Sous Vide Chicken Thighs

This recipe for Crispy Sous Vide Chicken Thighs is the best way to get a chicken thigh that is juicy and tender on the inside and nice and crispy on the outside. Cook bone-in chicken thighs perfectly every time. Instructions for sous vide FROZEN chicken thighs included.

Chicken thighs and chicken legs and drumsticks are rising up as a super food in my opinion. Not only are they cheap and budget friendly, but they also have a higher fat content which is rich in nutrients.

Cooking chicken thighs can be tricky. It can be hard to get the inside tender and fully cooked while still making the skin nice and crispy. Cooking them with the sous vide method is a perfect way to get the best of both worlds.

The chicken thighs are seasoned, cooked in a water bath that is the perfect temperature, then quickly flash cooked on the grill, cast iron skillet or air fryer and that’s it! 

Jump to:

• 💭What is Sous Vide Cooking? 
• 📖How To Sous Vide Chicken Thighs
• ⏲Best Temperature For Sous Vide Chicken Thighs
• 🍳How To Make Crispy Chicken Thighs
• 🧊Sous Vide Frozen Chicken Thighs
• 🔀Flavor Options
• ♻Storing & Freezing
• ❔FAQ
• Sous Vide Chicken Thighs

💭What is Sous Vide Cooking? 

Sous vide is a method of cooking for a longer period of time in a temperature controlled water bath.  For example, a ribeye steak is marinated and placed in a vacuum sealed bag or ziploc and is submerged to be fully cooked at a temperature that is to your liking. 

Once it is fully cooked, it just needs to be seared off in a hot cast iron pan while still remaining at the perfect temperature. 

📖How To Sous Vide Chicken Thighs

1️⃣ Bring your water bath to a temperature of 165 degrees Fahrenheit.

2️⃣ While water is heating up, pat chicken thighs dry with paper towels and season with salt and pepper on both sides. Add seasoned chicken thighs to the freezer bag or vacuum sealed bag.

3️⃣ Add to the heated water bath and cook for 2 hours or 3 hours if chicken thighs are frozen.

4️⃣ Remove from the bag and pat dry on both sides with a paper towel.

5️⃣ Heat a cast iron skillet over high heat. Add in 1 tbsp. butter, ghee or avocado oil and wait until it begins to smoke.

6️⃣ Place dry chicken thighs face down in hot oil and cook for 1-2 minutes or until skin becomes crispy. Remove from heat and serve hot.

⏲Best Temperature For Sous Vide Chicken Thighs

Although you could cook your chicken thighs at a lower temperature, I always cook mine to an internal temperature of 165 degrees Fahrenheit to make sure it’s safe according to food safety standards.  

Chicken doesn’t follow the same rules as steak in this regard however, you could cook them at 150 to account for any extra cooking that will result in finishing the chicken thighs with a pan sear, grill, or air fry. 

Best Temperature: 165 Degrees Fahrenheit - 2 Hours

🍳How To Make Crispy Chicken Thighs

The first step is to make sure your chicken is FULLY dried by patting down both sides with a paper towel after it is cooked and comes out of the Sous Vide bag. Any moisture on the skin will cause the skin to steam and result in the texture being mushy.

Pan Sear Chicken Thighs: heat up a cast iron skillet and add in ghee, butter, or avocado oil over high heat until it starts to smoke. Place chicken thighs skin side down for 1-2 minutes or until skin gets brown and crispy. Remove from heat and serve.

Grill Chicken Thighs: Heat grill to 500 degrees. Brush oil or butter on chicken thighs and place on grill for 2-3 minutes or until skin gets charred to your desired outcome. 

Broil Chicken Thighs: turn your oven to broil setting and brush chicken skin with avocado oil, butter or ghee. Broil for 4-5 minutes or until skin is crispy

Air Fry Chicken Thighs: preheat air fryer for 5 minutes at 400. Brush skin with avocado oil, butter or ghee. Air Fry for 5-6 minutes or until chicken skin becomes crispy

🧊Sous Vide Frozen Chicken Thighs

If you are cooking chicken thighs from frozen, simply add another hour to the cooking time!

For this recipe, the chicken will need to be cooked at 165 degrees for 3 hours. 

🔀Flavor Options

This recipe uses a simple seasoning of salt and pepper. To change up the flavor to your liking, rub seasonings on both sides of chicken before adding to ziploc or vacuum sealed bag.

• Bbq seasoning
• Curry Powder
• Italian Seasoning
• Greek Seasoning
• Teriyaki Seasoning
• Cajun Seasoning
• Taco Seasoning
• Chipotle Seasoning
• Jerk Seasoning

♻Storing & Freezing

Storing Leftovers: Once they are cooked, they will last in the air tight bag right out of the sous vide for about 7-10 days since they are fully cooked. Once you are ready to finish them off, let them temp out for about 15 minutes on the counter, then use your favorite finishing method. 

Freezing Leftovers: Wrap cooked and cooled chicken thighs in plastic wrap, then add to a freezer safe bag or airtight container for up to 6 months. Thaw in the fridge overnight before serving and reheating.

❔FAQ

More Easy Sous Vide Recipes

• Sous Vide Baby Carrots
• Sous Vide Mashed Potatoes
• Sous Vide Pulled Pork 
• Sous Vide Sweet Potatoes
• Sous Vide Pot Roast
• Sous Vide Pork Chops

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