Sous Vide Chicken Thighs: The Easiest, Most Flavorful Blackened Chicken Recipe

Learn how to make juicy Cajun chicken using the sous vide cooking method. This blackened chicken recipe is sure to become a staple.

Sous Vide Chicken Thighs: The Easiest, Most Flavorful Blackened Chicken Recipe

Learn how to make juicy, perfectly cooked Cajun chicken using the sous vide cooking method. With step-by-step instructions and seasoning tips, this blackened chicken recipe is sure to become a staple in your kitchen.

Prep Time5

Cook Time1 28

Total Time1 33

Course: Entree, Main Course

Cuisine: American

Keyword: sous vide blackened chicken, sous vide chicken, sous vide chicken thigh recipe, sous vide chicken thighs

Servings: people

Calories: 265kcal

Author: Barbara

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.

Nutrition