Chicken thigh

A super simple basic recipe, but oh so delicious! Sous vide chicken thigh with a homemade dry rub.

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

Preparation

Preheat a water bath to 65 degrees Celsius. Mix the following ingredients into a spice rub: garlic powder, brown sugar, salt, chili powder, black pepper, onion powder, ground mustard seeds, and paprika. Sprinkle the chicken thighs with the homemade rub and let it sit for at least 20 minutes (or longer).

Yarn

Place the chicken in a sous vide bag and vacuum seal it. Once the water has reached 65°C (149°F), place it in the bag and cook for 90 minutes. If the thighs are very thick, you can reduce the cooking time to 120 minutes. Remove the chicken from the water and drain well.

Finishing

After the chicken has drained well, we'll finish it over high heat. A cast-iron pan works best for crispy skin, but you can also finish it in a different pan. Cook the chicken for about 1 minute per side and serve with a lemon wedge.

Use these products

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

[product=sous-vide-stick-30]
Ideal sous vide device
[/product]

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