Sous Vide BBQ Chicken Thighs Recipe
Using sous vide for chicken thighs results in very tender meat and grilling them at the end with BBQ sauce adds the requisite smokiness you need for great BBQ chicken thighs.
You can also view our sous vide chicken guide for an in-depth look at how sous vide affects chicken and see our other sous vide chicken recipes.
Ingredients for Sous Vide BBQ Chicken Thighs
- 6 chicken thighs
- 1/2 teaspoon pepper
- 1 tablespoon garlic powder
- 3 sprigs fresh thyme
- 1 to 2 cups your favorite BBQ sauce
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Cooking Instructions for Sous Vide BBQ Chicken Thighs
At least 3 to 5 hours before serving
Pre-heat the sous vide water bath to 160°F (71°C).
Trim most of the excess fat off of the thighs. Evenly distribute the garlic powder over them, then salt and pepper each one. Place the chicken thighs in the sous vide pouches with one half of a thyme sprig per thigh then vacuum seal them.
Cook the sous vide chicken thighs for 2 to 4 hours.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Heat a grill to high-heat. You won't be cooking the thighs long on it, just searing them, so use the hottest setting.
Remove the sous vide chicken thighs from the pouch, blot dry with a paper towel, and place on a plate. Smear a light layer of the BBQ sauce on the thighs then place on the grill and cook for 1 to 2 minutes, until the sauce starts to blacken and the thighs have a good sear on them.
Remove the sous vide chicken thighs from the grill, smear another light layer of BBQ sauce on them and serve with the rest of the sauce on the side.
These sous vide chicken thighs go great with watermelon, green beans, or wild rice.
Be sure to check out my Simple Sous Vide Chicken Thigh Recipe Story.
Photo Credits: dongkwan
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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