Chicken Thigh Recommendation
Hi, I have a pack of bone-in, skin on chicken thighs. I am planning on marinading them overnight in the fridge, sous viding them tomorrow followed by an ice bath. I will finish them by searing them in the oven under the broiler. Does anyone have any recommendations for time and temperature as well as any marinade ideas?
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The Food Lab’s Complete Guide to Sous Vide Chicken Thighs
As far as marinade goes, I find you get better flavour with a dry rub when cooking sous vide. The spices depend on what you’re going for, really.
Garlic, onion, coriander, oregano, and cumin for a mexican spin, or you could try this Simon and Garfunkel spice rub from amazing ribs. I’ve only used it for smoked chicken, but I’m sure it would be good here.
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Have you tried the recipe with leg quarters? Do you think I would need to modify it much?
Love SV chicken thighs. I did a batch this week so have some sitting in my fridge just waiting to be cooked under the broiler as you say, or picked apart to add meat to a salad, soup, quesadilla, or whatever else I plan on making the next few days. I do 155 for 2 hours, maybe a little more. doesn't have to be exact on the timing. And as the other poster recommended, look at the Food Lab site for SV guides on various meats.
As for marinades, I've done a few recipes but mostly just wing it. I liked one with diced up chipotles (with a little of the canned adobo sauce it comes in), but I think my favorite is lemon herb. Just ad some lemon zest and a squeeze of juice to whatever herbs you might use (thyme, basil, sage, garlic powder, etc) + S&P. Always delicious and versitile.
Seconding this comment! I also do chicken thighs SV at 155° for 1-2 hours, depending on if they're bone-in and/or skin-on or not. It's the perfect temp to do a quick sear to finish them.
I don't use liquid marinades when I SV; I stick to dry seasonings-- salt, pepper, cayenne, garlic powder, onion powder and lemon zest are my staples. After I SV them, I dry the skin with a paper towel and sear them in cast iron. (broiler works, too!)
Also, save the liquid from the SV bag and use it to deglaze the pan you sear the thighs in, or just add it back to your finished chicken (extra helpful for keeping leftovers moist).
For marinade combine mirin, soy sauce and alcohol (sake, sherry or even clear rum) , ginger and garlic. Thighs come out delicious in this.
De-bone, pound flat, sous vide 167°F x 45min. If no marinade, sear them skin side down without oil on a very hot non-stick skillet for 2 min to get the skin super crispy.
https://www.chefsteps.com/activities/crispy-chicken-thighs-made-simple-with-sous-vide
Thank you for all the ideas and links. I ended up making a marinade with some chipotle peppers in adobo sauce, lime juice and soy sauce after seasoning the chicken with salt, pepper and garlic powder. Two hours at 155 followed by an ice bath. I will reduce the leftover marinade and bag juices and try and make a cream sauce later.
Just my two cents, I tried thighs sous vide about 10 years ago, never attempted it again. Some meats just beg for the grill...thighs are one of them. I've heard others complain of the rubbery texture it produces as well.
155 for an hour or two, don't need long.