Say hello to the most delicious crispy sous vide chicken thighs on the internet. These thighs come out perfectly moist in the middle, with the most delicious crispy outside.
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Hello, sous vide lovers! We’re here to bring you one of the best basic sous vide recipes that needs to be added to your routine ASAP.
This crispy sous vide chicken thigh recipe is a great base recipe for you to flavor to your liking, or keep super basic for chicken salad, chicken tacos, etc.
Bone-In vs. Boneless
First things first, let’s talk –> cut of meat! Good news for you is that we tested both bone-in chicken thighs as well as boneless chicken thighs to get the very best results.
Our main goal was to find the best chicken thighs to create a tender, juicy inside with an outside that could be seared to crunchy perfection. No one likes dry chicken and no one likes soggy chicken.
Our Findings >>
Sous Vide Bone In Chicken Thighs
- slightly moister
- better flavor
- needs more time in sous vide
Sous Vide Boneless Chicken Thighs
- more meat for what you’re buying
- less time in the sous vide
- still moist
- good flavor
Our Conclusions
- Both work! YEEHAW. It really comes down to preference whether you typically like bone-in or boneless thighs better.
- Skin-on- The one thing to remember for both variations is to always buy skin-on so that you can get the crispy outside at the end.
- Our preference?: we are an always bone-in kind of crew over here. Yes, you get less meat, but we love the flavor bone-in gives meat!
Seasoning Tip
For this sous vide chicken thighs recipe we thought we’d keep things basic and use our homemade chicken dry rub. We have one very important tip to share with you about dry rubs + sous vide chicken…
Remove as much moisture as possible from your chicken thighs before seasoning. We like to use 2 paper towels and press into each thigh to get as much moisture out as we can.
Sous Vide Cook Time
According to the USDA, the internal temperature of your chicken thighs must reach 165ºF in order to be considered safe to eat. This is why we’re instructing you to set your sous vide water bath to 165ºF.
The cool thing about sous vide cooking, is that your entire chicken thigh, not just the inside, will be 165ºF once it’s done cooking. So, there should be no worries about over or under-cooking.
Plus, you’re going to quickly sear the outside of your thighs, which will bump up the temp overall.
Let your bone-in thighs cook for around 4-5 hours and your boneless thighs cook for around 3-4. Before searing, use a meat thermometer to check the interior temperature of your chicken just to be sure!
How to Make the Skin Crispy
Fool-Proof Method
Pan Fry: the best way to get crispy skin on chicken thighs is a good ol’ sear on a skillet. Make sure that you use enough oil or butter because this is what helps it get nice and crispy. Also, chicken thigh skin likes to stick to pans, so that’s another reason why you shouldn’t be afraid to use a good amount of oil.
And, remember, the goal here is not to cook the chicken thighs anymore, but to just get them nice and crispy on the outside. So, that’s why we suggest a super hot, quick sear on both sides.
Other Options
Grill: Are you a grill marks kind of person? Sous vide chicken thighs are incredible finished on the grill. Like pan-frying, the goal is a quick sear for that nice crunchy outside. So, turn your grill up to 450ºF and sear those babies for a few minutes on each side!
Flame Torch: If you’re a sous vide connoisseur, you likely have a flame torch. This is my husband’s preferred way to finish everything that comes out of the sous vide.
All you have to do is torch both sides of your chicken thighs and you’re ready to eat!