Sous Vide Orange and Mint Chicken Thighs Recipe

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Written by Jason Logsdon

These chicken thighs have an encompassing combination of sweet, spicy, and minty flavors. The sauce is very easy to make and is poured directly over the chicken thighs before serving. To help it thicken more quickly you can also add a mixture of 1/2 cold water and 1/2 corn starch to it when it is on the stove.

Glazed chicken

Here's a lot more information about how to sous vide chicken legs.

When I want to try some more flavorful chicken, I often turn to Crowd Cow.

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If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide orange and mint chicken thighs recipe you can check out the following.

Sous Vide Orange and Mint Chicken Thighs Recipe

  • Published: June 22, 2017
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 5 Hours
  • Cooks: 148°F (64.5°C) for 2 to 5 hours
  • Serves: 4

Ingredients for Sous Vide Orange and Mint Chicken Thighs Recipe

  • For the Chicken

  • 1 pound chicken legs (I personally love Crowd Cow)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ancho chile powder, or your chile powder of choice
  • Salt and pepper

  • For the Orange Sauce

  • 1 tablespoon olive oil
  • 6 cloves garlic, diced
  • 1/4 teaspoon chipotle powder, or chile powder of your choice
  • 1 1/2 cups orange juice

  • To Assemble

  • 1/4 cup chopped mint
  • 1/4 cup chopped basil

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Cooking Instructions for Sous Vide Orange and Mint Chicken Thighs

For the Chicken

Preheat the water bath to 148°F (64.5°C).

Mix the spices together in a bowl. Salt and pepper the chicken then sprinkle with the spice mixture and seal in a sous vide bag. Place the sous vide bags in the water bath and cook for 2 to 5 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.

For the Orange Sauce

Add the olive oil and garlic to a pan and heat over medium to medium-high heat. Once it begins to sizzle add the chipotle powder and orange juice and cook until it thickens some, about 10 to 15 minutes.

To Assemble

Remove the chicken from the bags and pat dry. Sear the chicken over high heat until they begin to brown, about 1 to 2 minutes per side. Remove from the heat.

To serve, place the chicken on plates. Pour the sauce over the chicken and top with the chopped mint and basil.

Be sure to check out my Simple Sous Vide Chicken Thigh Recipe Story.

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All tags for this article: Chicken, Recipe, Sous Vide, Sous Vide Chicken , Sous Vide Chicken Thigh , Sous Vide Recipes

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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