Sous Vide BBQ Chicken Thighs Recipe

For the Sous Vide Chicken Thighs

At least 3 to 5 hours before serving

Pre-heat the sous vide water bath to 160°F (71°C).

Trim most of the excess fat off of the thighs. Evenly distribute the garlic powder over them, then salt and pepper each one. Place the chicken thighs in the sous vide pouches with one half of a thyme sprig per thigh then vacuum seal them.

Cook the sous vide chicken thighs for 2 to 4 hours.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

To Finish the Sous Vide Chicken Thighs

Heat a grill to high-heat. You won't be cooking the thighs long on it, just searing them, so use the hottest setting.

Remove the sous vide chicken thighs from the pouch, blot dry with a paper towel, and place on a plate. Smear a light layer of the BBQ sauce on the thighs then place on the grill and cook for 1 to 2 minutes, until the sauce starts to blacken and the thighs have a good sear on them.

Remove the sous vide chicken thighs from the grill, smear another light layer of BBQ sauce on them and serve with the rest of the sauce on the side.

These sous vide chicken thighs go great with watermelon, green beans, or wild rice.