Boneless Sous Vide Chicken Thighs

Three seasoned, cooked chicken thighs garnished with chopped herbs sit on a white tray with a red plaid cloth underneath. A bowl of red pepper flakes and a cluster of cherry tomatoes are nearby.

Boneless Sous Vide Chicken Thighs

These Sous Vide Chicken Thighs are next-level juicy with a bold, smoky spice blend that clings to every bite. They’re bathed in a chili-cumin marinade, slow-cooked to tender perfection, then finished with a quick sear for that golden edge. If you’ve ever thought chicken thighs were just “meh,” this recipe will change your mind in one forkful. They're hands-down one of my favorite ways to make chicken taste like you actually meant to serve chicken.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 2 6

Total Time 2 16

Servings

Calories 263kcal

Author Wendy Polisi

Ingredients

2 ½ pounds boneless skinless chicken thighs
¼ cup avocado oil or olive oil
1 tablespoon soy sauce or gluten-free tamari
2 teaspoons sea salt or kosher salt
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon fresh ground black pepper
¼ teaspoon cayenne pepper or chipotle powder

For searing:

2 tablespoons avocado oil or other high-heat oil

Instructions

Preheat a sous vide water bath to 149°F.
Place the chicken thighs in a sous vide bag. In a small bowl, combine the avocado oil, soy sauce, salt, chili powder, cumin, black pepper, and cayenne pepper. Stir to combine.
Pour the mixture into the bag and massage to coat the chicken.
Seal using a vacuum sealer. (You can do this up to 24 hours ahead of time.)
Place the bag in the preheated water, and cook for 2 hours.
Remove from the bag and pat dry.
Heat the oil in a large skillet over medium-high heat.
Cook for about 3 minutes per side, until golden brown.

Notes

Store leftovers in the refrigerator for up to three days.

Nutrition