Crispy Sous Vide Chicken Thighs

These sous vide chicken thighs are fool-proof! This method creates tender, juicy chicken thighs every time. This sous vide chicken thigh recipe also includes a very important final step that makes the outside incredibly crispy.

Prep: 15

Cook: 2

Total: 2 15

Yield:4 servings

Equipment

Sous vide immersion circulator
Plastic bag for vacuum sealing
Large skillet

Ingredients

4 bone-in, skin-on chicken thighs
1 teaspoon salt
½ teaspoon black pepper
2 sprigs fresh thyme optional
2 tablespoons butter see Notes

Instructions

Set sous vide to 165° Fahrenheit.
Season both sides of each chicken thigh with salt and pepper.
Place chicken thighs and thyme in a resealable plastic bag, then remove the air using either a vacuum sealer or the displacement method. Drop bag into bath for 2 hours.
Remove chicken thighs from bag and pat dry with a paper towel.
Melt butter in a large skillet over medium-high heat. Sear chicken thighs in pan for 1-2 minutes per side, or until crispy.

Notes

Make it Dairy-Free: To make this recipe dairy-free, you can either use two tablespoons of dairy-free butter or two tablespoons of olive oil instead of regular butter.

Recipe yields approximately 4 servings. Nutritional values shown reflect information for one chicken thigh. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition

Recipe By:Sam Guarnieri