Sous Vide Chicken Thighs: The Easiest, Most Flavorful Blackened Chicken Recipe
As an Amazon Associate and member of other affiliate programs, we earn from qualifying purchases.
Learn how to make juicy, perfectly cooked Cajun sous vide chicken thighs with step-by-step instructions and seasoning tips. This blackened chicken recipe is sure to become a staple in your kitchen.
Sous Vide Chicken Thighs Recipe
I have a confession to make. My husband doesn’t really care for chicken. I mean, he’ll eat it but it’s not at the top of the list. Due to this reason, we actually eat less chicken than any other protein…until now.
Here’s the scoop. I have a new toy in my kitchen called a sous vide cooker (Anova Precision Cooker), and I am officially obsessed. I have had something cooking in it every day since the Amazon driver delivered it to my steps. Try my sous vide pork ribs recipe and sous vide short ribs recipe.
The reason for this is that with a sous vide machine you know what the texture result will be, and for chicken it means a juicy, perfectly-cooked dinner. Not a fan of blackened chicken? Try our Sous Vide Parmesan Chicken recipe!
Sous Vide Blackened Chicken Recipe
My oldest daughter claimed that she loved this chicken, and it was the best ever.
What to know a secret? It’s so easy. All you need are boneless, skinless chicken thighs (or chicken breasts) and your favorite blackening seasoning, or feel free to make your own blend with the spices and herbs in the pantry.
Here’s the three step process: season, sous vide, blacken (quickly pan-fry).
What makes blackened chicken black?
Blackened chicken gets its color from a spice blend that typically includes paprika, cayenne pepper, and other seasonings. Before serving, the chicken is seared in a hot skillet. The spices char and create a blackened appearance. This cooking method adds a smoky flavor to the chicken.
How to serve blackened chicken?
Blackened chicken is delicious served on it’s own with a side of your favorite vegetables, but it also makes a tasty topping for salads, filling for chicken salad, or cubed for quesadillas.
Ingredients
- Boneless, skinless chicken thighs (or breasts)
- Blackened Dry Rub Seasoning
- Vegetable Oil (for frying)
How to make sous vide Cajun chicken
Step by Step Instructions
- Season both sides of the boneless chicken thighs or breasts generously with Cajun dry rub seasoning. If desired, let it marinate for a few hours or overnight in the refrigerator.
- Place chicken in either vacuum bags or freezer zip-lock bags.
- Remove the air using either a vacuum sealer or using the water displacement method.
- Preheat sous vide cooker to 145 degrees F for chicken breasts or 165 degrees F for chicken thighs.
- Cook a minimum of 1.5 hours but no longer than 4 hours. Make sure the bag is completely submerged.
- Remove from the water, and either immediately move on to the pan-frying step or refrigerate for up to 5 days before finishing them to consume.
- Remove the chicken from the bag and gently pat dry with paper towels. Sprinkle with another generous coating of blackening rub. Discard chicken juices.
- When ready to eat, heat vegetable oil over medium-high heat in a large skillet or cast-iron skillet until hot. Pan fry both sides until golden brown to black in color.
Storage Instructions
Let leftovers cool completely. Store in an airtight container in the fridge.
For the full ingredient amounts and recipe steps for how to sous vide chicken thighs, scroll to the recipe card at the bottom of this post.
How to do the water displacement method?
Place food in a zip-lock freezer bag, partially sealing it. Submerge the bag in a water bath. As the bag is lowered into the water, the pressure pushes the air out of the bag, creating a vacuum seal. Then, finish sealing the bag.
Recipe FAQs
- I use a store bought dry rub specifically for blackened foods. Use your favorite brand or make your own, if desired.
- Adjust the taste by using more or less of the rub.
- For chicken breasts or white meat, set your water bath to 145 degrees F. If you’re using dark meat or thighs, set the temperature to 165 degrees F.
- Be sure to keep the meat completely submerged. To do this, purchase a sous vide rack, use ping pong balls to float on top, place a wet kitchen towel on top of the water, or use clips to secure the bags to the side.
- For better time management for a busy week, cook this ahead and store in the refrigerator for up to 5 days. Pull the meat from the fridge, and rewarm using the pan-frying step.
Recipe Variations
- Finish the chicken on the grill instead of a pan, if desired.
- Bone-in thighs could definitely be used instead. Or, try skin-on chicken, and sear it the same in a hot skillet to get crispy skin.
- This recipe is super easy to double or triple. Make in batches in separate bags and sear in batches.
- If desired, serve with a bbq sauce.
How long does it take to sous vide chicken thighs?
At 165 degrees F, cook chicken thighs for a minimum of 1.5 hours but not over a maximum of 4 hours using the sous vide method.
Easy Side Dishes
Kitchen Utensils
Sous Vide Chicken Thighs: The Easiest, Most Flavorful Blackened Chicken Recipe
Ingredients
- 1 pound Boneless, skinless chicken thighs (or breasts)
- 2 Tablespoons Blackened Dry Rub Seasoning (or Cajun dry rub) use as much as you desire
- 1/4 cup Vegetable Oil (or enough to coat the bottom of a skillet) for frying
Instructions
Sous Vide Directions
- Season both sides of the chicken generously with blackened dry rub seasoning. If desired, let it marinate for a few hours or overnight in the refrigerator.
- Place chicken in either vacuum bags or freezer zip-lock bags.
- Remove the air using either a vacuum sealer or using the water displacement method.
- Preheat sous vide cooker to 145 degrees F for chicken breasts or 165 degrees F for chicken thighs.
- Cook a minimum of 1.5 hours but no longer than 4 hours. Make sure the bag is completely submerged.
- Remove from the water, and either immediately move on to the pan-frying step or refrigerate for up to 5 days before finishing them to consume.
Finishing Instructions (blackening)
- Remove the chicken from the bag and gently pat dry with paper towels. Sprinkle with another generous coating of blackening rub.
- When ready to eat, heat a thin layer of vegetable oil in a large skillet until hot. Pan fry both sides until golden brown to black in color.
Notes
-
- The water displacement method involves placing food in a plastic bag, partially sealing it, and then submerging the bag in a water bath. As the bag is lowered into the water, the pressure pushes the air out of the bag, creating a vacuum seal before it is completely sealed. This method helps remove air from the bag, ensuring efficient heat transfer and even cooking. This method is an alternative to using a vacuum sealer.
- I use a store bought dry rub specifically for blackened foods. Use your favorite brand or make your own, if desired.
- For chicken breasts or white meat, set your water bath to 145 degrees F. If you’re using dark meat or thighs, set the temperature to 165 degrees F.
- Be sure to keep the meat completely submerged. To do this, purchase a sous vide rack, use ping pong balls to float on top, place a wet kitchen towel on top of the water, or use clips to secure the bags to the side.
- For better time management for a busy week, cook this ahead and store in the refrigerator for up to 5 days. Pull the meat from the fridge, and rewarm using the pan-frying step.
- The nutritional information below is auto-calculated and can vary depending on the products used.
- Â
Nutrition
