Sous Vide Chicken Thighs with Sweet Chili and Lime Recipe
Introduction
Sous vide chicken thighs are tender, juicy, and packed with flavor thanks to gentle, precise cooking. This method ensures perfectly cooked chicken every time, enhanced with a flavorful sweet chili or teriyaki glaze and a hint of lime.
Ingredients
- 4-8 chicken thighs (boneless or bone-in, skinless or skin on, your choice)
- Salt and pepper to taste
- 6-8 tablespoons sweet chili sauce or teriyaki sauce
- 1 tablespoon lime juice
- Optional: 1-2 cloves garlic, thinly sliced
- Lime wedges and diced scallions for serving
Instructions
- Step 1: Set up your sous vide cooker in a pot of water and set the temperature to 155°F.
- Step 2: Trim off any excess fat and skin from the chicken thighs. Season all sides with salt and pepper. If using skin-on thighs, rub seasoning under the skin as well.
- Step 3: Toss the chicken thighs with about 3-4 tablespoons of your chosen sauce, saving the rest for later. Add a squeeze of lime juice over the chicken.
- Step 4: Fold the open edges of sous vide bags over to form a cuff to keep raw juices away from the sealing area. Place the chicken into the bags. If you want garlic flavor, add thin slices of garlic. Seal the bags and remove the air with a vacuum sealer or sous vide pump.
- Step 5: Cook the chicken in the sous vide water bath at 155°F for 2 hours.
- Step 6: Using tongs, remove the bags from the water. Open carefully and transfer the chicken to a broiler-safe pan.
- Step 7: Preheat your oven broiler to high.
- Step 8: Brush the chicken with reserved sauce and broil for 1-2 minutes. Remove, brush with more sauce, then broil another 1-2 minutes until nicely browned. Serve hot with lime wedges and scallions.
Tips & Variations
- Use skin-on thighs for the crispiest finish after broiling, but skinless cooks faster and is lower fat.
- If you prefer a smokier flavor, add a small pinch of smoked paprika to the seasoning.
- Try swapping lime juice for lemon or orange juice for a different citrus twist.
- For a spicier kick, mix some sriracha or chili flakes into the sauce before marinating.
Storage
Store cooked chicken thighs in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the oven or skillet to preserve moisture and texture. Avoid microwaving to keep the chicken juicy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken thighs for sous vide?
Yes, you can cook chicken thighs from frozen. Just add about 30 extra minutes to the cooking time to ensure they reach the proper internal temperature.
What temperature is best for juicy chicken thighs?
Cooking chicken thighs sous vide at 155°F ensures they are fully cooked, tender, and juicy without drying out. You can adjust between 145°F and 165°F depending on your preferred texture.
PrintSous Vide Chicken Thighs with Sweet Chili and Lime Recipe
Tender and flavorful chicken thighs cooked to perfection using the sous vide method, finished with a sweet chili or teriyaki glaze under the broiler for a deliciously caramelized exterior.
- Prep Time: 15 minutes
- Cook Time: 2 hours 5 minutes
- Total Time: 2 hours 20 minutes
- Yield: 4–8 servings, depending on number of chicken thighs 1x
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Ingredients
Scale
Chicken
- 4–8 chicken thighs (boneless or bone-in, skinless or skin-on, your choice)
- Salt and pepper, to taste
- 1–2 cloves garlic (optional, thinly sliced)
Sauce and Garnish
- 6–8 tablespoons sweet chili sauce or teriyaki sauce
- 1 tablespoon lime juice
- Lime wedges, for serving
- Diced scallions, for serving
Instructions
- Prepare Sous Vide Cooker: Set up your sous vide cooker in a pot of water and set the temperature to 155°F to ensure gentle and precise cooking of the chicken thighs.
- Season Chicken: Trim off any excess fat and skin from the chicken thighs. Season all sides with salt and pepper thoroughly. If using skin-on thighs, rub some seasoning underneath the skin for extra flavor.
- Coat Chicken with Sauce: Toss the chicken in about 3-4 tablespoons of the sweet chili or teriyaki sauce, reserving the rest for later. Adjust sauce quantity depending on the number of pieces. Squeeze lime juice evenly over the seasoned chicken.
- Bag the Chicken: Fold the open top edges of sous vide bags over to create a cuff, which prevents raw juices from contaminating the sealing area. Place the chicken into the bags carefully, adding sliced garlic if desired. Seal the bags securely using a vacuum sealer or sous vide hand pump, removing all air.
- Sous Vide Cook: Submerge the sealed bags into the preheated water bath and cook the chicken at 155°F for 2 hours to achieve tender and juicy meat.
- Remove from Bag: Using tongs, carefully take the bags out of the hot water. Open the bags cautiously, then transfer the chicken onto a broiler-safe pan.
- Broiler Prep: Preheat your oven broiler to high, preparing to finish the chicken with a flavorful glaze.
- Broil and Glaze: Brush the chicken generously with the reserved sauce. Broil for 1-2 minutes until caramelized, then carefully flip or remove and brush with more sauce. Broil for another 1-2 minutes until browned to your liking.
- Serve: Serve the chicken hot, garnished with fresh lime wedges and diced scallions for a bright, fresh finish.
Notes
- Choosing skin-on thighs will provide a richer flavor and crispy texture after broiling, while skinless thighs will be leaner.
- Make sure to dry the sealing area of the sous vide bag thoroughly to ensure a good seal and avoid water infiltration.
- Adjust the amount of sauce based on how many chicken thighs you prepare; the sauce can be doubled or halved accordingly.
- Sous vide cooking ensures chicken is cooked to a safe temperature and remains moist and tender throughout.
- For extra crispness, after broiling, you can briefly sear the chicken in a hot pan for 30 seconds per side.
Keywords: sous vide chicken thighs, sweet chili chicken, teriyaki chicken, broiled chicken, juicy chicken thighs, easy chicken recipe
