Crispy Sous Vide Chicken Thighs
Ingredients
The chicken
-
1.5
lb
bone-in chicken thighs, skin-on
The seasoning
-
2-3
tablespoons
homemade chicken dry rub
The cooking fat
Instructions
- Prepare the sous vide by filling a large stock pot with water and set it to 165ºF.
- Remove excess moisture from the chicken thighs using paper towels.
- Evenly distribute the dry rub over the chicken thighs and pat it in.
- Place the seasoned chicken thighs into a vacuum seal bag or a resealable bag, removing as much air as possible and seal it.
- Submerge the chicken thighs in the water bath and sous vide for 4-5 hours.
- After cooking, check the internal temperature of the chicken; it should be 165ºF.
- Heat a skillet over medium/high heat and add olive oil.
- Sear the chicken thighs skin side down for 2-3 minutes until crispy.
- Remove from the pan and enjoy.
Nutrition Facts (estimated)
Servings
4
Calories
327
Total fat
14g
Total carbohydrates
7g
Total protein
35g
Sodium
0mg
Cholesterol
0mg
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