Trim most of the excess fat off of the thighs. Evenly
distribute the garlic powder over them, then salt and
pepper each one. Place the chicken thighs in the sous vide pouches
with one half of a thyme sprig per thigh then vacuum seal
Cook the sous vide chicken thighs for around two hours at 160 F.
Finishing the Sous Vide Chicken Thighs
Heat a grill to high-heat. You won?t be cooking the thighs
long on it, just searing them, so use the hottest setting.
Remove the sous vide chicken thighs from the pouch, blot dry with a paper
towel, and place on a plate. Smear a light layer of the
BBQ sauce on the thighs then place on the grill and cook
for 1 to 2 minutes, until the sauce starts to blacken and
the thighs have a good sear on them.
Remove the sous vide chicken thighs from the grill, smear another light
layer of BBQ sauce on them and serve with the rest of the
sauce on the side.
These sous vide chicken thighs go great with watermelon, green beans, or
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