Sous Vide Chicken Thighs
This post may contain affiliate links. See my disclosure policy.
My 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.
I love cooking with chicken thighs and have tried various methods, but nothing comes close to cooking them sous vide. The meat is consistently juicy and tender, and it’s pretty much hands-off!
If you’re new to sous vide cooking, chicken thighs are one of the best proteins to cook in it. There’s really a small margin for error, and I’ve broken this recipe down into an easy-to-follow process to make it as uncomplicated as possible.
The best part? I tested a version that doesn’t need the official sous vide machine, so you can try it out first before committing to buying the actual gadget.
Table of Contents
Why I love this recipe
My partner and I love sous vide chicken thighs for a high-protein dinner option or meal prep. Here’s why you will also enjoy them:
- Extra juicy. I love chicken thighs cooked in the oven, air fryer, and Instant Pot, but there’s something special about how they turn out when cooked this way.
- Perfect results every single time. Chicken thighs may come out dry and chewy if they are overcooked or cooked at high temperatures. Cooking them in a sous vide machine helps you avoid these problems and serve flawlessly juicy chicken.
- You don’t need a sous vide machine. No worries if you don’t have one. This recipe works just as well with a pot of water and a thermometer.
Key Ingredients
Here’s what you’ll need to cook chicken thighs sous vide. Measurements and a step-by-step recipe video are in the recipe card below.
- Bone-in, skin-on chicken thighs. Boneless and skinless chicken thighs also work, but you’ll need to reduce the cooking time by about 8-10 minutes to compensate for their smaller surface area.
- Lemon. Lemon slices add a hint of bright citrus flavor to the chicken.
- Fresh coriander. To add flavor.
- Kosher salt and black pepper. To taste.
How to sous vide chicken thighs
Step 1- Season the chicken thighs. Season the chicken thighs with salt and pepper.
Step 2- Vacuum seal. 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 75 °C/167°F. Put the chicken in the water, making sure it is fully submerged. Cook for 60 minutes.
Step 4- 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.
How to 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 167°F. Put the seasoned chicken thighs in a ziplock bag with the aromatics of your choice, then remove the excess air.
Cook the chicken thighs in your makeshift sous vide machine for an hour. Then remove them from the bags, sear, and serve.
My recipe tips
- Pat the chicken dry before searing them. Removing any extra moisture from it helps achieve crispier results.
- Cook from frozen. You don’t need to thaw frozen chicken thighs. Cook them 60 minutes longer to give them time to defrost and cook through.
- Herb options. If you don’t have fresh coriander, use other herbs. Fresh herbs like rosemary, thyme, basil, and parsley will work well for this chicken.
- Add heat. Season the chicken thighs with chili powder to make them a little spicy.
Storage instructions
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: Microwave for 30-40 seconds until hot or in a skillet/oven.
Frequently asked questions
The best way to tell if sous vide chicken is done is with a meat thermometer, and ensure it is at least 165°F. Unlike other cooking methods that let you gauge chicken doneness by inspecting the color, sous vide is a little trickier. Sous vide chicken may remain a bit pink inside, which doesn’t mean it is undercooked.
You can cook chicken thighs in a sous vide machine for 1 to 8 hours, depending on the temperature you use and the result you are aiming for. In general, cooking chicken thighs for 1 to 4 hours yields juicy, tender results, while cooking them for 5 to 8 hours makes them slightly less juicy and better for shredding.
You can sous vide chicken thighs at temperatures ranging from 141 to 180°F. If you are aiming for a perfectly juicy and tender texture, sous vide chicken thighs at 165 to 167°F.
More sous vide recipes
- Sous vide egg bites
- Sous vide chicken breast
- Sous vide pork tenderloin
- Sous vide salmon
- Sous vide flank steak
- Sous vide pork belly
Sous Vide Chicken Thighs
Video
Ingredients
- 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
Instructions
- 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.
- Serve immediately.
Notes
- Tips: Check out my recipe tips above for perfectly cooked chicken thighs.
- Leftovers: Keep in the fridge for up to 4 days or the freezer for up to 6 months.
Nutrition
Originally published December 2022
Please sign me up for new recipes. What you post looks fantastic!