Recipe: Sous Vide Chicken Thighs in Sticky BBQ Sauce

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The best chicken thighs ever! Cooked in the sous vide and then finished in the pan smothered with homemade BBQ sauce

4.75 from 4 votes

Recipe: Sous Vide Chicken Thighs in Sticky BBQ Sauce

Tender moist chicken thighs cooked in the sous vide then finished on the hob and glazed in sticky BBQ sauce.

Servings: people

Author: Helen Best-Shaw

Prep Time10

Cook Time1 30

Total Time1 40

Ingredients

For the Chicken

4 chicken thighs - boned and skinless
2 tsb Old Bay or a BBQ spice rub

For the BBQ Sauce

4 tsp Soft brown sugar
2 tbs Soy sauce or tamari
dash liquid smoke
dash Tabasco or other hot sauce
2 tsp honey
2 tbs tomato sauce or relish

Instructions

Set your sous vide to 66C/ 151F and allow to come to temperature
Pat the chicken thighs dry with kitchen paper then evenly sprinkle the Old Bay on them. Seal into a Sous Vide pouch, or food safe thick plastic bag using the water displacement method.
Cook in the sous vide for 90 minutes.
Place all the ingredients for the BBQ sauce into a bowl and mix.
Once the chicken thighs are cooked, remove from the sous vide and plastic pouch, reserving any juices.
Fry the chicken in a little oil over a high heat for 30 seconds each side to brown it, add the cooking juices and the BBQ sauce, stir well and allow to reduce to a shiny glaze coating the chicken.

Notes

You can freeze the chicken in the sous vide pouch after having been cooked in the sous vide.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.