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Best Sous Vide Chicken Thighs Recipe

Prep Time 15 mins
Course Main Course
Servings 6


  • 6 Boneless Chicken Thighs
  • 2 cloves Garlic
  • 2 tbsp canola oil
  • 2 tbsp butter
  • 3 sprigs thyme
  • salt and pepper to season


  • Firstly you will need to pre heat your sous vide machine until the temperature is at your desired setting (either 150°F or 165°F).
  • It is time to season the chicken thighs with freshly ground pepper and salt. Now you will need to use sous vide bags and place the thighs, skin down, into a large bag or individual bags. Then add thyme, butter and garlic into the bag(s).
  • Using a sous vide vacuum sealer is recommended to remove all of the air. Cook the chicken for the desired time in the water bath (1 – 4 hours or 4 – 8 hours). Once cooked, remove the bags and then the chicken thighs and put them into the fridge.
  • Just prior to serving, either use a sous vide torch or put a skillet on medium heat and sear using the oil. Place each thigh skin side down to create a really crisp effect. This can be done for around 10 minutes. Make sure that the thighs are warmed through and serve.