Sous Vide Chimichurri Chicken Thighs [Green Guitarist Services]

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====== Sous Vide Chimichurri Chicken Thighs ======

Publix’s marinated boneless, skinless chicken thighs (chimichurri flavor) are already seasoned and vacuum-sealed, making them perfect candidates for sous vide.

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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**

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.