Sous Vide Chicken Thighs

Are you tired of dry and flavorless chicken thighs? Look no further than sous vide cooking to achieve the juiciest and most flavorful chicken thighs you’ve ever had.

Sous vide cooking is a technique that involves cooking food in a precisely controlled water bath. By cooking the chicken thighs at a lower temperature for a longer period of time, the meat is cooked evenly throughout, resulting in a tender and juicy texture. Additionally, the vacuum-sealed bags used in sous vide cooking help to lock in moisture and flavor, making for a more delicious end result.

One of the great things about cooking sous vide is the ability to infuse flavors into the meat by adding herbs, spices, and other aromatics to the bag. With chicken thighs, the possibilities are endless. You could go for a classic combination of garlic and rosemary, or try something more adventurous like a spicy marinade with chili flakes and cumin.

Sous vide cooking may seem intimidating at first, but with a little practice, it can become a staple in your cooking repertoire. Plus, the results are sure to impress your dinner guests. So why not give it a try and see how delicious and juicy your chicken thighs can be?

Ingredients

• 2.25 pounds (1kg) bone-in, skin-on chicken thighs, Note 1 about 6 thighs
• seasonings: kosher salt, black pepper, garlic powder, Note 2
• garnish: chopped fresh parsley optional

Peach Balsamic Glaze

• 1/2 cup (118ml) peach jam or preserves, Note 3
• 2 tablespoons balsamic vinegar (good quality)
• 1 teaspoon Dijon mustard
• pinch cayenne pepper (optional)

Instructions

1. PREPARE SOUS VIDE BATH: Fill water in the sous vide container as per the manufacturer’s instructions. Set the temperature to 165F/73.9C (for soft, moist tender) and allow water to heat to that temperature. Note 4.
2. PREPARE CHICKEN: Generously season both sides of the chicken with salt, pepper, and garlic pepper. Fold the back top of sous vide bags about an inch to create a flap (this ensures no food touches the top of the bag where it gets sealed). Insert thighs in sous vide bag, ensuring no overlap. Unfold the flap and vacuum seal the bag using a vacuum sealer. Note 5 for Ziploc and displacement method.
3. COOK CHICKEN SOUS VIDE: When the temperature has been reached, submerge the bag with chicken into sous vide bath. Cook for a minimum of 1 hour and a maximum of 4 hours. I do 75 minutes.
4. MAKE GLAZE: While the chicken is cooking, whisk together the glaze ingredients in a small bowl.
5. GLAZE AND BROIL THE CHICKEN:
   >> Prepare a pan lined with foil and sprayed with oil.
   >> Heat oven to BROIL setting and place oven rack a few inches from heat source (top of the oven).
   >>Remove the chicken from the water bath and place it in a bowl of ice water for 8-10 minutes. This will cool down the chicken and allow more time to broil and glaze it without affecting texture and doneness.
   >> Then remove the chicken from the sealed bag and pat dry well with a paper towel. Note 6. Brush on most of the glaze on both sides of the chicken and place on the pan Reserve 2-3 tablespoons for the final drizzle.
   >> Broil chicken, skin side up, for 3-4 minutes or until slightly browned on top. Add additional glaze if desired. Serve, garnished with chopped parsley.

Recipe Notes

1. Chicken options: You can use bone-in or boneless chicken thighs – skin-on or skinless – for this recipe. Same time and temp. Chicken breasts will also work fine – bone-in or boneless. They need a lower temperature of 144-150F (62-65.6C). Cook them for 1.5-4 hours at 144F/62C or 1-4 hours at 150F/65/6C).
2. Seasoning options: You can use any seasoning you like. Good options are cumin, curry powder, coriander, or a sprig of thyme (or dried).
3. Glaze substitutes: Instead of peach jam, try apricot or raspberry jam. Or for a shortcut, buy a glaze-like teriyaki. To lower calories, try a sugar-free jam in the glaze.
4. Sous vide temperature: You can also sous vide the thighs at 150F/65.6C for a meaty texture and a little chewier.
5. Displacement method using a zip lock plastic bag: Place chicken in a ziplock bag. Lower the bag into water (which will push air out) just until the seal is above the water line. Seal bag.
6. To get crispy skin: Before glazing and broiling, heat a cast iron skillet or nonstick pan to medium-high. Add a teaspoon or two of oil. Place chicken, skin side down, and press down with a spatula or fingers to allow skin the crisp up for 4-5 minutes. Keep peeking until it’s well browned. Just serve with glaze or brush on glaze and broil for a couple of minutes.
7. Make ahead or freeze:
   Same day: you have a 3-hour window for cooking the chicken thighs sous vide which gives you nice flexibility
   3-4 days ahead: Sous vide the thighs, cool them in an ice bath for 10 minutes, then store them in the fridge for 3-4 days until ready to use. Rewarm them up in a water bath for an hour at a few degrees less than the temperature we cooked them. Proceed with glazing from there. To shorten the time, bring them to room temperature, then warm them for 20 minutes.
   Freeze for several months: Sous vide the thighs, cool them in an ice bath for 10 minutes, then freeze them for up to 3 months. To rewarm them, use the same technique as Abov

Nutrition

Calories: 739kcal | Carbohydrates: 28g | Protein: 47g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 647mg | Potassium: 637mg | Fiber: 1g | Sugar: 19g | Vitamin A: 308IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg