Sous Vide Chicken Thigh

How To Cook Chicken Thigh Sous Vide

Chicken Thigh is dark meat. Dark meat is darker in color due to the presence of myoglobin. More importantly, dark meat contains more fat and connective tissue that white meat. This means that longer cook times can be used to alter the texture of dark meat. In general, we'd also recommend higher temperatures than white meat. Ideally, chicken thigh would be cooked at 150ºF or higher. Additionally, you can try and confit chicken thigh.

Sous Vide Chicken Thigh Recipe/Time

The most simple way of preparing chicken thigh is to:

  1. Bring your sous vide setup up to the proper temperature (see chart below).
  2. Cut it into portions.
  3. Put the chicken thigh into individual bags, along with a cooking fat like butter or olive oil, as well as some salt
  4. Seal the bag and place it in the water bath for some time.
  5. Remove the bag from the water bath, and the chicken thigh from the bag

Sous Vide Chicken Thigh Temperature Chart

Medium:140-149°F
Medium Well:150-155°F
Well:156+°F

Additional Sous Vide Chicken Thigh Recipes

Chicken Adobo sous-vide « Stefan's Gourmet Blog
Stefan takes on the classic FIlipino national dish. 147F for 90 minutes, pre-seared.

Similar Cuts

Sous Vide Chicken Leg
Sous Vide Chicken Drumstick
Sous Vide Chicken Tail
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