Sous Vide Chicken Thighs
Count on super juicy and tender chicken every time you make sous vide chicken thighs. No guess work. For this recipe, we’re using bone-in thighs and a 3-ingredient sweet-savory glaze for a simple and delicious finish. Yes, of course there are options 🙂
I love that you can sous vide the thighs several days ahead, then finish them under the broiler for a few minutes when you need them. Weeknight dinner in a flash.
Most recipes for sous vide chicken thighs focus on the crispy skin. A great goal for sure. I’ll add a link to that option below.
I’m a sauce person though. So I’m offering another alternative sous vide chicken thigh recipe that takes about the same time with a little less hands-on. You can, of course, do both.
The peach balsamic glaze is made of peach jam, balsamic vinegar and Dijon mustard. Mix together, brush on and broil. That’s it. No peach jam? No worries, you have options.
More importantly is how the chicken tastes. Soft, moist, sweet-sticky-tangy and beautifully cooked every time. That’s what I love about sous vide cooking. The consistent results.
Why bother to sous vide chicken thighs?
Dark meat chicken thighs are forgiving and can be cooked successfully with many traditional methods. Here’s my pitch for why I like the sous vide method for chicken thighs:
- Consistent results for tender juicy chicken thighs with no guess work or constant checking.
- You can leave the chicken in the water bath for an extra couple of hours of sous vide time without affecting taste and texture if you need to attend to other stuff. (NO other cooking method does that).
- Easy prep. And with this recipe, easy finish.
- You can cook up a batch and store them in the fridge for several days to finish later in the week.
Ingredients – tailored to your taste
Ingredients: chicken thighs (bone in skin on), seasoning, glaze (peach jam, balsamic vinegar, Dijon mustard)
Here are several variations and substitutions you can try.
Chicken options
- You can use bone-in or boneless chicken thighs – skin on or skinless – for this recipe. Boneless will cook a bit more quickly, but still needs at least 1 hour. My preference is bone in, skin on.
- Chicken breasts will also work fine – bone in or boneless. They need a lower cooking temperature of 144-150F (62-65.6C). Cook them for 1.5-4 hours at the 144F/62C or 1-4 hours at 150F/65/6C).
Crispy Skin
- If you want very crispy skin on your chicken thighs, check out this Serious Eats recipe for sous vide chicken thighs. Kenji suggests a cast iron skillet or non stick pan with a cooking time of 4-5 minutes on the chicken skin side (after cooling the chicken in an ice bath for 10 minutes). Instructions are in the recipe notes.
Glaze substitutes and add-ins
- Instead of peach jam (or preserves), try apricot or raspberry jam. The raspberry and balsamic blend is rich, deep and sensational. We use it in our sous vide pork loin recipe. Try sugar free jam to reduce the calories.
- I love to add a pinch of cayenne to the glaze to give it a kick. Other options are a pinch of cinnamon or fresh herbs like thyme or rosemary
- If you don’t have a good balsamic vinegar, you can use wine vinegar. Check the sweetness of the glaze and add a touch of maple sugar or sugar if needed.
Seasoning options
- I keep it simple with garlic powder, kosher salt and black pepper.
- Other options are cumin, curry powder, coriander or a sprig of thyme.
Step by step instructions
Recipe FAQs
This is personal preference. I have tried two different temperatures,150F/65/6C and 165F/73.9C. I prefer 165F/73.9C (the final texture of the chicken thighs was a little softer and less stringy), but to be honest, there was not a lot of difference. Cook time is from 1-4 hours. I use 1 1/4 hours and it’s perfect. If you are cooking chicken breasts, see the recipe notes for times and temperature.
Yes, just add one hour to the cooking time. Since it’s a little harder to season frozen chicken, the best way may be to season it before you freeze it, raw, in ziploc bags. Then they are ready to go straight into the water bath.
What to serve with sous vide bone-in chicken thighs
Almost anything goes! Here are a few side dishes that pair really well.
Potatoes or rice sides: herb potato salad, mashed potatoes, curried rice and raisins, green beans, potatoes and bacon, and savory rice and roasted veggies.
Salads: peach salad with walnut dressing, panzanella salad recipe with peaches, Thai mango salad, party salad with grilled vegetables and quinoa (3 in 1 side).
Vegetable sides: grilled cabbage (slaw), roasted baby cauliflower, best green beans with panko crumbs, lemon herb cauliflower rice stir fry, flat green beans (charred), sautéed peppers with caper vinaigrette
Or check out our summer Sunday dinner ideas for other options.
Shortcuts
- Feel free to buy a glaze for the chicken instead of making your own (keeping in mind the one in the recipe is just 3 ingredients to stir together!)
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 45 minutes at a few degrees less than the temperature our cooked them. Proceed with glazing from there. To shorten the time, bring them to room temperature, then warm them for 15-20 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 above but add 30 minutes, So warm for 1 1/4 hours.
Other sous vide chicken and turkey recipes to love
- Sous vide chicken citrus glazed
- Indian butter chicken recipe
- sous vide turkey breast
- sous vide turkey thighs
- sous vide chicken wings (Korean-style)
If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟with a comment in the recipe card below. Thanks so much!
Sous Vide Chicken Thighs
Equipment
- Sous Vide equipment
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 tablespoon balsamic vinegar (good quality)
- 1 teaspoon Dijon mustard
- pinch cayenne pepper (optional)
Instructions
- PREPARE SOUS VIDE BATH: Fill water in the sous vide container as per manufacturers instructions. Set the temperature to 165F/73.9C (for soft, moist tender) and allow water to heat to that temperature. Note 4.
- PREPARE CHICKEN: Generously season both sides of the chicken with salt, pepper and garlic pepper. Fold 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 flap and vacuum seal bag using vacuum sealer. Note 5 for ziploc and displacement method.
- COOK CHICKEN SOUS VIDE: When temperature has been reached, submerge the bag with chicken into sous vide bath. Cook for minimum of 1 hour and a maximum of 4 hours. I do 75 minutes.
- MAKE GLAZE: While chicken is cooking, whisk together the glaze ingredients in a small bowl.
- GLAZE AND BROIL THE CHICKEN: °Prepare 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 oven). °Remove chicken from water bath and place in a bowl of ice water for 8-10 minutes. This will cool down chicken and allow more time to broil and glaze it without affecting texture and doneness. °Then remove chicken from sealed bag and pat dry well with paper towel. Note 6. Brush on most of glaze on both sides of chicken and place on pan Reserve 2-3 tablespoons for 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
- 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 the 144F/62C or 1-4 hours at 150F/65/6C).
- Seasoning options: You can use any seasoning you like. Good options are cumin, curry powder, coriander or a sprig of thyme (or dried).
- 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.
- Sous vide temperature: You can also sous vide the thighs at 150F/65.6C for a meaty texture and a little chewier.
- Displacement method using a ziploc plastic bag: Place chicken in ziploc bag. Lower bag into water (which will push air out) just until seal is above water line. Seal bag.
- To get crispy skin: Before glazing and broiling, heat cast iron skillet or non stick pan to medium high. Add a teaspoon or two or oil. Place chicken, skin side down and press down with 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.
- 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 our 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
Newbie here. How many thighs can I put into each sous vide bag??? And could you grill these afterwards?
Hello newbie and welcome to sous vide! You can put as many thighs in a bag that will fit in a single layer. Yes, you can grill the thighs after on a hot grill, but I wouldn’t add the glaze until after as it will burn because of the sugar. If you want an extra minute or two to grill the chicken without overcooking it, you can cool it down in the bag in an ice bath for 10 minutes. Good luck!
Stupid question…if saving for later, do I keep them in the bag they were sous vide in when I put them in the fridge? And then do I just warm them up in the sous vide in those same bags? New to this. Thanks!
Hi David. There are no stupid questions with sous vide! If you are on any sous vide facebook groups, you will find many different answers to questions and lots of experimenting. Only when it comes to safety do you need to be careful.
To save the chicken for later, cool it down for 10 minutes in an ice water bath or under very cold water from the tap (while it’s still in the bag). Then refrigerate the chicken, still in the same bag. When you are ready to use it, you can retherm it, still in the same bag, in a water bath at about 135F for 20-30 minutes depending on the size of your thighs. I hope that helps. Enjoy!
a suggested sous vide time of 1 to 4 hours seems pretty non-specific. I do see you say you use 1.25 hrs so why not indicate that as the suggested time. What is the difference between letting them in for 1 hour vs 4 hours? More detail on that variable would make this recipe much more helpful!
Hi James, as I noted in the FAQ, there is some personal preference involved here. You need at least an hour at the higher temperature for safety. I prefer longer (1.5-2 hours) for added tenderness. Sous vide does require a bit of experimentation to get the texture and doneness right for you. Thanks for the question. I’ll try to add a bit more detail in the recipe to be more helpful.
Hi James,
One of the reasons most of us love sous vide cooking is the fact that time is much less important than is temperature. The food loses little of its moisture, since it’s sealed in the bag.
Yes, you’ll notice a difference between 1 and 4 hours, but it’s a subtle difference. (You’ll notice a much greater difference if you change the temperature.)
Tonight, my wife will come home to continue her work until she’s available for dinner. No idea when that might be. I’m putting these in the sous vide in an hour and a half, so they’ll be ready to eat any time between 6:00 and 8:30.
Sous vide gives you that flexibility to plan ahead, and have it when everyone is ready for dinner, not when dinner is ready for everyone.
I was mad at my Sous Vide device for technical reasons b4 I made this recipe. did 2 bone-in, skin on chicken thighs at 150 for 75 minutes to get a meatier texture before glazing as directed. It was slightly pink at the bone afterwards so I’d cook longer next time and broil on 2nd side to get those charred bits on both sides. this recipe is a go for me and my sous vide device and I made up. ❤️❤️❤️
Glad you made up with your sous vide haha. Your second try will be perfect. By the way, a little pink around the bone is normal and perfectly safe at that temperature, but if it bothers you, you can increase the temp by a few degrees.
This was soooo delicious! My first time ever using a sous vide, and I was hesitant to use it with chicken, but it came out amazing! I used boneless, skinless thighs, cooked it at the 165 degrees, ended up being in the sous vide for more like 3 hours because I was shopping, then kept them in the fridge til the rest of the food was done, followed sauce directions, and popped them into the broiler for 3 minutes one side, 2 minutes on the other side, and perfection!
I’m so glad your first ever sous vide recipe turned out so well. Most people start with a steak, but it sounds like you picked just the right thing for your first try. I bet you will also love the sous vide turkey breast or sous vide turkey thighs.
This was amazing! I chose to refrigerate it for a couple of days before finishing it. In the future I think I’ll complete it the same day. I haven’t quite mastered the whole warming up thing. It was very warm but not piping hot. This was my fault, not yours. I also might broil the bottom for a minute or two, then turn, put glaze on the top, then broil that. I don’t know if that will help the bottom being a little less soggy or not but we’ll see. I’m so excited about making this again. It will be a regular menu choice. Another time I’ll try the apricot and raspberry jams. Options!
Play around with the chilling and broiling to perfect it. Sounds like you’ll get there quickly. Glad you liked it Cynthia!