Description
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!
Ingredients
Scale
- 4 chicken thighs boneless (skin on or skinless)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika smoked
- 1/4 tsp cumin ground
- 1/2 tbsp olive oil
- 1/2 tbsp butter
- 1 tsp fresh herbs
Instructions
- Add the olive oil, honey, mustard, vinegar, and a pinch of salt to a glass jar with a lid, then shake vigorously to make the dressing.
- Combine the stock cube, curry powder, chili powder, mustard powder, and a pinch of sea salt and white pepper in a mixing bowl.
- Season the chicken with the spice mixture.
- Seal the vacuum bag with the chicken. Cook in a preheated water bath at 64 degrees Fahrenheit for 1 hour (moist) or 75 degrees Fahrenheit for 8 hours (braised)
- Dress all of the vegetables in a bowl and sear in a very hot sauté pan to add color.
- While the vegetables are still hot, drizzle with the dressing and sprinkle with the basil leaves, then season to taste.
- Remove the chicken from its bag and pat it dry. Crisp up the skin in a hot skillet and season to taste.
- To serve, place the salad into a bowl and top with the chicken
Notes
Everything can be marinated with the chicken. To add a unique twist, use preserved lemon and roasted fennel seeds.
- Category: Chicken
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 277kcal
- Fat: 22g
- Saturated Fat: 6g.
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 115mg
Keywords: Sous vide boneless chicken thighs, chicke thighs, boneless chicken thighs