Sous Vide chicken thighs are the easiest way to make juicy and tender chicken full of flavor. Only 3 steps: season, sous vide and sear! These chicken legs are rubbed with a simple seasoning, and then vacuum cooked to perfection. The skin crunches when scorched at the end, making the best chicken thighs!
This flawless recipe is one of my family’s favorite sous vide recipes. No brine or marinating is needed. The sous vide method guarantees success EVERY TIME and you can customize it with your favorite seasonings!
I don’t cook a whole chicken very often, as my kids always want legs. So I usually make these Sous Vide chicken thighs or Sous Vide chicken thighs so everyone is happy. This recipe is so easy and never fails!
With sous vide cooking, you can control the temperature precisely, so you will get the chicken with unparalleled juiciness without worrying about overcooking or undercooking meat.
It’s also a low-stress cooking by eliminating short windows of time for perfect cooking, and your chicken will cook evenly from edge to edge. You’re going to love this one!
What is Sous
Vide? Sous vide cooking is
a method of cooking in a water bath
by sealing food in a bag and then cooking at a very precise temperature in a water bath. It means “under vacuum” in French.
Seasoning for chicken thighs sous vide These
chicken sous vide thighs
are really easy and the seasoning mixture is perfect:
just mix the paprika (soft or smoked) , garlic powder, salt and black pepper. It’s keto and goes well with chicken or pork. You can also
substitute other seasonings or dry rub that you like. A simple seasoning of salt and pepper would also work.
I also like to drizzle with a little olive oil for extra flavor before rubbing the seasoning on the chicken. It will help the seasoning stick better on the meat.
Howto vacuum seal the bag without a vacuum sealant? If you don’t have a vacuum
sealant
, you can place the seasoned chicken in a zip-loc bag and vacuum seal the bag using the water displacement technique: simply seal all but one corner of the bag and then slowly place it in a large pot of water. Make sure everything under the zip line is covered by water, then seal the rest of the bag.
At what temperature does sous vide chicken feet?
I’ve tried different temperatures, and 165°F (74°C) is my favorite temperature for sous vide chicken thighs. If you want to have more tender meat, you can cook it at around 150°F. Keep in mind that there will be some pink hues around the bones, but it is safe to eat.
How long to cook sous vide chicken feet? Chicken feet
should be cooked a little more than chicken breasts. It takes about 2 hours to cook the drumsticks, but it’s okay to leave them in the warm sous vide bath for an additional 30 minutes.
Seal on the grill or pan
After sous vide cooking, your chicken is fully cooked. It’s okay to serve right away, but I like to finish with a quick cut so you have crispy skins around the drumsticks.
Heat a grill or skillet over medium-high heat. When it is very hot, add the chicken and seal it for 1 minute on each side until it becomes nice and golden.
What is a good side dish
for Sous Vide chicken thighs?
One of the
reasons I love this sous vide chicken legs recipe is that it pairs well with just about any side dish out there. Here are some homemade side dish ideas
: Potatoes Sous Vide Carrots Sous Vide
- Steamed
- broccoli
- fruit salad
- Sous Vide
More Chicken Sous Vide recipes For you to try Sous Vide Teriyaki Chicken Sous Vide Shredded Chicken Sous Vide Chicken Breast
- Chicken
- Thighs
Editor’s Note: Originally published March 23, 2020
and updated June 23, 2020.
