupcilantro
1Tablespoonolive oil
Instructions
Set sous vide to 165 F.
Season the chicken thighs with salt and cumin. Add a slice of lime and some cilantro to the top of each thigh.
4 bone in or boneless chicken thighs, 1/2 teaspoon salt, 1/2 teaspoon cumin, 1 lime, 1/4 cup cilantro
Vacuum seal the chicken thighs or place in zipper top bag and use the water displacement method to seal them. To use the water displacement method, seal the bag most of the way and slowly lower it in the water, letting the water pressure push out most of the air. Keep the chicken in a single layer.
When the water reaches 165 F submerge the bags in the water.
Cook 1 1/2 - 4 hours for bone-in thighs and 1 - 4 hours for boneless chicken thighs.
If you aren't using the chicken right away, cool it in an ice water bath before refrigerating it.
When you are ready to eat the chicken, heat a frying pan over medium heat and add 1 Tablespoon of oil.
Remove the thighs from the bags, remove the herbs and pat dry. Sear it in olive oil for 1-2 minutes on each side, until nicely brown on top.
1 Tablespoon olive oil
Notes
For frozen boneless chicken thighs cook for 1 1/2 - 4 hours.
For frozen bone in chicken thighs cook for 2 - 4 hours.
You can easily switch up the seasoning to suit your tastes. Some other suggestions are Italian seasoning or your favorite BBQ spices.