Sous Vide Chicken Thighs: Juicy And Tender In 6 Steps

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If you’re looking for a delicious and easy meal, look no further than this sous vide chicken thighs recipe. This simple and flavorful dish is perfect for feeding a crowd or enjoying it with the family. The chicken is cooked in a temperature-controlled water bath, resulting in juicy, tender meat full of flavor. Combined with your favorite sides, it makes an unforgettable dinner that everyone will love. Get ready for excellent results with this sous vide chicken thighs recipe below.

Why are sous vide the best method to cook chicken thighs?

  1. Due to the precise temperature control, the sous vide method cooking method ensures that the chicken thighs remain juicy and tender. As the chicken cooks in its juices, it locks in flavor, ensuring maximum flavor without extra work.
  2. This method also eliminates harmful bacteria and pathogens, making the chicken safe to eat.
  3. Best of all, you can prepare the chicken and store it in the refrigerator until it’s ready to be cooked. This makes for a quick and easy meal on busy nights!

Ingredients:

  • Two chicken thighs
  • Two tablespoons of olive oil
  • One teaspoon of garlic powder
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste.

Bone-in or Boneless?

Bone-in chicken thighs are the best for this recipe, as they add more flavor and help to keep the meat juicy. The bone also helps to retain more moisture during cooking, resulting in a tender and flavorful meal. Boneless chicken thighs can work too, but be sure not to overcook them, or they may come out dry.

Time and Temperature Boneless

For perfectly cooked sous vide chicken thighs, the ideal time and temperature will depend on the desired level of doneness. For medium-rare chicken that is juicy and pink in the center, cook at 140°F (60°C) for 1 ½ to 2 hours. If you prefer your chicken well-done, then cook at 160°F (71°C) for 2 1/2 to 3 hours.

Time and Temperature Bonein

For perfectly cooked sous vide bone-in chicken thigh, the ideal time and temperature will depend on the desired level of doneness. For medium-rare chicken that is juicy and pink in the center, cook at 136°F (58°C) for 2 to 4 hours. If you prefer your chicken well-done, then cook at 158°F (70°C) for 4 to 6 hours.

Equipment:

  • Sous vide cooker or immersion circulator: This equipment controls the temperature of your water bath and ensures even cooking throughout.
  • Vacuum sealer: A vacuum sealer removes air from bags before placing them in the water bath. This helps to keep the food moist and prevents contamination.
  • Plastic bags: Heavy-duty plastic freezer bags are necessary for cooking sous vide, as they can handle high heat without melting or leaching chemicals into your food.
  • Large container with lid: You’ll need a large enough container that will fit your sealed bag(s) and an immersion circulator underneath it while leaving plenty of room around each item for proper circulation and heating.

How to cook sous vide chicken thighs:

  • Choose your chicken: Select fresh, high-quality chicken thighs that are uniform in size for even cooking.

  • Season the chicken: Season the chicken with salt, pepper, and other desired spices, herbs, or marinades. For a simple seasoning, you can use salt and pepper, or you can get creative and add garlic, thyme, rosemary, chili powder, cumin, paprika, soy sauce, honey, ginger, garlic, sesame oil, etc.

Vacuum-seal the chicken: Place the seasoned chicken in a vacuum-sealed bag and vacuum-seal it, making sure to remove as much air as possible. Place the bag in a large water container, ensuring all the air is forced out before sealing it. If you don’t have a vacuum sealer, you can use the water displacement method to close the bag.

  • Preheat the water: Fill your large container with water and attach the sous vide immersion circulator. Set the temperature to 145°F (63°C) and let the water preheat for about 10-15 minutes.

  • Cook the chicken: Once the water is preheated, carefully place the vacuum-sealed bags with the chicken into the water bath, ensuring they are completely submerged. Cook for 2 to 6 hours for bone-in chicken thighs or 1 to 4 hours for boneless chicken thighs.
  • Finish and serve: When cooking is up, remove the chicken from the bags and pat dry with paper towels. If desired, sear the chicken in a hot pan with oil for 1-2 minutes on each side until browned and crisp, or you can grill it for added flavor and texture. Serve the chicken with your desired sides and garnishes.

FAQs:

Can I sous vide frozen chicken thighs?

Yes, you can sous vide frozen chicken thighs. However, it is essential to ensure that the chicken has been completely thawed before placing it in vacuum-sealed bags.

Can I change the ingredients?

Yes, feel free to adjust the seasonings and ingredients according to your preference. Add other vegetables, such as onions, peppers, or mushrooms, to the bags for flavor.

Sous Vide Chicken Thighs

Prep Time 30 mins
Cook Time 4 hrs
Course Main Course
Cuisine American
Servings 1 people
Calories 200 kcal

Equipment

  • 1 Sous vide cooker
  • 1 Vacuum sealer
  • 1 Plastic bags
  • 1 Large container with lid

Ingredients
  

  • 2 Chicken Thighs
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 tablespoon salt and pepper

Instructions
 

  • Pick your poultry: Go for juicy, top-notch chicken thighs that are all about the same size for even cooking results.
  • Spice it up: Give the chicken a flavor boost with salt, pepper, and any other seasonings, herbs, or marinades that catch your fancy. You could simply use salt and pepper, or get creative with garlic, thyme.
  • Pop the seasoned chicken into a vacuum-sealed bag and get as much air out as possible. Place the bag in a large container of water and make sure all air is forced out before sealing it. If you don't have a vacuum sealer, use the water displacement method to close the bag.
  • Heat up the bath: Fill your large container with water and add your sous vide immersion circulator. Set the temperature to 145°F (63°C) and let the water warm up for about 10-15 minutes.
  • Cook with care: Once the water is ready, carefully place the vacuum-sealed bags with the chicken into the water bath and make sure they're completely covered. Cook bone-in chicken thighs for 2 to 6 hours, or boneless chicken thighs for 1 to 4 hours.
  • Serve with flair: Once the cooking time is up, take the chicken out of the bags and pat dry with paper towels. If you want, you can sear the chicken in a hot pan with oil for 1-2 minutes on each side until it's brown and crispy, or grill it for even more flavor and texture. Serve the chicken with your favorite sides and garnishes
Keyword Chicken Thighs, Sous Vide

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