How To Make Sous Vide Chicken Thighs
Crispy on the outside & juicy in the center, these sous vide chicken thighs offer a warm-spiced bite using cumin and lime, for a tasty bite.
Ingredients
- 4 chicken thighs, bone in or boneless
- ½ tsp salt
- ½ tsp cumin
- 1 lime, sliced
- ¼ cup cilantro
- 1 tbsp olive oil
Instructions
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Set sous vide to 165 degrees F.
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Season the chicken thighs with salt and cumin. Add the lime slice and coriander to the top of each thigh.
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Vacuum seal the chicken thighs or place in a zipper-top bag. Keep the chicken in a single layer.
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When the water reaches desired temperature submerge the bags in the water.
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Cook 1½ to 4 hours for bone-in thighs and 1 to 4 hours for boneless chicken thighs.
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Heat a frying pan over medium heat and add oil.
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Remove the thighs from the bags, remove the herbs and pat dry. Sear for 1 to 2 minutes on each side, until nicely brown on top.
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Serve and enjoy.
Nutrition
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