How to Sous Vide Chicken Thighs (Bone-in and Boneless)
Sous vide is one of my favorite ways to prepare chicken thighs because you can get fall off the bone texture while still keeping the chicken thighs juicy.
Bone-in or boneless chicken thighs Seasoning of choice or salt and pepper
Preheat a water bath using an immersion circulator.
Season the chicken thighs with salt and pepper or your favorite seasoning blend.
Vacuum seal chicken thighs or use another air removal method.
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.