Sous Vide Chicken Thighs

Sous viding has become one of my favorite ways to prepare chicken thighs. I prefer bone in, skin on because they have so much flavor.  The times and temperatures apply to both boneless and bone-in (except the last row). I love chicken thighs that are just starting to pull away from the bone but still juicy. 165 degrees F for 6 hours is my favorite!

– Bone-in or boneless chicken thighs – Seasoning of choice or salt and pepper



Preparation Preheat a water bath using an immersion circulator to a temperature from the time and temperature options listed below.

Preparation Season the chicken thighs with salt and pepper or your favorite seasoning blend.

Time and Temperature Options Very juicy and firm: 150 degrees F: 1-4 Hours (2-4 if frozen or bone-in) Juicy, mostly tender: 155 degrees F: 1-4 Hours (2-4 if frozen or bone-in) Juicy and completely tender: 165 degrees F: 1-4 Hours (2-4 if frozen or bone-in) Somewhat juicy, fall off the bone texture: 165 degrees F: 4-8 Hours

To Finish Searing is optional with boneless chicken thighs. To sear, heat a skillet over high heat until smoking. Add butter or oil and sear skin side down until golden brown, 1-2 minutes. Sear for 1 minute on the other side.