Become a dinnertime hero when you serve up these ridiculously juicy Sous Vide Chicken Drumsticks. With this hands-off technique, your chicken legs are cooked to perfection in a water bath, retaining all of their moisture and flavor. Finish them off with a quick sear for that irresistible crispy skin, and you're ready to serve a dish that promises smiles all around the dinner table.
Sous Vide Chicken Drumsticks are simple to make and loaded with flavor.
By cooking your chicken legs in a temperature controled water bath, you lock in all the moisture and flavor with minimal effort.
It is the perfect way to remove the gueswork from cooking chicken. (And no worrying about serving undercooked meat!)
While sous vide cooking sounds a touch fancy, it is really quite simple. Follow along and I'll show you how to make chicken drumsticks in the sous vide so good your family will ask for them again and again.
Looking for more chicken drumstick recipes? Don't miss my Instant Pot chicken legs and air fryer chicken drumsticks.
Ingredients
- Chicken Legs: This recipe would work for bone-in chicken thighs as well.
- Sea Salt: Kosher salt can be used.
- Black Pepper: Freshly ground is best.
- BBQ Sauce (Optional): Use your favorite brand.
Tips and Tricks
- If using zip-top bags, make sure to remove as much air as possible with the water displacement method for an airtight seal. I recommend double bagging.
- Make sure you dry the chicken thoroughly before searing to achieve a beautifully crispy skin.
- Want shreddable dark meat chicken? Increase the temperature to 165°F and skip the searing if you like.
- When searing, keep the heat high initially, then reduce it to prevent burning the BBQ sauce.
- Feel Free to Use Your Favorite Seasonings: rosemary, smoked paprika, and garlic powder are fabulous here.
Step by Step
Sous Vide Chicken Legs for Meal Prep
Did you know that sous vide cooking is your best friend in meal prep?
To make this recipe ahead of time, follow the recipe until the end of the sous vide cooking.
When done cooking the chicken in the sous vide, place the bag in an ice bath and let it chill. Dry the outside of the bag and keep it sealed in the fridge. If you used a vacuum sealer, it will keep for about a week.
When ready to serve, warm the chicken in the sous vide at 155 °F for an hour.
Then sear as directed and enjoy!
More Chicken Recipes
- Your family will love these Air Fryer Chicken Legs! Each bite offers a delightful crunch and juicy interior.
- Instant Pot Chicken Drumsticks are a quick and flavorful meal for busy weeknights.
- Our juicy and herb-infused Mediterranean Chicken Breast recipe works just as well for a weeknight as it does for entertaining.
- Crispy Pan Fried Chicken Breast delivers a perfectly golden crust and tender meat every time.
Sous Vide Chicken Drumsticks
Ingredients
- 2 ½ pounds chicken legs
- 2 ½ teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 1 ½ cups BBQ sauce optional
Instructions
- Preheat the water bath to 155°F.
- Sprinkle all sides of the chicken with salt and pepper. Place in a sous vide bag, using multiple if necessary. Vacuum seal the bag.
- (You can also use a zip-top bag if you are planning on using the water displacement method of sealing.)
- Place the chicken in the water, and cook for 2 hours.
- Remove the chicken from the bag and pat dry.
- Preheat a grill, griddle, or heavy duty skillet to medium high heat.
- Add the chicken, and cook, flipping often, for 4 minutes.
- Brush with the BBQ sauce. Reduce heat to medium and cook for another 4 minutes, adding more BBQ sauce as you flip.
- Serve with extra barbecue sauce if desired.
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