Sous Vide Chicken Thighs
Chicken thighs stay juicier than breast meat and respond especially well to gentle heat. Mustard, smoked paprika, and garlic give them a bold flavor without unnecessary carbs.
Read
Video on the topic
Reviews
Notes
Inventory: Sous-vide
2 kg 857 gram
Servings: 2 (1 serving ≈ 248 gram)
Digestion time: 2 hour
Complete protein: ✔
Mix the sugar-free mustard (20 g), olive oil (10 g), smoked paprika (4 g), garlic (5 g), table salt (4 g), and black pepper (2 g). Coat the chicken thighs (450 g) with this marinade and vacuum-seal the bag tightly.
Cook the thighs sous vide at 74 °C for 45 minutes. The meat should be fully heated through to the center and slice easily without any raw pink area.
Pour off the juices from the bag and reduce them briefly if you want a light glaze. Serve the chicken thighs right away with the resulting sauce spooned over them.
(5)
- :
- :
- :
- :
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Sous Vide Chicken Thighs", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Watch others from meat and chicken:
More marinades for meat:
We recommend reading
All articles
Share: