These sous vide chicken thighs are super moist and juicy and come together in minutes! This method can also be used without the sous vide machine.
If you’ve made our air fryer chicken thighs or Peruvian chicken before, you know that we cook chicken thighs well.
For those who prefer a simple and extra juicy way to cook them, you need to try these sous vide chicken thighs.
Why this recipe works
- Juicer than oven-cooked chicken thighs. Chicken thighs cooked in a water bath and then quickly seared in a skillet turn out juicier than chicken thighs cooked in the oven.
- Perfect results every single time. Chicken thighs may come out dry and chewy if they are overcooked or cooked at high temperatures. Cooking chicken thighs sous vide helps you avoid these problems and serve flawlessly juicy chicken on all occasions.
- You don’t need a sous vide machine. No worries if you don’t have a sous vide machine. This recipe works just as well with a pot of water and a thermometer.
What I love about this recipe is just how easy it is to customize with your favorite marinades, seasonings, and herbs. Try brushing it with some bulgogi sauce for an Asian twist or a simple chicken marinade for a fabulous umami flavor.
This recipe calls for very basic ingredients. Besides the chicken and a few spices, there isn’t much else that goes into it. Here is what you’ll need:
- Chicken thighs. With bone and skin.
- Lemon. Lemon slices gives the chicken a hint of bright citrus flavor.
- Fresh coriander. To add flavor.
- Salt and pepper. To taste.
How to sous vide chicken thighs
Cooking chicken thighs in a sous vide machine is even easier than roasting them in the oven. You don’t need to keep checking on the chicken. Just set a timer, cook it, then sear and serve.
Step 1- Season the chicken thighs and bag them
Season the chicken thighs with salt and pepper.
Put the chicken thighs in a vacuum bag along with the slices of lemon and fresh coriander. Seal the bag using a vacuum sealer.
Step 2- Cook the chicken sous vide
Set the sous vide machine to 75C/167F degrees. Put the chicken in the water making sure it is fully submerged. Cook for 60 minutes.
Step 3- Sear and serve
Remove the chicken thighs from the bags and discard the aromatics. Heat butter in a skillet on high heat. Sear the chicken thighs evenly on all sides for a total of 2 minutes.
Cooking the chicken longer will dry it out. Serve immediately with your favorite side dish.
Can I make this without a sous vide machine?
You can make sous vide chicken thighs without a sous vide machine so long as you have a large pot, a thermometer, and ziplock bags.
Fill the pot with water and place a thermometer in it. Heat the water to 167F degrees. Put the seasoned chicken thighs in a ziplock bag along with the aromatics of your choice and remove the excess air. Make sure the water is still at 167F degrees.
Cook the chicken thighs in your makeshift sous vide machine for an hour. Then remove them from the bags, sear, and serve.
How long do you sous vide chicken thighs for?
You can cook chicken thighs in the sous vide machine for 1 to 8 hours depending on the temperature you are using and the result you are trying to achieve.
In general, cooking chicken thighs for 1 to 4 hours yields juicy and tender results while cooking them for 5 to 8 hours makes them slightly less juicy and good for shredding.
What temperature should I cook chicken thighs in the sous vide?
You can sous vide chicken thighs at temperatures ranging from 141 to 180F degrees. If you are aiming for a perfectly juicy and tender texture, sous vide chicken thighs at 165 to 167F degrees.
Tips to make the best recipe
- Pat dry the chicken things before searing them. Removing any extra moisture from the chicken helps achieve crispier results.
- You don’t need to thaw chicken thighs if they are frozen. Simply cook them 60 minutes longer to give them time to defrost and cook through.
- If you don’t have fresh coriander use other herbs. Fresh herbs like rosemary, thyme, basil, and parsley will work well for this sous vide chicken thighs recipe.
- Season the chicken thighs with chili powder to make them a little spicy.
- To store: Place leftovers in the fridge in an airtight container. The chicken thighs will be good for 3 to 4 days.
- To freeze: Place the cooked and cooled chicken in a shallow container and store them in the freezer for up to 6 months.
- To reheat: The oven works great for reheating leftover chicken thighs. You can also reheat the chicken thighs in a water bath until they reach a safe internal temperature (165F).
More sous vide recipes to try
Frequently asked questions
Overcooking chicken thighs using the sous vide cooking method isn’t easy but it’s possible. You can cook chicken thighs in the sous vide machine for up to 8 hours. Note that cooking chicken in sous vide longer than 5-6 hours can make it rather mushy.
The best way to tell if sous vide chicken is done is with a meat thermometer and ensure it is at least 165F.
Unlike other cooking methods that allow you to guess the doneness of chicken by inspecting the color, doing it with the sous vide method is a little tricky. Sous vide chicken may remain a little pink inside which doesn’t mean that it is undercooked.
- 4 chicken thighs skin-on and bone-in
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 slices lemon
- 1/4 cup corriander fresh
- 2 tablespoons butter
Preheat the water bath using the Sous vide machine to 75C.
Season the chicken thighs with salt and pepper on both sides.
Place the chicken in a vacuum bag, along with lemon slices and coriander. Seal the bag with a vacuum sealer.
Place the vacuum bag in the water bath and submerge it completely in the water and cook for 60 minutes.
Remove the chicken thighs from the bag and discard the herbs and lemon.
Add the butter to a non-stick skillet and place over medium heat. Add the chicken thighs and sear both sides.
Serving: 1chicken thigh | Calories: 368kcal | Carbohydrates: 1g | Protein: 24g | Fat: 30g | Sodium: 447mg | Potassium: 307mg | Fiber: 0.2g | Vitamin A: 289IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg | NET CARBS: 1g