Sous Vide Chicken Thighs

Prep Time 5 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 18 minutes
Course Main Course


  • Skillet
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 4 chicken thighs organic air chilled
  • Kosher salt & freshly ground black pepper
  • 1 tbsp neutral oil We used avocado oil


  • Using the sous vide equipment of your choice, preheat a water bath to 165°F.
  • Pat chicken thighs dry then season both sides with salt and pepper. Place thighs in a single layer in a vacuum bag; vacuum and seal. Place chicken in the water bath and cook for 2 hours.
  • Heat a heavy skillet over medium-high heat and add about a tablespoon of oil.
  • Remove chicken from the bag and blot thoroughly dry with paper towels. (Save rendered juices for pan-sauce if you desire.)
  • Sear chicken thighs, starting skin-side down, until golden brown. Turn chicken over and sear meat side, then turn them again to sear skin-side down until maximum crispiness is achieved. Rest chicken for a few minutes before serving.
Keyword chicken, sous vide