This simple sous vide chicken thigh recipe will make sure you have perfectly cooked thighs to the exact temperature you want!
Grilling the chicken thighs with some buffalo sauce adds a tangy, spicy flavor to bump up the taste!
For the Chicken Thigh
2 pounds chicken thigh
1 to 2 teaspoons salt
1/2 to 1 teaspoons spice rub or herbs (optional)
To Assemble
Sides (optional)
Sauces (optional)
Garnishes (optional)
Preheat a water bath to 148ºF (64.4ºC) or your desired temperature.
Trim off any fat or gristle. Salt the chicken then coat with any spices you want.
Place the chicken thigh in a sous vide bag then seal the bag.
Add the bag to the preheated sous vide water bath. Let the chicken thigh cook until it is heated through and tenderized, about 4 to 6 hours.
Take the sous vide bag out of the water and remove the cooked meat. Dry it off thoroughly using paper towels or a dish cloth.
Heat a heavy pan with some oil in it over medium-high to high heat until it just starts to smoke. Add the chicken and sear quickly, about one minute per side. You want the chicken thigh to just brown but not overcook any more.
I love to sous vide the thighs, chill them, then coat them in panko bread crumbs for a crispy crust.
Finishing the sous vided thighs on a grill adds great smoky flavor!
Plate the chicken thigh like you would a traditionally cooked version.
I love a great mole sauce on top of the chicken thighs.
Here are even more sous vide chicken thigh recipes!