Whole 30 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)
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
Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Monty's Dairy Free Plant-Based Butter Original Miyoko's Creamery European Style Cultured Vegan Butter Hint of Sea Salt
See all
Chef's tip
Use 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 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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