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Sous Vide Chicken Thighs with Chimichurri Sauce Recipe

Sous vide chicken thighs with chimichurri sauce

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Note: If making the chimichurri sauce in a food processor, add all of the ingredients except the oil and pulse a few times. Slowly stream in the oil while pulsing. Be careful not to over process the ingredients. You want to maintain small bits of the herbs in the sauce.

From the ISVA Editors

Herby chimichurri combines perfectly with tender sous vide chicken thighs, elevated this classic dish into something that can be served at the most fancy of meals.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Chicken Thighs with Chimichurri Sauce Recipe

  • Published: October 20, 2021
  • By Lisa Marie Todd, An Appetizing Life 
  • Total Time: 45 minutes
  • Cooks: 167°F (75°C) for 45 minutes
  • Serves: 4

Ingredients for Sous Vide Chicken Thighs with Chimichurri Sauce

  • For the Chimichurri Sauce

  • 4 cloves garlic, minced
  • 1/2 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped fresh flat leaf parsley
  • 1 tablespoon finely chopped fresh oregano
  • 2 tablespoons fresh lemon juice
  • 1/4 cup red wine vinegar
  • 1 teaspoon Kosher salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 3/4 cup extra-virgin olive oil
  • For the Chicken Thighs

  • 4 chicken thighs, deboned and evenly flattened
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon garlic granules
  • Fresh oregano sprigs
  • 1 clove garlic, smashed
  • Olive oil
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Cooking Instructions for Sous Vide Chicken Thighs with Chimichurri Sauce

For the Chimichurri Sauce

Place the garlic, cilantro, parsley, oregano, lemon juice, red wine vinegar, salt and peppers into a medium-sized bowl.

Slowly whisk in the olive oil until ingredients are combined well. The flavors come together best after sitting for one hour at room temperature. The sauce can be refrigerated overnight and used the next day.

For the Chicken Thighs

Prepare a water bath in a large stockpot or polycarbonate tub. Make sure to use some type of heat protective mat underneath the pot or tub. Set your sous vide circulator to 167°F (75°C).

While the water is heating, season both sides of the flattened chicken thighs with salt, pepper and garlic granules.

Place the chicken in a freezer ziploc bag, or silicon sous vide bag. Add the olive oil, garlic and oregano to the bag. Make sure the pieces aren't touching each other. Seal the bag.

Once the water bath comes to the set temperature, place the bag into the water. Cover the top of the stockpot or tub with plastic wrap and a kitchen towel to minimize heat loss and water evaporation. Cook the chicken for 45 minutes.

Once the chicken is ready, heat a nonstick pan over medium-high heat.

Remove the cooked chicken from the water bath and transfer from the bag to a plate. Lightly pat the chicken thighs dry with a paper towel to remove any excess moisture.

When the pan is sizzling hot, add a small amount of olive oil. Place the chicken thighs into the pan, skin side down. Using a spatula, press down on the chicken thighs.

Sear for three to four minutes until the chicken skin is golden brown.

Remove chicken thighs from pan, plate and serve with the chimichurri sauce.

Be sure to check out my Simple Sous Vide Chicken Thigh Recipe Story.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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All tags for this article: Chicken, ISVA Sous Vide Recipe Collection, Sous Vide Chicken , Sous Vide Chicken Thigh , Sous Vide Recipes

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