Sous 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
