Low Sodium Sous Vide Chicken Thighs

Total time1 hr 55 min

Prep time15 min

Cook time10 min

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Ingredients

4 servings

4 bone-in, skin-on chicken thighs (about 2.5 lb total)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, freshly ground
½ tsp garlic powder
½ tsp smoked paprika
4 sprigs fresh thyme
1 tbsp unsalted butter
1 tbsp neutral oil (such as avocado oil or canola oil)

For serving

fresh parsley, chopped, for serving (optional)
lemon wedges, for serving (optional)

Instructions

1
Fill a large pot or container with water and attach the immersion circulator. Set the temperature to 165°F (74°C) and allow the water to come to temperature.
2
Pat the chicken thighs completely dry with paper towels. In a small bowl, combine the salt, pepper, garlic powder, and smoked paprika. Season the chicken thighs all over with the spice mixture.

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