Sous Vide Chicken Thighs -

5 from 4 votes

Sous Vide Chicken Thighs

This recipe for 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.

Prep Time5

Cook Time2

Total Time2 5

Course: Main Course, Sous Vide

Cuisine: American

Keyword: crispy chicken thighs, how to sous vide chicken thighs, sous vide bone in chicken thighs, sous vide chicken recipes, sous vide chicken thighs, sous vide chicken thighs temperature

Servings: chicken thighs

Calories: 222kcal

Author: Valerie Skinner

Equipment

Ingredients

4 Bone In Chicken Thighs
1 tbsp Butter or ghee
1 tsp Kosher Salt
½ tsp Black Pepper

Instructions

Bring your water bath to a temperature of 165 degrees Fahrenheit.
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.
Add to the heated water bath and cook for 2 hours or 3 hours if chicken thighs are frozen.
Remove from the bag and pat dry on both sides with a paper towel.
Heat a cast iron skillet over high heat. Add in 1 tbsp butter, ghee or avocado oil and wait until it begins to smoke.
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.

Video

Notes

What Is The Best Temperature To 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

Nutrition