Sous vide cooking turned my chicken thigh game around. I used to wrestle with keeping them juicy while getting the skin crispy — sometimes nailing it, sometimes ending up with dry meat or chewy skin. But once I started cooking them sous vide, I got that perfect combination every single time.
I usually go for bone-in, skin-on thighs because they have the richest flavor. Boneless works beautifully too — especially if you want something easy to slice and tuck into grain bowls, tacos, or salads.
If I’ve got the time, my absolute favorite is 165°F for 6 hours. The meat just starts to pull from the bone but stays incredibly juicy, and the skin crisps up like a dream after a quick sear.
Why I Love This Method
Cooking chicken thighs this way means you can season them however you want, walk away, and know they’ll come out perfect. It’s forgiving, which is great on busy days — I’ve left thighs in the water bath an extra hour or two and they were still fantastic.
Plus, there’s something satisfying about knowing dinner is quietly cooking away without me babysitting it. When it’s time to eat, all I need is a quick sear in a hot pan to get that golden skin.
My Go-To Tips for Great Results
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Season first, always. Whether it’s a full marinade or just salt and pepper, season before sealing.
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Keep them submerged. I use a small ceramic plate or sous vide magnets to keep the bags from floating.
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Rest before slicing. Even after sous vide, letting the meat sit for a few minutes keeps it extra juicy.
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Bone removal trick. For bone-in thighs, I often take the bone out after cooking so they’re easier to serve.
Flavoring the Chicken
Sous vide really lets flavors soak in, so I switch it up depending on my mood:
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Full marinade. I’ve cooked them in everything from smoky BBQ marinades to gochujang coconut milk. The liquid doubles as a sauce afterward.
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Dry rubs. A simple mix of garlic powder, paprika, and herbs works wonders.
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Simple salt and pepper. Sometimes I let the natural chicken flavor shine, especially if I’m serving it with bold side dishes.
Understanding Lower Temp Cooking
People often ask why you can safely cook chicken at temps under 165°F with sous vide. The short version is: it’s about time plus temperature. At 165°F, chicken is instantly safe to eat. At lower temps, you just need to hold it there longer so any harmful bacteria are eliminated.
That’s why I recommend a minimum of 2 hours even at higher temps — it ensures the chicken has been safely pasteurized.
Make Ahead Advice
Sous vide chicken thighs are perfect for meal prep. Cook them, chill them in the fridge, and reheat later with a quick pan sear or a blast under the broiler. They’ll taste freshly cooked, and you can switch up the sauces during the week so they never feel repetitive.
How I Serve Them
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Crispy-skinned with roasted potatoes and a simple green salad.
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Sliced over garlic rice with a drizzle of chili oil.
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Shredded into tacos with pickled onions and avocado.
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Tossed into pasta with roasted vegetables and parmesan.
Storage Tips
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Store cooked chicken in an airtight container in the fridge for up to 4 days.
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Freeze in vacuum-sealed bags for up to 3 months — reheat straight from frozen in the sous vide bath.
Sous Vide Chicken Thighs
Perfectly cooked chicken thighs every time—thanks to the magic of sous vide. Whether you choose bone-in for richer flavor or boneless for quicker prep, these thighs come out incredibly tender, juicy, and full of flavor. Finish them with a quick sear for irresistible crispy skin.
Ingredients
- Bone-in or boneless chicken thighs (fresh or frozen)
- Salt and pepper, or your favorite seasoning blend
Instructions
- Prepare the Water Bath: Fill your container with water and preheat using your immersion circulator to your desired temperature from the guide below.
- Season and Seal: Pat the chicken thighs dry. Season generously with salt, pepper, or your preferred spice mix. Place in vacuum seal bags and remove the air, or use the water displacement method with zipper bags.
- Sous Vide Cooking Guide
- Very juicy & firm: 150°F for 1–4 hours (2–4 if frozen or bone-in)
- Juicy & mostly tender: 155°F for 1–4 hours (2–4 if frozen or bone-in)
- Juicy & fully tender: 165°F for 1–4 hours (2–4 if frozen or bone-in)
- Fall-off-the-bone: 165°F for 4–8 hours
- Cook: Lower the sealed chicken into the preheated water bath, ensuring it’s fully submerged. Use sous vide magnets, clips, or a small plate to keep it from floating. Cook according to your selected time and temperature.
- Finish (Optional): For crispy skin, heat a skillet over high heat until smoking. Add a small amount of oil or butter. Sear chicken skin-side down for 1–2 minutes, then flip and sear the other side for about 1 minute.
- Serve: For bone-in thighs, you can remove the bones after searing for easier serving. Slice and enjoy hot.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 46Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 34mgSodium: 218mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 7g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions
Do I need to pat them dry before searing?
Yes — moisture is the enemy of crisp skin. I use paper towels to get them as dry as possible before hitting the hot pan.
Can I skip the sear?
You can, but the flavor and texture from browning the skin are worth the extra minute or two.
Do I have to use vacuum bags?
Nope — a good quality freezer zip-top bag with the water displacement method works just fine.
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