Super Crispy Sous Vide Boneless Chicken Thighs Recipe Sip Bite Go

SOUS VIDE CHICKEN THIGHS

Steps:

• Set sous vide machine to 74C/165F.
• Season chicken thighs with salt to taste. Place chicken in sous vide bag with thyme, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.
• Remove bag from bath. Take chicken out of the bag, pat dry and season with salt and pepper to taste.
• Heat up large skillet on high and add oil. Sear chicken thighs for 60 seconds on each side, or until browned. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, serve and enjoy!

SUPER CRISPY SOUS VIDE BONELESS CHICKEN THIGHS RECIPE | SIP BITE GO

Steps:

• Preheat sous vide machine to 150ºF.
• Season chicken thighs. In a small bowl, mix together salt, pepper, paprika, and cumin. Sprinkle as much as desired on boneless chicken thighs.
• Vacuum seal boneless chicken thighs in a flat layer. You can cook immediately, or refrigerate or freeze to cook later.
• Add the bag to the sous vide water at 150ºF for 2 hours. Add an hour if cooking from frozen.
• Once done, remove thighs from the hot water and (optional) shock the bag in an ice bath for a couple minutes.
• Remove chicken thighs from the bag and pat dry with a paper towel.
• Sear sous vide boneless chicken thighs by bringing a large cast iron skillet to medium-high heat. Add most of the olive oil to the pan. When hot, add sous vide boneless chicken thighs. Once in the pan, add remaining olive oil on top of chicken, which will help get a thin crispy layer all over once you flip them. Add butter. Sear each side until browned. Regularly spoon butter over chicken thighs while they sear. Use tongs to hold the chicken thighs against the pan in different directions to get each edge crispy and browned.
• Plate and serve with a sprinkle of your favorite fresh herbs.