How to Sous Vide Chicken Thighs

Sous vide cooking has revolutionized the way home chefs prepare meals, offering precise temperature control for consistently tender and flavorful dishes. Chicken thighs, with their rich flavor and natural juiciness. Without fail, chicken thighs cooked in a sous vide bag will come out juicier than those cooked using traditional methods when they're cooked to the same final temperature.

Why Choose Sous Vide for Chicken Thighs?

Unlike traditional cooking methods, sous vide ensures that your chicken thighs are cooked to the perfect doneness without drying out. Here’s why sous vide is the best choice:

Perfect Texture: Chicken thighs remain juicy and tender with a consistent doneness throughout.

Enhanced Flavor: Cooking in a vacuum-sealed bag locks in seasonings and natural juices.

Foolproof Cooking: No more overcooked or undercooked chicken—just set the temperature and let sous vide do the work.

Sous Vide Chicken Thigh Temperature

Chicken thighs are packed with flavor and have more connective tissue than chicken breasts, making them more forgiving when cooked. However, the ideal temperature for cooking chicken thighs can vary depending on the texture and tenderness you prefer. To find the best balance, Ciarra Gadget tested different temperature and time combinations, ranging from 140°F to 180°F (60°C to 82°C), with cook times between one hour and 24 hours.

The Results:

• Below 150°F (66°C): The chicken turns out tough and chewy—not ideal.
• At 165°F (74°C): The texture becomes more tender, but cooking time plays a crucial role. A shorter cook time retains more juiciness, while longer cooking times break down connective tissues, resulting in a fall-apart texture.
• Above 165°F for extended periods: After about eight hours, the chicken becomes overly soft, losing its structure and juiciness.

The Best Cooking Temperatures & Times for Chicken Thighs:

150°F (66°C) for 1 to 4 Hours: Very juicy with a firmer texture.

165°F (74°C) for 1 to 4 Hours: Perfectly tender while staying juicy.

165°F (74°C) for 4 to 8 Hours: Falls off the bone, slightly less juicy but incredibly tender.

Can You Eat Chicken Thighs at 145°F?

Yes, you can eat chicken thighs cooked at 145°F (63°C) if they are held at that temperature for a sufficient amount of time to ensure pasteurization. The USDA recommends 165°F (74°C) for immediate food safety, but 145°F is safe if maintained for at least 8.5 minutes to kill harmful bacteria like Salmonella.

What You Need to Make Sous Vide Chicken Thighs

To make perfectly cooked sous vide chicken thighs, you’ll need a few essential tools and equipment to get started. Here's a quick list of what you'll need:

An Immersion Circulator

I highly recommend the Joule immersion circulator for its precision and ease of use. It provides consistent temperature control to cook your chicken thighs to perfection.

A Container

Any large pot or container will do to hold the water bath, but make sure it’s deep enough to fully submerge the chicken thighs without overflowing.

A Vacuum Sealer or Zipper Top Bags

A vacuum sealer, like the Ciarra Gadget Vacuum Sealer, is great for removing air from your bags and ensuring an airtight seal. If you don't have one, a plastic zipper top bag will also work as long as you use the water displacement method to get the air out.

A Non-stick Frying Pan

For that crispy, golden sear on the outside, a non-stick frying pan is my go-to. It’s the perfect tool for finishing the chicken thighs after sous vide cooking to give them that restaurant-quality texture.

Once you have these tools, you're ready to create tender, juicy chicken thighs with that perfect sear!

Tips for Making the Best Sous Vide Chicken Thighs

Season Before Cooking: Always season the chicken thighs before sous viding. Whether it’s just salt and pepper or a more complex rub, seasoning before cooking allows the flavors to infuse into the meat.

Flavor Options for Sous Vide Chicken Thighs:

• Marinate the Chicken – Add your favorite marinade (like BBQ Chicken Marinade) for extra flavor. The marinade can double as a delicious sauce.
• Use a Seasoning Blend or Rub – Try blends like Mediterranean, Honey Garlic Sriracha, or Rosemary Dijon for unique tastes. Pre-made options also work well.
• Simple Salt and Pepper – Classic seasoning with Diamond Crystal Kosher Salt and freshly cracked black pepper.

Keep the Chicken Fully Submerged: For even cooking, make sure the chicken stays fully submerged in the water bath. I recommend using sous vide magnets to keep everything in place, or you can place a ceramic plate or bowl on top of the bags to weigh them down and prevent floating.

Remove the Bone for Easier Serving: After cooking and searing, if you're using boneless thighs, remove the bone using a paring knife. This step makes it easier to slice and serve the chicken, especially if you’re preparing for a crowd or want to avoid the hassle of bones at the table.

How to Cook Sous Vide Chicken Thighs

Step 1: Preheat the Water Bath

Set your sous vide precision cooker to 165°F (74°C) for tender, juicy chicken or 175°F (79°C) for a slightly more shreddable texture. Allow the water bath to reach the desired temperature before adding the chicken.

Step 2: Season and Seal

Pat the chicken thighs dry and season them generously with salt, pepper, and any additional spices.

Place the thighs in a vacuum-sealed bag or use a resealable freezer bag with the water displacement method.

Add optional aromatics like garlic, rosemary, or lemon slices for extra flavor.

Step 3: Sous Vide Cooking

Submerge the sealed chicken thighs into the preheated water bath.

Cook for 1.5 to 2 hours. The longer cooking time allows the collagen in the meat to break down, making it even more tender.

Step 4: Searing for a Crispy Finish

Remove the chicken from the bag and pat dry with paper towels.

Heat a skillet over high heat with a tablespoon of olive oil or butter.

Sear the chicken skin-side down for 1-2 minutes until golden brown and crispy.

Flip and sear for an additional 30 seconds on the other side.

Quick Tip: Keep Your Kitchen Running Smoothly with These Must-Have Products!

For perfect sous vide meals, a vacuum sealer is essential. Try the Gadgets Vacuum Sealer Machine Set, featuring a Portable Wireless Vacuum Sealer and Reusable BPA-Free Vacuum Sealer Bags.

With three modes—vacuum & seal, sealing, and external vacuum—you can preserve food, cook sous vide, or even microwave with ease. It’s easy to use with touch controls, offers powerful suction, and operates quietly. Perfect for keeping food fresh and reducing waste!

Additionally, for all your cooking needs, consider the Gadgets Ceramic Nonstick Frying Pan. Its non-toxic ceramic coating ensures ultimate food release with less oil, while its ergonomic handle makes it easy to lift and pour. It's compatible with all stovetops and is oven safe up to 450℉.

You may be interested in: Best Cookware for Induction Cooktop

Plus, it's easy to clean and free from harmful chemicals, making it a safe and efficient choice for healthy cooking.