Lime-Chili Sous Vide Chicken Thighs

Name: Lime-Chili Sous Vide Chicken Thighs
Prep time: 15 min
Cook time: 2 h 5 min
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Tex-Mex, American, Mexican
Ingredients: 1 tbsp Avocado Oil; 0.25 tsp Cayenne Pepper; 4 oz Chicken Thigh; 1 tsp Chili Powder; 0.5 tsp Chipotle Powder; 1 tsp Garlic Powder; 2 whole Lime; 1 tsp Onion Powder; 0.25 tsp Paprika; 0.75 tsp Salt; 1 dash Salt & Pepper

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽American Mexican Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Whole30 Paleo 🦴Halal 🕌Kosher ✡️Comfort-Food

Lime-Chili Sous Vide Chicken Thighs deliver ultra-juicy meat with a vibrant citrus tang and a gentle, smoky heat from chipotle and chili powders. A final high-heat sear crisps the skin to golden perfection, balancing brightness with savory spice. Ideal for a weeknight dinner or a casual gathering where bold flavors and tender texture shine.

Prep15 mins
Cook2 hrs 5 mins
Serves4
DifficultyMedium

1

Fill a large pot with water and insert a sous vide immersion cooker. Set it to 160 degrees F (71 degrees C) following the manufacturer's instructions.
2

Cut one lime into 8 slices. Cut the second lime into 4 wedges. Mix the garlic powder, onion powder, chili powder, salt, chipotle powder, paprika, and cayenne in a small bowl.
3

Lay the chicken thighs skin-side down on a cutting board. Carefully trim any excess fat and skin flaps. Sprinkle the seasoning on both sides of the chicken, rubbing some under the skin. Place the chicken thighs in a large vacuum bag and put a lime slice on the top and bottom of each thigh. Seal the bag with a vacuum sealer.
4

Place the bag in the water and set a timer for 2 hours.
5

When the timer goes off, remove the chicken from the bag and pat it completely dry with paper towels. Discard the lime slices and the bag juices. Lightly press each thigh flat with your palm and a paper towel, using gentle pressure to create an even searing surface.
6

Heat oil in a skillet over high heat. Lightly season the chicken with salt and pepper. Place the chicken in the hot skillet, skin-side down, and sear until well browned, about 1 minute.
7

Move the chicken around the skillet with tongs, pressing it against the skillet's side to evenly brown all edges. Flip the thighs and brown for 30 seconds more.
8

Remove from the heat and let rest for 2 to 3 minutes before serving. Squeeze the lime wedges over the top.