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I love a perfectly cooked chicken thigh! My recommendation for a normal chicken thigh or leg is 148ºF (64.4°C) for 4 to 6 hours, or you can go up to 176°F if you prefer a shreddable one.
Chicken thighs are usually cooked to either be tender or shreddable.
For tender chicken thighs the temperature used is normally 141°F up to 156°F (60.6°C to 68.9°C) and I personally like 148°F (64.4°C) the best. They just don't need to be tenderized too much, if at all, so the time range is typically 4 to 6 hours, depending on how tender you want the meat, but you can alsopasteurize them by thickness if desired.
For shreddable chicken thighs, the range goes much higher but is often between 160°F to 170°F (71.1°C to 76.7°C). I usually split the difference and use 165°F (73.9°C). They are cooked longer as well to allow for more breakdown, usually for 8 to 12 hours.
For more information I highly recommend my guide on how to sous vide chicken.
I'd like to invite you to join my FREE Sous Vide Quick Start email course. It 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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