Crispy Chicken Thighs Made Simple with Sous Vide

Summary by Krater

ChefSteps demonstrates how to cook chicken thighs using a sous-vide circulator and a meat mallet technique to achieve extra-juicy meat with exceptionally crispy skin.

From the video

Answers: How do you cook juicy chicken thighs with crispy skin using sous-vide?

• sous-vide chicken thighs
• deboning chicken thighs
• meat mallet pounding technique
• crispy skin sear
• yam purée recipe
• kale salad recipe

Ingredients

• chicken thighs
• salt
• pepper
• olive oil
• yams
• kale
• lemon
• cheese
• pine nuts

What it concludes

• Deboning chicken thighs and pounding the skin helps them cook faster and more evenly while creating a golden, crusty skin.
• Cooking chicken thighs sous-vide at 167 °F / 75 °C for 45 minutes eliminates the risk of overcooking while keeping the meat juicy.
• Searing chicken thighs skin-side down in a nonstick pan over medium-high heat with no oil creates a crispy skin.