Can I cook frozen chicken thighs sous vide?

Yes! You can cook frozen sous vide chicken thighs without thawing them first. Just add an extra 30 minutes to the cooking time. The sous vide method works well with frozen meat, ensuring it’s cooked evenly and safely.

How long should I cook chicken thighs sous vide?

For perfectly cooked chicken thighs, aim for a cooking time of 1.5 to 2 hours at 165°F (74°C). If you’re cooking multiple pieces, you can leave them in the water bath for up to 4 hours without worrying about overcooking. The beauty of sous vide cooking is its flexibility.

Why is vacuum sealing important for sous vide?

Vacuum sealing ensures that the chicken is fully submerged in the water, allowing it to cook evenly. It also locks in the flavors, so your seasonings don’t escape. Without proper sealing, the water may not circulate correctly, and you could end up with uneven cooking.

What if I don’t have a vacuum sealer?

If you don’t have a vacuum sealer, you can still make sous vide chicken thighs using the water displacement method. Simply place the chicken in a ziplock bag, seal it almost all the way, and then slowly submerge it in water, pushing the air out before sealing completely.

Sous Vide Chicken Thighs: 5 Tips for Perfect, Tender Chicken Every Time

Name: Sous Vide Chicken Thighs: Perfectly Tender Every Time
Prep time: 10 min
Cook time: PT-2H7M15S
Total time: PT-1H50M
Cuisine: Meal Prep
Ingredients: 4 boneless, skinless chicken thighs; Salt and pepper to taste; 1 tablespoon olive oil or butter; 2 garlic cloves, smashed; 1 sprig rosemary or thyme

Description

Sous vide chicken thighs offer the perfect balance of juicy tenderness and flavor. This method ensures your chicken is cooked evenly and retains all its moisture, making it ideal for meal prep or a simple dinner.

Ingredients

Scale

4 boneless, skinless chicken thighs
Salt and pepper to taste
1 tablespoon olive oil or butter
2 garlic cloves, smashed

1 sprig rosemary or thyme

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Instructions

Season the Chicken Thighs:
Season the chicken thighs generously with salt and pepper. Place them in a vacuum-seal bag along with olive oil (or butter), smashed garlic, and herbs like rosemary or thyme.
Seal the Bag:
Seal the bag using a vacuum sealer. If you don’t have a vacuum sealer, use the water displacement method by placing the chicken in a ziplock bag and removing the air by slowly submerging the bag in water.
Cook Sous Vide:
Preheat your sous vide machine to 165°F (74°C). Submerge the sealed bag into the water bath and cook for 1.5-2 hours.
Sear the Chicken:
After cooking, remove the chicken from the bag and pat dry with paper towels. Heat a skillet over medium-high heat and sear the chicken for 1-2 minutes per side until golden and crispy.
Serve:
Once seared, rest the chicken for a few minutes before serving. Enjoy with your favorite sides like roasted vegetables, rice, or a fresh salad.

Notes

For Extra Flavor: You can add additional herbs or spices such as smoked paprika, garlic powder, or lemon zest to the seasoning before vacuum-sealing.
Meal Prep: Sous vide chicken thighs are perfect for meal prep and can be stored in the fridge for up to 4 days.
Cooking Time: You can adjust the cooking time slightly if you prefer a firmer or more tender texture. 1.5 hours will yield juicy and tender chicken thighs, while extending the time can create a slightly firmer result.

Prep Time: 10 minutes
Cook Time: 1.5 - 2 hours
Category: Main Course
Method: Sous Vide Recipes
Cuisine: Meal Prep

Nutrition

Calories: 250
Sodium: 500mg
Fat: 15g
Saturated Fat: 4g
Carbohydrates: 1g
Fiber: 0g
Protein: 28g
Cholesterol: 80mg