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| sous_vide_chimichurri_chicken_thighs [2025/08/26 04:52] – created jcorona | sous_vide_chimichurri_chicken_thighs [2025/08/26 04:57] (current) – removed jcorona | ||
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| - | ====== Sous Vide Chimichurri Chicken Thighs ====== | ||
| - | Publix’s marinated boneless, skinless chicken thighs (chimichurri flavor) are already seasoned and vacuum-sealed, | ||
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| - | ===== 🔥 Temperature & Time Options ===== | ||
| - | * Juicy & very tender → **160°F (71°C) for 1.5–2 hours** | ||
| - | * Shreddable / softer texture → **165°F (74°C) for 1.5–4 hours** | ||
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| - | Both temperatures are safe. | ||
| - | The main difference is whether you want sliceable thighs or more fall-apart tender meat. | ||
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| - | ===== 🧂 Prep ===== | ||
| - | * No extra seasoning needed (already marinated). | ||
| - | * Just drop the sealed package into your sous vide bath — unless the label says it’s not food-safe plastic for heating. | ||
| - | * If unsure, transfer to a sous vide bag or heavy-duty freezer zip bag. | ||
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| - | ===== 👩🍳 Finishing ===== | ||
| - | - Remove from bag, pat dry. | ||
| - | - Sear quickly in a hot cast iron skillet or on the grill (**30–60 sec per side**) to crisp and caramelize the outside. | ||
| - | - Spoon a little of the bag juices over the top (since it’s marinated, they’ll be flavorful). | ||
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| - | ===== 🍽️ Serving Ideas ===== | ||
| - | * Slice over rice, quinoa, or roasted potatoes. | ||
| - | * Chop for tacos, wraps, or grain bowls. | ||
| - | * Pair with roasted veggies or grilled corn for a South American vibe. | ||
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| - | ===== ✅ Recommendation ===== | ||
| - | Go **160°F for 1.5–2 hours**, then sear. | ||
| - | This produces juicy, flavorful thighs that aren’t mushy. | ||