Chicken thigh

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


  • 6 Chicken thighs (boneless)
  • 1 tbsp. garlic powder
  • 1 tbsp. brown sugar
  • 1 tbsp. salt
  • 1 tbsp. chilli powder
  • 1 tbsp. black pepper
  • 1 tbsp. onion powder
  • 1 tbsp. ground mustard seed
  • 1 tbsp. pepper powder
  • 1 lemon


  1. Preparation

    Heat the water bath to 65 degrees. Mix the following ingredients into a herb rub: garlic powder, brown sugar, salt, chilli powder, black pepper, onion powder, ground mustard seed, pepper powder. Sprinkle the chicken thighs with the homemade rub and leave for at least 20 minutes (longer is allowed).

  2. Cooking

    Place the chicken in a sous vide bag and vacuum it. Place in the water when it reaches 65 degrees and cook for 90 minutes. If the thighs are very thick, you can increase the time to 120 minutes. Take the chicken out of the water and drain it well.

  3. Finish

    After the chicken has drained well, we will 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 with a wedge of lemon.