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.
Servings (change as needed): 3 (or 2 larger portions)
- 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)
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.
Nutrition values are estimates. To save on calories, use a sugar free jam in the glaze.
- 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
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