Juicy, succulent chicken thighs with perfectly crispy chicken skin is easier than you may think! Just let the sous vide do the work and pan sear the skin to crispy perfection!
- 8 chicken thighs
- kosher salt (to taste)
- black pepper (to taste)
- Garlic Powder (enough to season the skins well)
- 2 tbsp cold butter (cut into small cubes)
- 8 sprigs fresh thyme
- 2 Tbsp Vegetable oil, or other high heat cooking oil.
- Fill sous vide container about 3/4 of the way and preheat to 165°.
- Debone chicken thighs by cutting between the meat and bone with a boning knife. Be sure to remove the knob of cartilage as well. Season underside of chicken with kosher salt and black pepper. Flip over and square the chicken skin, cutting off any parts that hang past the meat. Season skin with garlic powder.
- Place thighs skin side down in a vacuum sealer bag, side by side in a single layer. Keep the thighs as flat as possible, which will help us get that crispy chicken skin at the end. Flip over and scatter cold butter and fresh thyme in bag. Place bag in vacuum sealer to remove all air and seal tightly.
- Add bag to preheated sous vide bath and cook for 1.5-2 hours. When nearing the end, prepare an ice bath by filling a large bowl with water and a ice cubes. Remove chicken from the sous vide bath and place it immediately in the ice bath for 10 minutes.
- Remove chicken from ice bath and place skin side down on a baking sheet. Top with another baking sheet and weight it down with something heavy (I use a couple cast iron pans). Place in fridge overnight.
- Preheat a pan over medium heat. Add vegetable oil. Remove thighs from bag and pat dry. Add thighs, skin side down, to pan and cook until skin is golden brown and crispy, about 8-10 minutes. Flip over and cook 2 minutes more, to heat the underside of the chicken. Let rest 5 minutes then serve.
- I use food service gloves when handling raw chicken to help keep my hands clean.
- I seal my sous vide bag twice. Once when it vacuums (using the “vacuum and seal” function), and again about 1/2 inch below the original seal. This helps had a little security in case one of the seals breaks for any reason.
- Use a sous vide container with a lid to help retain head. Also, drape the edge of the bag over the side of the container and close the lid over top. This will hold the bag from floating into the water circulator of your sous vide.
- Don’t overcrowd your pan by cooking too many thighs at once. If needed, cook the chicken thighs in batches. You can keep the cooked batches warm in the oven by keeping on “keep warm” setting while cooking the remaining batches.
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Keywords: Sous Vide Chicken Thighs, Crispy Chicken Skin, Sous Vide Chicken Recipe