Sous Vide Chicken Thighs
280kcal
Ingredients
- 4 boneless, skinless chicken thighs about 1.5 pounds total
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
Method
- Preheat your sous vide water bath to 165°F using an immersion circulator.
- Season the chicken thighs evenly with kosher salt, black pepper, garlic powder, and smoked paprika.
- Place the seasoned chicken thighs in a single layer inside a vacuum-seal bag or a zip-top bag. Add the olive oil to the bag.
- If using a vacuum-seal bag, remove all air and seal. For a zip-top bag, use the water displacement method: slowly lower the bag into the water bath, letting the water pressure push out the air, then seal the bag just before it’s fully submerged.
- Submerge the sealed bag in the preheated water bath and cook for 1.5 hours.
- After cooking, remove the bag from the water bath and carefully take out the chicken thighs. Pat them dry with paper towels.
- Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Sear the chicken thighs for 1-2 minutes per side until golden brown and slightly crispy.
- Remove the chicken from the skillet, let it rest for 2-3 minutes, then serve immediately.
Nutrition
Calories280kcalCarbohydrates1gProtein35gFat14gSaturated Fat3gPolyunsaturated Fat2gMonounsaturated Fat7gCholesterol110mgSodium480mgPotassium400mgVitamin A100IUCalcium20mgIron1.6mg