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 below 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!
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.
Notes
Always season the chicken thighs before sous viding.
Always keep the chicken fully submerged while cooking. To do this, I like to use sous vide magnets and/or place a ceramic plate or bowl on top of them in the water.
To make them easier to serve and eat, after cooking and searing bone-in thighs, I like to remove the bone with a pairing knife and slice the chicken thighs.
Cuisine: American
Course: Chicken, Dinner, Lunch, Main Course, Sous Vide