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Sous Vide Chicken Thighs with Chipotle Mustard BBQ Sauce Recipe

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This recipe is for my friends who love a smoky, spicy (I'm talkin' HOT) sauce. In many ways this is just a suped up BBQ sauce but it's... zestier thanks to a hit of lime juice and the chipotles in adobo, which make it so delightfully smoky and spicy.


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 Chipotle Mustard BBQ Sauce Recipe

  • Published: March 21, 2023
  • By Chelsea Cole, A Duck's Oven
  • Prep Time: 15 Minutes
  • Total Time: 3 Hours
  • Cooks: 155°F (68.33°C) for 2 hours
  • Serves: 4

Ingredients for Sous Vide Chicken Thighs with Chipotle Mustard BBQ Sauce

  • For the Sauce

  • 1/4 cup store bought barbecue sauce
  • 1/4 cup packed dark brown sugar
  • 2 tbsp fresh lime juice (about 1 lime)
  • 2 tbsp Dijon mustard
  • 2-3 chipotle peppers in adobo (depending
  • on how much spice you like)
  • 1 tbsp sauce from can of chipotles in
  • adobo
  • 6 cloves of garlic
  • 1 tsp kosher salt
  • For the Chicken

  • 4 bone-in, skin-on chicken thighs
  • To Finish

  • Smoker heated to 200°F (93.33°C) or a grill pre-heated over Medium-High
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Cooking Instructions for Sous Vide Chicken Thighs with Chipotle Mustard BBQ Sauce

For the Sauce

Combine all ingredients in a blender and blend until smooth.

For the Chicken

Remove the chicken from the package and place in a large bowl

Cover the chicken in the prepared sauce and turn to coat well

Add chicken and sauce to a vacuum bag and cook sous vide at 155°F (68.33°C) for 2 - 3 hours or until you've reached your desired level of tenderness (you can go as long as 6 hours for shreddable, fall off the bone chicken).

Remove the chicken from the water bath and chill in an ice bath.

To Finish

SMOKER: Preheat your smoker to 200°F (93.33°C). Place chicken on the smoker and smoke for 45 - 60 minutes until heated through. Use a thermometer to ensure you don't go above the sous vide temp.

GRILL: Preheat over medium high heat (to avoid flare ups). Add the chicken and cook, turning every 1 - 2 minutes, until heated through, about 6 - 8 minutes. Serve.


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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Related Amazing Food Made Easy Articles

All tags for this article: BBQ, Chicken, ISVA Sous Vide Recipe Collection, Sous Vide BBQ , Sous Vide Chicken , Sous Vide Chicken Breast, Sous Vide Chicken Leg, Sous Vide Chicken Thigh , Sous Vide Chicken Wings, Sous Vide Recipes, Sous Vide Shredded Chicken, Sous Vide Whole Chicken

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