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Brian Sunter

Sous Vide Chicken Thighs

Juicy sous vide chicken thighs cooked low and slow with a bold pepper-onion-parsley marinade

via youtube.com

3 hours cook 15 minutes prep 3 hours 15 minutes total 4 servings
chicken sous-vide low-and-slow
Scale
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Ingredients

  • — sweet onion
  • 0.50 cup fresh parsley
  • 2 red sweet peppers
  • — lime
  • — lemon
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 lbs boneless skinless chicken thighs

Equipment

  • vacuum bag
  • zip-top bag
  • sous vide immersion circulator
  • skillet

Instructions

1

Dice sweet onion , finely chop 0.50 cup fresh parsley , and slice 2 red sweet peppers . Juice lime and lemon . Combine all in a bowl with 1 teaspoon garlic powder and 1 teaspoon smoked paprika . Mix well.

2

Season 2 lbs boneless skinless chicken thighs with salt and pepper. Place chicken and marinade into a vacuum bag or zip-top bag . Seal, removing as much air as possible.

Sous Vide Cook

3

Set sous vide immersion circulator to 167 °F / 75°C. Submerge the sealed bag and cook for 3 hours .

Finish

4

Remove chicken from the bag. Pat dry and sear in a hot skillet for 1-2 minutes per side until golden.

View Cooklang Source
recipe.cook 
---
title: Sous Vide Chicken Thighs
description: "Juicy sous vide chicken thighs cooked low and slow with a bold pepper-onion-parsley marinade"
servings: 4
total time: 3 hours 15 minutes
prep time: 15 minutes
cook time: 3 hours
tags: [chicken, sous-vide, low-and-slow]
cuisine: American
difficulty: easy
source: "https://www.youtube.com/watch?v=02z--YlBu7U"
---

Dice @sweet onion{1}, finely chop @fresh parsley{1/2%cup}, and slice @red sweet peppers{2}. Juice @lime{1} and @lemon{1}. Combine all in a bowl with @garlic powder{1%teaspoon} and @smoked paprika{1%teaspoon}. Mix well.

Season @boneless skinless chicken thighs{2%lbs} with salt and pepper. Place chicken and marinade into a #vacuum bag{} or #zip-top bag{}. Seal, removing as much air as possible.

== Sous Vide Cook ==

Set #sous vide immersion circulator{} to 167°F / 75°C. Submerge the sealed bag and cook for ~sous vide{3%hours}.

> The 3-hour cook at 167°F yields fall-apart tender thighs. For a firmer texture, cook at 150°F for 2 hours instead.

== Finish ==

Remove chicken from the bag. Pat dry and sear in a hot #skillet{} for 1-2 minutes per side until golden.