How Long to Sous Vide Chicken Thighs for Juicy, Tender Results

Sous vide chicken thighs are a quick easy and delicious meal that’s perfect for weeknights or entertaining. With just a few simple steps, you can achieve chicken that’s perfectly cooked from edge to edge, incredibly moist and tender, and packed with flavor. But nailing the timing is key to sous vide chicken thigh success. So how long do you need to cook chicken thighs sous vide? In this comprehensive guide, we’ll cover everything you need to know about timing, temperatures, and techniques to help you make amazing sous vide chicken thighs every time.

Why Choose Sous Vide for Chicken Thighs?

Chicken thighs are very forgiving and delicious when cooked with traditional methods like roasting, grilling, or pan frying So why bother with sous vide? Here are some of the biggest benefits

• Precise control: Sous vide allows you to dial in the exact temperature required to achieve your desired doneness and texture. No more guesswork!

• Foolproof juiciness Cooked low and slow, sous vide chicken thighs turn out incredibly moist and tender from edge to edge, without drying out

• Consistency: Sous vide takes the variability out of chicken cookery. Your thighs will turn out perfectly every single time.

• Convenience: Cook thighs ahead of time, chill, then quickly sear before serving. Makes weeknight dinners and entertaining a breeze!

Sous Vide Chicken Thigh Temperature Guide

The sous vide temperature you choose will determine the final texture of your chicken thighs. Here are some recommended temperatures and what to expect:

• 140-150°F (60-66°C): Very juicy and tender, with a firm bite. Connective tissue not fully broken down.

• 160-165°F (71-74°C): Very juicy, fully tender and pull-apart texture. Connective tissue melts away.

• 165-176°F (74-80°C): Fall-off-the bone texture for shredding. Can become mushy if cooked too long.

For the best results, we recommend 160-165°F (71-74°C). This yields chicken that’s perfectly tender while still retaining moisture.

Sous Vide Chicken Thigh Cooking Times

Cooking time affects tenderness and how much the connective tissue breaks down. Here are some guidelines:

• 1-4 hours: Juicy, tender chicken with firmer texture. Great if you prefer meatier thighs.

• 4-8 hours: Chicken is fall-apart tender with melted connective tissue. Perfect for shredding.

• 8-24 hours: Meat very soft and shreds easily. Can become mushy if cooked too long.

For the juiciest, most tender results without overcooking, we recommend 4-6 hours at 160-165°F (71-74°C). The collagen will melt completely, giving you luscious, pull-apart texture without drying out the meat.

Step-By-Step Guide to Cook Sous Vide Chicken Thighs

Follow these simple steps for foolproof sous vide chicken thighs every time:

1. Season: Generously season boneless, skin-on thighs all over with salt, pepper, and any other spices or herbs.

2. Bag: Seal thighs in a vacuum bag or zip-top bag using the water displacement method.

3. Cook: Immerse bag in water bath and cook for 4-6 hours at 160-165°F (71-74°C).

4. Chill: Plunge bagged thighs into an ice bath. Once chilled, refrigerate until ready to serve.

5. Sear: Remove thighs from bag and pat dry. Quickly sear skin-side down in a hot skillet to crisp.

6. Serve: Slice or shred thighs and serve immediately on their own or with your favorite sauces and sides.

Tips for the Best Sous Vide Chicken Thighs

Follow these pro tips for the highest quality chicken thighs:

• For maximum browning, ensure the skin is very dry before searing. Press between paper towels.

• For extra crispy skin, chill thighs completely after cooking before searing. This dries out the skin.

• Use boneless thighs for easier eating, but bone-in imparts more flavor to the meat.

• Brining is unnecessary as sous vide keeps thighs very juicy and seasoned throughout.

• Natural chicken thigh variation means cook times can vary slightly. Check at minimum time.

• Cook thighs from frozen by adding 30-45 mins to the cook time.

Make a Pan Sauce with Sous Vide Chicken Juices

One advantage of sous vide is the chicken releases lots of flavorful juices into the bag as it cooks. Reserve these juices to make an incredible pan sauce:

• After searing the thighs, return pan to heat and add reserved juices.

• Cook down juices until reduced slightly, then whisk in butter, mustard, lemon juice, etc.

• Season to taste with salt and pepper for an easy sauce that complements the chicken perfectly.

Sample Sous Vide Chicken Thigh Recipes to Try

Take your sous vide chicken thighs to the next level with these delicious recipes:

• Balsamic & Garlic: Marinate 4-6 hours in balsamic vinegar, olive oil, garlic, and herbs before cooking.

• Jerk Chicken: Rub thighs with a spice blend featuring allspice, thyme, garlic, chili peppers, etc.

• Mediterranean: Stuff thighs with olives, sun-dried tomatoes, feta, and spinach before bagging.

• Thai Curry: Marinate in red curry paste, coconut milk, fish sauce, lime, and cilantro.

• BBQ Chicken: Coat with your favorite bbq sauce and sprinkle lightly with rub before searing.

The Takeaway on Sous Vide Chicken Thighs

Thanks to precise temperature control, sous vide chicken thighs turn out perfectly cooked with a juicy tenderness unattainable through roasting or grilling alone. For the best results, cook bone-in, skin-on thighs at 160-165°F (71-74°C) for 4-6 hours. Chill completely before searing the skin to crispy perfection. Infuse flavors through marinades or spice rubs, and transform the concentrated cooking juices into impressive pan sauces. Once you try sous vide chicken thighs, you may never cook them any other way again!

Sous vide chicken thighs can be cooked for 1 to 8 hours, depending on the desired texture. For a juicy and firm result, cook for 1-4 hours at 150°F (66°C).

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