Sous Vide Chicken Thighs Cooking Guide

Follow our step-by-step guide on how to make Sous Vide Chicken Thighs Cooking Guide.

1. Step 1

   Begin by filling a large pot with water and inserting your sous vide immersion cooker, setting the temperature to a precise 160°F (71°C) as per the manufacturer's guidelines.

2. Step 2

   In a small bowl, combine salt, black pepper, garlic powder, and paprika to create a flavorful seasoning blend, then set it aside.

3. Step 3

   Take the chicken thighs and place them skin-side down on a cutting board.

4. Step 4

   Carefully remove the bone and trim any excess fat or loose skin.

5. Step 5

   Generously rub the seasoning mixture over both sides of the chicken, ensuring some gets under the skin for maximum flavor.

6. Step 6

   Tuck the sides of the chicken to restore its original shape and place the thighs into one large or two small vacuum bags, sealing them tightly with a vacuum sealer.

7. Step 7

   Submerge the sealed bag(s) in the preheated water bath and set your timer for 1.

8. Step 8

   5 hours.

9. Step 9

   When the timer signals the end of cooking, gently remove the chicken from the bag and pat it dry with paper towels to prepare for the next step.

10. Step 10

    In a skillet, heat olive oil over high heat until it shimmers.

11. Step 11

    Add the chicken thighs skin-side down and sear them until the skin turns a beautiful golden brown, which should take about a minute.

12. Step 12

    Use tongs to turn the chicken, ensuring even browning on all sides.

13. Step 13

    Once perfectly seared, remove the skillet from heat and allow the chicken to rest for 2 to 3 minutes before serving.

14. Step 14

    This method not only locks in moisture but also elevates the dish with a delightful crispy skin, making every bite a savory experience.

15. Step 15

    Enjoy your perfectly cooked sous vide chicken thighs!.