Sous Vide Chicken Thighs

Contributor: Jason Logsdon
  • Author: Jason Logsdon
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: 4-6 servings
  • Category: Entrée
  • Method: Sous Vide
  • Cuisine: American


  • 4 to 6 chicken thighs
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground coriander
  • 1 Tbsp. canola oil for searing


  1. Preheat a water bath to 148°F (65°C) or your desired temperature.
  2. Sprinkle the chicken on all sides with the salt, garlic powder, and coriander.
  3. Place in a sous vide bag in a single layer and seal it.
  4. Place in the water bath and cook for 4 hours, or until pasteurized.
  5. Remove the sous vide chicken thighs from the bag, pat them dry with a paper towel or dish cloth.
  6. Heat a pan over medium-high heat.
  7. Add the canola oil and quickly sear the chicken thighs for about 1 minute per side, just enough time to develop some color in the coating.
  8. Remove from the heat and serve.