Sous Vide Bone-In Chicken Thighs

Name: Sous Vide Bone-In Chicken Thighs
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.5 tsp Black Pepper; 6 whole Chicken Thigh; 0.5 tsp Garlic Powder; 1 tbsp Olive Oil; 0.5 tsp Paprika; 0.5 tsp Salt

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Low-Sodium Sugar-Free Diabetic-Friendly Gluten-Free Whole30 Paleo 🦴Carnivore 🥩Halal 🕌Kosher ✡️Anabolic Diet

Sous Vide Bone-In Chicken Thighs yield exceptionally moist meat with a gentle, well-seasoned flavor under crackling, rendered skin. A warm spice blend of paprika, garlic, and black pepper complements the rich dark meat, while a quick sear adds savory depth. Serve for a weeknight dinner or a relaxed weekend meal when you want reliable tenderness and restaurant-style results.

Prep15 mins
Cook1 hr 35 mins
Serves6
DifficultyMedium

1

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

Mix the salt, pepper, garlic powder, and paprika in a small bowl; set aside.
3

Place the chicken thighs skin-side down on a cutting board. Carefully remove the bone and any excess fat and skin flaps. Sprinkle the salt mixture over both sides of the chicken, rubbing some under the skin. Tuck in the sides to restore the original thigh shape, then place into 1 large or 2 small vacuum bags. Seal using a vacuum sealer.
4

Place the bag into the preheated water and set a timer for 1 1/2 hours. When the timer goes off, remove the chicken from the bag and pat it very dry with paper towels.
5

Heat the olive oil in a skillet over high heat. Sear the chicken in the hot oil, skin-side down, until well browned, about 1 minute. Use tongs to move the chicken around the skillet, pressing it against the sides to brown all edges evenly. Remove the skillet from the heat and let it rest for 2 to 3 minutes before serving.