Low Iodine Sous Vide Chicken Thighs
Total time1 hr 55 min
Prep time15 min
Cook time10 min
4.7(26)
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2.5 lb total)
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 4 sprigs fresh thyme
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp neutral oil (such as avocado 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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