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Written by Jason Logsdon
These sous vide chicken thighs have a great combination of sweet, spicy, and minty flavors. The sauce is very easy to make and is poured directly over the chicken thighs before serving. To help it thicken more quickly you can also add a mixture of 1/2 cold water and 1/2 corn starch to it when it is on the stove.
These sous vide chicken thighs are designed to be cooked ahead of time and reheated when you are ready to eat. If you want to eat simply skip the chilling step and you can move right on to finishing them.
Note: If desired, reheat the food in the water bath at the beginning of the Finishing stage. Otherwise add a few minutes to the searing time for the middle to warm.
If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Chicken Thighs Recipe with Orange Mint Glaze you can check out the following.
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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.
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.
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 serve, place the sous vide chicken thighs on plates. Pour the sauce over the chicken and top with the chopped mint.
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This article is by me, Jason Logsdon. I'm a passionate home cook 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.
My FREE email course will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.
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