Sous Vide Chicken Thigh Recipe with Temp Chart

I’ve always been a big fan of sous vide cooking because it always delivers tender and juicy food. Even cuts that are already moist, like chicken thighs, can have their flavor elevated. Just a quick sear before serving is all it takes to make the skin crispy, appealing with a beautiful golden-brown color. You want to know how to sous vide chicken thighs? This recipe covers everything you need to know, from the perfect temperature to cooking time.

Ingredients:

• 6 skin-on chicken thighs
• 2 tablespoons unsalted butter
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 6 sprigs fresh thyme

Equipment:

• INKBIRD Sous Vide Machine
• INKBIRD Vacuum Sealer
• Vacuum Bags
• Large Container
• Long Tongs
• Cast-Iron Skillet

Why Cook Chicken Thighs Sous Vide?

Unlike chicken breast, which can easily dry out if not handled carefully, chicken thighs are naturally tender and juicy, and easy to cook. So why bother with sous vide? The answer is quite simple: it guarantees consistently tender, juicy, and flavorful results, without guesswork or frequent checks. Just pack them with seasonings, drop the bag into water bath, and you’re done. The vacuum-sealed bag locks in all the juices and flavor - absolutely delicious!

Furthermore, I like to prepare a batch at once and refrigerate it, so I can quickly sear it on weekday evenings for a hassle-free dinner.

RELATED: Sous Vide Chicken Wings Recipe

Boneless vs. Bone-in Chicken Thighs

With or without skin, and with or without bone - to be honest, I’ve tried them all, and they all come out delicious, so it really comes down to personal preference and what you’re going to do with them.  

I like the crispy skin and enjoy gnawing on the bone, which is why I usually go for bone-in, skin-on chicken thighs. However, if you’re planning to shred the sous vide chicken thighs, skinless and boneless are better options. Either way, you can’t go wrong.

RELATED: Crispy Air Fryer Chicken Thighs

Sous Vide Chicken Thighs Temperature and Time

Temperature is the key that determines the texture of your chicken thighs, while the cooking window is quite flexible - you can even leave them in the water bath for up to 4 hours without significantly affecting the outcome. However, it’s best to avoid cooking for more than 6 hours, otherwise, the chicken may become mushy instead of tender.

 You may notice that all of these temperatures are below the USDA’s recommended poultry cooking temperature of 165°F, but rest assured, it’s completely safe. Your chicken will be cooked in the water bath for at least 1.5 hours, which is more than enough to kill most harmful bacteria through pasteurization. Moreover, after sous vide cooking, the chicken thighs will be seared in a skillet, where the temperature will keep rising by about 5°F, giving you extra peace of mind.

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How to Sous Vide Chicken Thighs?

Step 1: Preheat Sous Vide Machine. Fill a large pot or a fancy sous vide container with water and stick your sous vide machine on. Preheat the water bath to your preferred temperature according to the temperature chart above. I personally would choose 150°F.

Step 2: Season and Seal the Chicken Thighs. Sprinkle salt, black pepper, garlic powder, and smoked paprika on both sides of the chicken thighs, then massage the spices in thoroughly. Put seasoned chicken thighs in bags each with a sprig of thyme and seal them up using your vacuum sealer.

Step 3: Sous Vide Chicken Thighs. Drop the bags into the preheated water bath, and let it cook for 1.5 to 4 hours.

Step 4: Pat the Chicken Dry. Once the sous vide time is up, use tongs to remove the bags from the water bath and take the chicken thighs out. Pat them very dry with paper towels.

Step 5: Give Them A Quick Sear. Heat your cast-iron skillet over medium-high heat and add a thin layer of oil. Place the chicken thighs in, skin side down, and sear for about 60 seconds per side to just brown. On the last flip, toss in unsalted butter for an extra burst of flavor. No resting needed. Serve them right away.

RELATED: Oven-Baked Chicken Thigh Recipe

Can I Overcook Chicken Thighs in Sous Vide?

In the traditional, ruined sense? It’s remarkably hard. You won’t get dry, chalky meat. However, if you leave them for 6 hours, the texture can become too soft, almost mushy. Stay within the 1.5-4 hour window, and you’re golden. Still, you have a lot of leeway.

Can I Sous Vide Frozen Chicken Thighs?

Yes, you can absolutely sous vide frozen chicken thighs. No planning required. Just drop the frozen thighs in the bag, season, and cook. Remember to add 30-60 minutes to the minimum cook time to ensure they heat through completely.