For the Pre-Bath

Mix the spices together in a bowl. Pepper the chicken then sprinkle with the spice mixture and seal in a sous vide pouch.

At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.

For the Sous Vide Chicken Thighs

At least 3 to 6 hours before serving

Preheat the water bath to 148°F (64.5°C). Place the sous vide pouches in the water bath and cook for 2 to 5 hours.

Remove the pouches and place in a 1/2 ice - 1/2 water bath until chilled. You can store the pouches in the refrigerator for around 2 days or freeze them for up to 6 months.

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.

For the Orange Mint Glaze

Heat a pan over medium-high heat.

Remove the sous vide chicken thighs from the pouches and pat dry. Sear the chicken in the pan until they begin to brown. Remove from the heat and set on a plate under foil.

Add the garlic to the pan and let cook for about 1 minute. Add the chipotle powder and orange juice and cook until it thickens some, about 10 to 15 minutes.

To Assemble the Sous Vide Chicken Thighs with Orange-Mint Glaze

To serve, place the sous vide chicken thighs on plates. Pour the sauce over the chicken and top with the chopped mint.