Chicken thigh

Ingredients:

• 6 chicken thighs (boneless)
• 1 tbsp garlic powder
• 1 tbsp brown sugar
• 1 tsp salt
• 1 tbsp chili powder
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tbsp ground mustard seeds
• 1 tbsp paprika powder
• 1 lemon

Preparation:

1. Preparation: Heat the water bath to 65 degrees. Mix the following ingredients into a spice rub: garlic powder, brown sugar, salt, chili powder, black pepper, onion powder, ground mustard seed, paprika powder. Sprinkle the chicken thighs with the homemade rub and let it soak for at least 20 minutes (this can be longer).
2. Cooking: Place the chicken in a sous vide bag and vacuum seal it. Place in the water when it has reached 65 degrees and cook for 90 minutes. If the thighs are very thick you can reduce the time to 120 minutes. Remove the chicken from the water and let it drain well.
3. Finishing: After the chicken has been drained well, we are going to finish it on high heat. For a crispy skin, a cast iron pan works best, but you can also finish this in another pan. Fry the chicken for about 1 minute per side and serve the chicken with a slice of lemon.

You will need the following products to prepare this recipe:

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]