Name: Sous Vide Chicken Thighs recipe
Ingredients: ½ teaspoon salt;½ teaspoon black pepper;½ teaspoon garlic powder;½ teaspoon paprika;6 (8 ounce) bone-in chicken thighs with skin;1 tablespoon olive oil

All Recipes Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Ingredients

½ teaspoon salt ½ teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon paprika 6 (8 ounce) bone-in chicken thighs with skin 1 tablespoon olive oil

Nutrition Info

375.8 calories carbohydrate: 0.4 g cholesterol: 128.2 mg fat: 24.8 g fiber: 0.1 g protein: 35.6 g saturatedFat: 6.6 g servingSize: - sodium: 302.4 mg sugar: 0.1 g transFat: : - unsaturatedFat: : -

Directions

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 160 degrees Fahrenheit (71 degrees Celsius) according to manufacturer's directions.
Combine salt, pepper, garlic powder, and paprika together in a small bowl and set aside.
Place chicken thighs, skin side down, on a cutting board and carefully remove bone and any excess fat and flaps of skin. Sprinkle seasoning over both sides of chicken, rubbing some under the skin. Tuck in sides of chicken thighs back into original thigh shape. Place chicken into 1 large or 2 small vacuum bags. Seal using a vacuum sealer.
Place bags into the water and set timer for 1 1/2 hours. When timer is up, remove chicken from bag and pat dry completely with paper towels.
Heat olive oil in a skillet over high heat and sear chicken, skin side down, until nicely browned, about 1 minute. Move chicken around the skillet using tongs, holding the chicken up against the side of the skillet to get an even brown color on all edges. Remove from heat and let sit for 2 to 3 minutes before serving.

Recipe Yield

6 servings

Recipe Note

Using the sous vide method to make chicken not only makes it extremely juicy, it'll be the most tender chicken you've ever had! Keeping the skin on ensures you won't overcook the chicken when you sear it in the pan. Traditionally you need to cook chicken to 165 F or until no longer pink, however with sous vide cooking, you can achieve the same safety with extended cooking at lower temperatures.

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