What’s the best way to cook tender thighs? Probably!! The inside of these super crispy sous vide boneless chicken thighs is surprisingly juicy and tender.
For this recipe, you can use skin-on or skinless thighs. You just can’t mess them up!
ALERT: Crowd-pleaser!! Make these crispy sous vide boneless chicken thighs with either skin-on or skinless meat. With this time and temperature, they are juicy and tender.
HOW DOES SOUS VIDE WORK?
Sous vide is a type of cooking that allows for much more precise control over temperature and cooking time than traditional methods.
Submerging food in a water bath is how sous vide cooking works.
The sous vide immersion cooker keeps the water in the container at a constant temperature. This means that the food is cooked to the exact temperature you specify.
WHY SOUS VIDE CHICKEN THIGHS?
Sous vide cooking allows for precise control. You control the exact temperature at which the chicken cooks, ensuring that you always get the desired results.
Chicken thighs are a great source of protein and are ideal for preparing a low-carb dinner for your family. They are also relatively inexpensive, making them an excellent choice for a budget-conscious family.
BASIC INGREDIENTS FOR SOUS VIDE BONELESS CHICKEN THIGHS
This recipe calls for 4 boneless chicken thighs. Chicken thighs, skin on or skinless, can be used. Both will be delicious.
For seasonings, I’ll show you how to give these thighs a lot of flavor with a simple sauce made with pantry staples like salt, pepper, paprika, and cumin.
To finish, you’ll only need a few ingredients: olive oil, butter, and fresh herbs. It’s never been easier to prepare boneless chicken thighs for tacos, salads, or fried sandwiches!
LET’S GET TO SOUS VIDING BONELESS CHICKEN THIGHS
- Preheat the sous vide machine to 150 degrees Fahrenheit.
- Season the thighs of chicken. Combine salt, pepper, paprika, and cumin in a small bowl. As much as desired, sprinkle on boneless chicken thighs.
- In a flat layer, vacuum seal boneless chicken thighs. You can cook it right away or refrigerate or freeze it to cook later. Because dinner time with a toddler can be a little crazy, I love to meal prep sous vide recipes all the time.
- Place the bag in the sous vide water for 2 hours at 150oF. If cooking from frozen, add an hour.
- Remove the thighs from the hot water and, if desired, shock the bag in an ice bath for a few minutes.
- Take the chicken thighs out of the bag and pat them dry with a paper towel.
- Bring a large cast iron skillet to medium-high heat and sear the sous vide boneless chicken thighs. Pour in the majority of the olive oil into the pan. When the sauce is hot, add the sous vide boneless chicken thighs. Once in the pan, drizzle the remaining olive oil over the chicken to help it get a thin crispy layer all over when you flip it. Pour in the butter.
- Sear each side until golden brown. While the chicken thighs are searing, spoon butter over them on a regular basis. To get each edge crispy and browned, use tongs to hold the chicken thighs against the pan in different directions.
- Plate and garnish with your favorite fresh herbs. I’ll take basil, thyme, dill, or something else from my Aerogarden on any given day.
HOW LONG SHOULD YOU SOUS VIDE BONELESS CHICKEN THIGHS?
The time and temperature for boneless chicken thighs in my sous vide recipe today is 150 degrees for 2 hours, or 3 hours if you’re cooking sous vide chicken from frozen.
WHAT TEMPERATURE SHOULD YOU COOK CHICKEN THIGHS?
I use a temperature of 165 F for sous vide chicken thighs. If you’ve ever cooked sous vide chicken breast, you’ll notice that it cooks at a lower temperature than chicken thighs.
This isn’t for food safety reasons; it’s just for fun. The fat and connective tissue content of chicken thighs is higher than that of chicken breasts.
As a result, they must be cooked at a slightly higher temperature in order for the connective tissue to break down. Chicken thighs cooked to less than 165 degrees Fahrenheit will be tough and thus less tasty.
At different temperatures, different types of chicken meat taste best. And, with the sous vide, you can ensure that cooking occurs at the optimal temperature.
Some people prefer to cook chicken thighs at even higher temperatures, and they are more flavorful at a wider range of temperatures than chicken breasts. 165 F, on the other hand, gives me the perfect combination of juicy and tender chicken meat.
HERE’S WHY I LIKE THIS TIME AND TEMP
The temperature of 150 degrees produces very tender boneless chicken thighs, but not fall-apart thighs. Sure, I like fall-apart thighs for certain recipes.
But I’ve been doing 150 lately because boneless sous vide chicken thighs cooked at this time and temperature are easy to dice up and throw in tacos, or fry after sous vide cooking and make buffalo chicken sandwiches.
If you prefer pull-apart chicken, set the temperature to 165 or 167 degrees.
SKINLESS OR WITH SKIN?
Skinless boneless chicken thighs are cooked sous vide style in this recipe. This dish can also be made with skin-on chicken thighs.
SOUS VIDE BONELESS CHICKEN THIGHS WITH A MAYO SEAR
What are you waiting for if you haven’t tried a “mayo sear” finish for sous vide porterhouse steak, chicken, or boneless pork chops?
It’s a method that involves applying mayo to the outside of cooked sous vide food before searing it in a cast iron skillet. It would also go well with this sous vide boneless chicken thigh recipe.
Why would you want to mayo sear? It adds a lot of juice to the food and aids in the formation of a thick brown crust, just like you’d expect from restaurant-style food.
I use this method for finishing sous vide meats all the time and can’t wait to show you how to do it. Learn how to make a sous vide mayo sear.
CAN YOU SOUS VIDE FROZEN CHICKEN THIGHS?
Frozen chicken thighs are ideal for sous vide cooking. One of the most significant advantages of sous vide cooking is that the only adjustment required for cooking frozen meat is to add extra cooking time.
The time adjustments you should make are listed on the recipe card. I like to buy a large family pack of chicken thighs, vacuum seal them for sous vide cooking, and then freeze them.
Season the thighs and add extras, such as lime or garlic, before freezing them for the best results. The chicken thighs can then be placed directly from the freezer into the sous vide water bath.
ENJOY YOUR JUICY THIGHS!
You’ll enjoy this recipe because it’s difficult to go wrong with it.
You’ll probably become as addicted to them as we are in my house once you realize how simple it is to prepare them. During the week, chicken thighs are one of our go-to meals.
THE PERFECT SOUS VIDE SETUP
“What do you need to sous vide food?” I’m asked every day. ”. Here’s my response.
A SOUS VIDE COOKER
- Option 1: “stick” models such as the Joule, Anova, and Instant Pot Slim.
- Models with “multipots,” such as the SousPreme or InstantPot Duo Evo Plus, are an alternative.
CONTAINER FOR SOUS VIDE COOKING
- If you’re using a sous vide “stick” model, you’ll need something to hold the water in which the food cooks, such as a bucket or stockpot.
BAGS FOR SOUS VIDE COOKING
- Keep it simple by sous-viding in ziplock gallon bags, or get fancy like me and use a vacuum sealer.
NICE-TO-HAVE SOUS VIDE COOKING ACCESSORIES
- Sous vide weights to keep floaty food in place.
- Small mason jars for desserts and sous vide egg bites
- Cast iron skillet for finishing sous vide steaks.
- My sous vide cookbook contains over 100 recipes.
This recipe lends itself to numerous flavor variations. Changing up the seasoning is an excellent way to make the recipe more frequently without it becoming monotonous!
- Spicy thighs – If you’re going to use the chicken for tacos, season it with chili powder.
- Italian thighs – Instead of cumin, use Italian seasoning and add a lemon to the bag for a deliciously flavored lemon chicken.
- BBQ thighs – Season the chicken with your favorite barbecue dry rub. Then sear them on the grill to get that grilled flavor.
Frequently Asked Questions
It will not overcook because it will not go above the temperature of the set water. Do not cook the meat for more than 4 hours, as the texture and flavor begin to change at that point.
Above all, don’t overcook your chicken! You can check the safety and quality of your chicken, regardless of its color, with an accurate thermometer like the Thermapen. When it’s time to eat, a probe inserted into the thermal center of a chicken breast, leg, or thigh should read 165°F (74°C).
The texture of the meat is one of the factors that contribute to food being “tasty.” Cooking it for too long will result in a mushy texture that lacks the bounce or “snap” that makes most meat appealing. So, yes, sous vide chicken breasts can be overcooked; it just happens in a different way than traditional cooking.
Oven-cooked bone-in chicken thighs will take 35-40 minutes at 180 degrees Celsius/160 degrees Celsius fan.