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.

• 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.

• 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.

1. Remove from bag, pat dry.
2. Sear quickly in a hot cast iron skillet or on the grill (30–60 sec per side) to crisp and caramelize the outside.
3. Spoon a little of the bag juices over the top (since it’s marinated, they’ll be flavorful).

• 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.

Go 160°F for 1.5–2 hours, then sear. This produces juicy, flavorful thighs that aren’t mushy.