Perfectly Tender & Juicy Sous Vide Chicken Thighs with Crispy Skin
Are you ready to discover the ultimate way to cook chicken thighs? Say goodbye to dry, overcooked poultry and hello to consistently tender, juicy meat with this incredible sous vide chicken thighs recipe. This method ensures your chicken is cooked to perfection every single time, from edge to edge, locking in flavor and moisture. And the best part? We’ll show you how to finish them with an irresistibly crispy skin, transforming a simple dinner into a truly memorable meal. Whether you’re a seasoned sous vide enthusiast or a curious beginner, this foolproof technique is ideal for easy weeknight dinners, impressive entertaining, or efficient meal prep!
If you’ve ever tried my Sous Vide Chicken Breasts recipe, you already know the magic that precision cooking brings to poultry. Chicken thighs, with their richer flavor and higher fat content, are even more forgiving and incredibly succulent when prepared using the sous vide method. The consistent temperature of the water bath prevents overcooking, allowing the connective tissues to break down beautifully, resulting in an unmatched tender texture.
Why Sous Vide is the Best Way to Cook Chicken Thighs
Traditional cooking methods like pan-frying, baking, or grilling often lead to unevenly cooked chicken, with some parts dry while others are just right. Sous vide eliminates this problem entirely. By cooking chicken thighs in a precisely temperature-controlled water bath, you achieve several key advantages:
- Perfect Tenderness: The low and slow cooking process at a consistent temperature ensures the chicken is cooked through without becoming tough or stringy.
- Unmatched Juiciness: Moisture is retained within the sealed bag, preventing any drying out, which is a common issue with conventional cooking.
- Foolproof Consistency: Once you set the temperature, your chicken will be perfectly cooked every time, removing guesswork and stress from meal preparation.
- Enhanced Flavor: Seasonings and marinades infuse deeply into the meat during the water bath, resulting in more flavorful chicken.
- Convenience & Flexibility: Chicken thighs can stay in the water bath for an extended period without degrading in quality, giving you flexibility in serving times.
Essential Ingredients for Sous Vide Chicken Thighs
Getting started with this recipe requires just a few basic ingredients. While the full printable recipe card with exact measurements is at the bottom of this post, here’s a quick overview of what you’ll need to create these delicious sous vide chicken thighs:
- Chicken Thighs: For the best results, opt for bone-in, skin-on chicken thighs. The bone adds flavor and helps retain moisture, while the skin is essential for achieving that desirable crispy finish. Boneless, skinless thighs also work, but consider adding a little extra fat or seasoning.
- Salt: A fundamental seasoning that enhances all the natural flavors of the chicken.
- Paprika: Adds a beautiful reddish hue and a mild, sweet, peppery flavor.
- Chili Powder: Provides a gentle warmth and earthy depth, complementing the richness of the dark meat.
- Black Pepper: Essential for a well-rounded savory profile. Freshly ground is always recommended.
- Oil: A high smoke point oil like vegetable, canola, or grapeseed oil is crucial for searing the chicken to achieve crispy skin after the sous vide bath.
Creative Flavor Combinations for Your Chicken Thighs
One of the many joys of sous vide cooking is how well it allows flavors to penetrate the meat. The vacuum-sealed environment or zip-top bag ensures that your chosen seasonings are intimately in contact with the chicken throughout the cooking process. While a simple blend of salt, pepper, paprika, and chili powder is fantastic, don’t hesitate to experiment! The possibilities for flavoring your chicken thighs are truly endless. Here are some ideas to inspire your culinary creativity:
- Garlic and Rosemary: Add 2 smashed cloves of garlic and 2 sprigs of fresh rosemary into the bag with the chicken. The aromatics will beautifully infuse the meat.
- Classic Barbecue: Season with your favorite Dry Rub before sous viding, then finish by brushing with barbecue sauce after searing for a smoky, sweet, and tangy delight.
- Zesty Taco Seasoning: Use taco seasoning for a vibrant, Mexican-inspired flavor. Shred the cooked chicken for easy taco nights, quesadillas, or burrito bowls later in the week.
- Greek Herb Blend: Create a Mediterranean profile with a mix of dried oregano, garlic powder, a squeeze of fresh lemon juice, and a pinch of red pepper flakes for a subtle kick.
- Asian Inspired: A simple marinade of soy sauce, ginger, garlic, and a touch of sesame oil works wonderfully.
- Herbes de Provence: For a touch of French elegance, use this fragrant blend of savory, marjoram, rosemary, thyme, and oregano.
Step-by-Step Guide to Cooking Sous Vide Chicken Thighs
Mastering sous vide chicken thighs is straightforward. Follow these simple steps for a perfect meal every time:
- Prepare the Water Bath: Fill a large pot or a dedicated sous vide container with water. Attach your sous vide immersion circulator and set the temperature to 165ºF (74ºC). Allow the water to come to temperature before adding the chicken.
- Season the Chicken Thighs: Pat the chicken thighs dry with paper towels. Generously season both sides of the chicken with your chosen spice blend. For this recipe, we used salt, black pepper, chili powder, and paprika. Ensure an even coating for maximum flavor.
- Seal the Chicken: Place the seasoned chicken thighs into a single layer inside a high-quality, heat-safe plastic bag. If you have a vacuum sealer, use it to remove all air and seal the bag. If using a zip-top bag, seal it almost completely, leaving a small gap. Slowly submerge the bag into the water bath, allowing the water pressure to force the remaining air out through the small opening (this is called the water displacement method). Once most of the air is out, seal the bag completely.
- Sous Vide Cook: Carefully submerge the sealed bag of chicken thighs into the preheated water bath. Ensure the chicken is fully immersed and not floating (you can use weights or clips if needed). Cook for the recommended time based on your desired texture (see cook time chart below).
- Remove and Thoroughly Dry: Once the cooking time is complete, remove the bag from the water bath. Carefully transfer the chicken thighs to a plate lined with several layers of paper towels. It is crucial to pat the chicken thighs thoroughly dry on all sides. Any residual moisture will prevent the skin from crisping up effectively during searing.
- Brown for Crispy Skin: Heat a large, heavy-bottomed skillet (cast iron works wonderfully) over high heat. Add a tablespoon of high smoke point oil. Once the oil is shimmering and just starting to smoke, carefully place the dried chicken thighs, skin-side down, into the hot pan. Cook for about 1-2 minutes until the skin is deeply golden brown and wonderfully crispy. Flip and sear the other side for about 30-60 seconds to achieve a nice color and texture.
- Serve Immediately: Remove the perfectly cooked and seared chicken thighs from the pan and serve hot. Enjoy the incredibly tender meat and crispy skin!
Sous Vide Chicken Thigh Cook Times and Desired Texture
The beauty of sous vide is its precision, allowing you to achieve specific textures. While the cooking temperature for chicken thighs remains consistent at 165ºF (74ºC) for food safety and optimal tenderness, the duration in the water bath determines how much the connective tissues break down, influencing the final texture.
Consider what texture you desire for your chicken:
- Fall-Off-The-Bone Tender (Shred-Ready): If you want chicken that practically melts in your mouth and can be easily shredded with a fork, cook your chicken thighs at 165ºF (74ºC) for 4-5 hours. This extended time allows the collagen to completely break down, resulting in an incredibly soft texture perfect for pulled chicken sandwiches, tacos, or soups.
- Firm, Tender, and Super Juicy (Knife and Fork): For chicken that is still incredibly tender and juicy but holds its shape well and can be neatly cut with a knife and fork, cook at 165ºF (74ºC) for 2-3 hours. This duration is ideal for serving whole chicken thighs as a main course with sides.
Both options yield delicious results, so choose based on your preference and how you plan to serve the chicken.
Pro Tips & Expert Suggestions for Perfect Sous Vide Chicken Thighs
- Cooking from Frozen: One of the fantastic conveniences of sous vide is its ability to cook directly from frozen. If your chicken thighs are properly sealed from frozen, simply add an extra 45 minutes to 1 hour to your chosen cook time. No need to thaw beforehand!
- Achieving the Ultimate Crispy Skin: This is often the trickiest part for many. The key is a screaming hot pan and very dry chicken. Use a heavy-bottomed skillet (like cast iron or stainless steel) and heat it over high heat until it’s very hot – almost smoking. Pat the chicken skin *extremely* dry with paper towels. The goal is to rapidly crisp the skin without overcooking the already perfectly cooked meat. Cook skin-side down for 1-2 minutes until golden brown and crispy, then a quick flip for 30 seconds on the other side.
- Boneless vs. Bone-In Chicken Thighs: Both bone-in and boneless chicken thighs work beautifully with the sous vide method, and they require roughly the same cooking times. Bone-in thighs often offer a bit more flavor and help retain moisture, while boneless are quicker to eat and easier to prep for dishes like stir-fries or salads. Choose based on your preference or what’s on sale!
- Keep the Skin On: Even if you don’t plan to eat the skin, cooking chicken thighs with the skin on helps to insulate the meat, locking in even more moisture and flavor. Plus, as mentioned, that crispy skin is a truly delicious bonus!
- Batch Cooking & Meal Prep: Sous vide is a meal prepper’s dream. Cook a large batch of chicken thighs on the weekend, then chill them in an ice bath immediately after removing from the sous vide bath (still in their sealed bags). Store them in the refrigerator for up to 4-5 days. When ready to eat, simply sear for crispy skin or reheat gently.
- Don’t Crowd the Pan: When searing, make sure not to overcrowd your skillet. Cook in batches if necessary, to ensure each piece gets adequate contact with the hot surface for maximum crispiness.
Delicious Ways to Serve Sous Vide Chicken Thighs
These versatile sous vide chicken thighs can be the star of your plate or a fantastic ingredient in a variety of dishes. At my house, we often enjoy them simply as is, perhaps with a side of roasted vegetables or mashed potatoes. However, they are also perfect for meal prepping and adding to other recipes throughout the week. Here are some fantastic serving ideas:
- Classic Dinner: Serve whole with your favorite sides like mashed potatoes, green beans, asparagus, or a simple side salad.
- Shredded for Tacos or Burrito Bowls: If you cooked them for the longer “fall-off-the-bone” time, shred the chicken and use it in soft tacos, crunchy burritos, or vibrant grain bowls.
- Chicken Salad with Grapes: A refreshing and creamy chicken salad, perfect for sandwiches or lettuce wraps.
- Chinese Chicken Salad: Add shredded sous vide chicken to this crisp, Asian-inspired salad for a satisfying meal.
- Creamy Chicken Tortellini Soup: Cubed or shredded chicken thighs add hearty substance and flavor to a comforting soup.
- Avocado Chicken Salad: A healthier twist on classic chicken salad, loaded with creamy avocado.
- Chicken Bacon Avocado Quesadillas: A cheesy, flavorful filling for a quick and easy meal.
- Stir-fries or Pasta Dishes: Dice the seared chicken and toss it into your favorite stir-fry or pasta recipe for added protein and flavor.
Choosing Your Sous Vide Equipment
To embark on your sous vide journey, you’ll need an immersion circulator. These devices heat and circulate water to maintain a precise temperature. I personally use and highly recommend the Joule by Breville Sous Vide. It’s compact, incredibly accurate, and reliably maintains temperature, which is crucial for perfect results. Its intuitive app control makes setting and monitoring your cooks effortless. While I’ve tried other brands over the years, the Joule has proven to be the most consistent and durable choice.
In addition to the immersion circulator, you’ll need a suitable container for your water bath – any large pot will do, or you can opt for a dedicated sous vide container. A way to seal your food is also essential, whether it’s a vacuum sealer for long-term storage and convenience, or the simple water displacement method with zip-top bags.
Explore More Delicious Sous Vide Recipes
Once you experience the magic of sous vide, you’ll want to cook everything this way! Here are some other popular sous vide recipes to expand your culinary repertoire:
- Sous Vide Steak
- Sous Vide Lamb Chops
- Sous Vide Pork Loin
- Sous Vide Mashed Potatoes
- Sous Vide Tri Tip
- Sous Vide Pork Chops
Sous Vide Chicken Thighs
Erin Sellin
5 minutes
3 hours
3 hours 5 minutes
4
Rate Recipe
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Ingredients
- 4 chicken thighs, skin on
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1 Tablespoon vegetable oil
Instructions
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Preheat your sous vide water bath to 165ºF (74ºC). Ensure the water circulator is properly attached and the temperature is stable before adding the chicken.
-
Pat the chicken thighs dry with paper towels. Generously season both sides with the salt, chili powder, paprika, and black pepper, ensuring an even coat.4 chicken thighs, 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon chili powder, 1/4 teaspoon black pepper
-
Place the seasoned chicken thighs inside a heat-safe plastic bag. If using a vacuum sealer, remove all air and seal the bag. For a zip-top bag, seal it almost all the way, then slowly submerge it into the water bath, allowing the water pressure to push the air out through the small opening before fully sealing.
-
Submerge the sealed bag of chicken in the water bath, ensuring it is fully immersed. Cook at 165ºF (74ºC).
-
Cook for 2-5 hours, depending on your desired texture (refer to the cook time chart in the notes below). Once cooked, remove the chicken from the water bath and place on a paper towel-lined plate. Pat them thoroughly dry on all sides.
-
Heat the vegetable oil in a large, heavy-bottomed skillet over high heat. The pan should be very hot, with the oil shimmering or just beginning to smoke, to ensure quick searing.1 Tablespoon vegetable oil
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Carefully place the dried chicken thighs, skin-side down, into the hot pan. Cook for about 1-2 minutes until the skin is golden brown and crispy. Flip and sear the other side for about 30-60 seconds to develop color and texture. Avoid overcooking, as the chicken is already fully cooked.
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Remove the chicken from the pan and serve immediately.
Notes
Fall-Off-The-Bone Tender (Shred-Ready) – Cook 165ºF (74ºC) for 4-5 hours
Firm, Tender, and Super Juicy (Knife and Fork) – Cook 165ºF (74ºC) for 2-3 hours
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Erin Sellin
5 minutes
3 hours
3 hours 5 minutes
Dinner Recipes
American
4
312
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