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Chili-Lime Sous Vide Chicken Thighs
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Prep Time:
15 minutes
Cook Time:
125 minutes
Total Time:
145 minutes
Prepare incredibly tender and flavorful sous vide chicken thighs with zesty lime and spicy chili peppers.
Ingredients:
  • 2 medium limes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 0.75 teaspoon salt
  • 0.5 teaspoon ground chipotle powder, or to taste
  • 0.25 teaspoon ground paprika
  • 0.25 teaspoon cayenne pepper
  • 4 (6 ounce) bone-in, skin-on chicken thighs
  • 1 tablespoon avocado oil
Instructions:
  • Fill a large pot with water and carefully insert the sous vide immersion cooker. Set the temperature to 160 degrees F (71 degrees C) as per the manufacturer's instructions.
  • Cut the first lime into 8 slices and the second lime into 4 wedges. Mix garlic powder, onion powder, chili powder, salt, chipotle powder, paprika, and cayenne in a small bowl.
  • Lay chicken thighs skin-side down on a cutting board. Trim off any extra fat and skin. Season both sides of the chicken with seasoning, making sure to season under the skin. Put chicken thighs in a large vacuum bag and place a lime slice on top and bottom of each thigh. Vacuum seal the bag.
  • Submerge the bag in water and set a timer for 2 hours. Once the timer goes off, take out the chicken from the bag and thoroughly dry it with paper towels. Dispose of lime slices and bag juices. Gently press down on each thigh with your palm and a paper towel to flatten them for a better searing surface.
  • Heat oil in a skillet over high heat. Season chicken with salt and pepper. Place chicken in the hot skillet, skin-side down, sear until nicely browned for about 1 minute. Use tongs to move chicken around the skillet, ensuring all sides get an even brown color. Flip and brown for an additional 30 seconds. Remove from heat, let sit for 2 to 3 minutes, then squeeze lime wedges over the top before serving.

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