How long do you sous vide chicken thighs?

Depending on your temperature settings, sous vide chicken thighs should cook between one and four hours for ideal results. Set your precision cooker to 150°F and leave it for 1.5 to 4 hours if you're aiming for a tender, easy-to-slice texture. At 165°F, cook 1 to 4 hours for shreddable meat.

How long do you sous vide chicken at 145 degrees?

When using 145°F, give your chicken 2 to 4 hours to reach full tenderness and meet food safety guidelines. This low-temp method keeps meat extra juicy but requires the full time range to achieve pasteurization and soften connective tissue.

Can you eat chicken thighs at 145?

Yes, you can safely eat chicken thighs at 145°F, if you cook them for at least 2 hours . This allows enough time for the heat to pasteurize the meat according to USDA safety guidelines.

Why is my sous vide chicken rubbery?

Rubbery texture usually means undercooked meat or poor finishing . Make sure to cook long enough at the right temp, and always dry and sear the meat after cooking to build contrast and enhance texture.

Sous Vide Chicken Thighs – 5 Tested Tips for Great Texture

Description

Juicy, reliable, and easy to prep, these sous vide chicken thighs deliver perfect results every time. Ideal for meal prep, weeknight dinners, or an elegant finish.

Ingredients

Scale

4–6 chicken thighs (boneless or bone-in)

1 tbsp olive oil or melted duck fat

1 tsp kosher salt

½ tsp black pepper

1 tsp garlic powder or 2 cloves minced garlic

1 sprig fresh thyme or rosemary (optional)

Zest of ½ lemon or 1 tsp smoked paprika (optional)

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Instructions

1. Season the chicken thighs with oil, salt, pepper, and garlic. Add herbs or zest if using.

2. Place thighs into vacuum-sealed or freezer-safe zip bags in a single layer.

3. Set your sous vide machine to 150°F (sliceable) or 165°F (shreddable).

4. Submerge the sealed bag in the water bath and cook for 1.5 to 4 hours.

5. After cooking, move the bag to an ice bath for 10–15 minutes to chill.

6. Pat the thighs dry and sear them in a hot pan for 1–2 minutes per side.

7. Serve immediately, or store in the fridge for up to 7 days or freezer for 3 months.

Notes

Use a meat thermometer to double-check internal temp if finishing later.

Cook directly from frozen by adding an extra hour to your cook time.

Prep Time: 10 minutes
Cook Time: 2 hours
Category: Dinner
Method: Sous Vide
Cuisine: American, French

Nutrition

Serving Size: 1 thigh
Calories: 225
Sugar: 0g
Sodium: 410mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 26g
Cholesterol: 105mg