It is possible to make a tender and juicy chicken dinner with the sous-vide method. It’s possible to make sure your chicken is cooked perfectly with the use of sous vide cooking.
It is possible to make chicken thighs that are extra tasty and juicy with the use of a sous vide cooker.
The ideal cooking time for chicken thighs is between 2-3 hours depending on the thickness of the meat.
Sous vide chicken thighs can be cooked for 3 hours on low temperature (120°F) or 2 hours at a higher temperature (150°F).
The chicken should be stored in its bag inside a cooler with ice and water to keep the internal temperature below 41°F to prevent bacteria growth.
Chicken breast meat has a little more fat than dark meat chicken thighs, which makes the meat more delicious.
Chicken thighs can be bone-in and skin-on, or skinless. If you cook alone, I would recommend using the former thighs.
Some recipes demand you remove the bone before cooking. I don’t think this is worth it. It is less difficult to remove the bone after the chicken has been cooked.
After cooking, I find it convenient to chill the chicken in an ice bath.
It’s possible to give the chicken leg a longer time over moderate heat in a skillet just before serving to get extra crisp skin without over-cooking the chicken underneath.
Temperature and timing guide
- Texture: Firm, very juicy, slightly tough
- Temperature: 150°F / 66°C
- Timing Range: 1 to 4 hours
- Texture: Tender and very juicy
- Temperature: 165°F / 74°C
- Timing Range: 1 to 4 hours
- Texture: Fall-off-the-bone tender
- Temperature: 165°F / 74°C
- Timing Range: 4 to 8 hours
Sous vide chicken thighs recipe
- 4 bone-in or boneless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1 lime, sliced
- 1/4 cup cilantro
- 1 Tablespoon olive oil
Steps to follow
- Set sous vide to 165 F.
- Season the chicken thighs with salt and cumin.
- You can add a slice of lime and some coriander on the top of each thigh.
- Vacuum seal the chicken thighs. You can even place it in a zipper-top bag. Keep the chicken thighs in a single layer.
- When the water reaches 165 degrees F put the bags in the water.
- You need to cook for 1 1/2 – 4 hours for bone-in thighs and 1 – 4 hours for boneless chicken thighs.
- If you aren’t using your chicken thighs, quickly cool them by putting them in an ice-water bath before you put them into the refrigerator.
- Once you are ready to eat the chicken thighs, preheat the pan on a medium-high flame.
- Put one tablespoon of oil in the pan.
- Remove the thighs from the bags.
- Now remove all the seasonings and herbs present on the chicken.
- Pat it dry with paper towels.
- Now place the chicken on the pan and sear it for one or two minutes or until they turn brown.
See Also: How Long to Sous Vide London Broil?
Is Bone-In or Boneless Better for Sous Vide?
Sous vide chicken thigh recipes require a bone-in chicken, but boneless chicken thighs are easier to work with because you don’t need to cut them apart as you do with a bone-in chicken thigh.
They still have all of their flavor and nutrients and are just as delicious! You can also just make boneless chicken thighs and serve them over pasta or rice.
At What Temperature Should You Cook Chicken Thighs?
Cook the chicken at 145° F / 60° C for at least 20 minutes per pound of chicken. Start at an internal temperature of 160° F/70° C for medium-rare.
To achieve a crispier skin, place the chicken under cold running water before placing it in the oven to bake.
Can You Sous Vide Frozen Chicken Thighs?
Yes! Just thaw your chicken thighs overnight or in the fridge before cooking. Cook the frozen chicken thighs at 185 degrees Fahrenheit for 40 minutes.
The temperature will rise about 5 degrees once they’re in the water, so adjust accordingly.
Why are sous vide chicken cooked at a lower temperature?
Chicken cooked at low temperature is tenderized more slowly than chicken cooked at high heat. This is because the muscles relax more slowly at a lower cooking temperature.
It also makes chicken easier to cut into slices and chunks. It is usually cooked for a longer time at a lower temperature to create this effect.
Is it safe to cook chicken below 165°F?
It’s safe to cook chicken below 165°F, but you need to watch carefully. As you cook it, the outside becomes more well done than the inside.
Be careful when cooking and serve any chicken with an internal temperature of at least 160°F.
If you don’t have a thermometer, take a small piece of meat from the thigh and place it in a glass of ice water.
Take the meat out after 10 minutes and take a look at its temperature. The breast is best cooked to 160°F and the thigh to 170°F.
How to Vacuum Seal the Bag without a Vacuum Sealer?
If you have a plastic bag, you can make a vacuum seal in it by making sure it is wide open at the top. Put the bag into the freezer.
Make sure there are no obstructions or objects inside the bag that will interfere with the seal.
Once the bag is completely frozen, hold it on its edge and roll it down to create a vacuum. Use the bag again if you want.
See Also: How to Sous Vide Frozen Chicken Breast?
Sous vide is a very effective way to cook food. You can cook meat, seafood, and even vegetables with this technique.
So, if you want to learn how to sous vide chicken thighs, then you must read this post. This technique is used to cook food evenly and give it a very low temperature for a long period.
So, what are you waiting for? Just try this technique and make your dishes delicious and healthy.
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