Chicken thigh

Author: Givan van Souvy

Persons: 4

Temperature: 65

Cooking time: 90 minutes

Prep time: 20 minutes

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 seeds, paprika powder. Sprinkle the chicken thighs with the homemade rub and let it sit for at least 20 minutes (this may be longer).

2. Yarn -

   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 increase the time to 120 minutes. Remove the chicken from the water and let it drain well.

3. Finish off -

   After the chicken has been thoroughly drained, we will finish it over high heat. A cast iron pan works best for a crispy skin, but you can also finish this in another pan. Fry the chicken for about 1 minute per side and serve the chicken with a lemon wedge.