Recipe: Sous Vide Hawaiian Chicken Thighs
May 28, 2020
Nothing spells summer to me and my family quite like the refreshing zap of pineapple, and sous vide elevates that sweet relief from the heat. Pair this with a strong summer cocktail of your choice for a warm weather cure-all.
- Prep: 1 hr 20 mins
- Cook: 1 hr
8 boneless, skinless chicken thighs (bone in is fine, but make sure to peel of that skin with a small knife)
1/2 cup unsweetened pineapple juice
1/4 cup soy sauce
1/4 cup packed brown sugar
1/4 cup ketchup
1/4 cup chicken stock
2 tbsp honey
1/2 tbsp freshly grated ginger
1 tsp cumin
1 tsp srirache (feel free to play around here - this is where some of the subtle heat will come from)
3 crushed cloves of garlic
1 to 2 tbsp of olive oil for searing
2 tablespoons roughly chopped cilantro
1 large pineapple, or a container of precut rings sliced into wedges
1Lightly season your chicken thighs with salt and pepper. The marinade does a lot of work here, and many of the ingredients already bring both sweet and salty to the table.
2In a large bowl combine pineapple juice, soy sauce, ketchup, sriracha, honey and chicken stock until smooth.
3Add the crushed garlic, then dissolve the brown sugar, cumin and ginger in the same bowl.
4In a vacuum-sealable bag combine your lightly seasoned chicken thighs with the marinade. Seal using either a vacuum sealer or the water displacement method.
5Massauge thoroughly and refrigerate for one hour or up to over night.
6When finished marinading set water for 165 degrees Fahrenheit.
7Fullly submerge your chicken thighs in the water bath and cook for 1 hour, or up until 4.
8When finished, remove the chicken thighs from the water bath, open the bag and reserve the cooking liquid. Pat the chicken thighs dry.
9In a large skillet heat up 1 to 2 tbsp of olive oil on medium heat.
10When shimmering, add the chicken thighs. Cook for no more than 1-2 minutes to develop colour, then flip.
11Immediately after flipping add the reserved cooking liquid. Cook for a further 1-2 minutes (prepare for a blast of steam and sizzle)
12Remove chicken thighs from the sauce and drizzle with your pan sauce.
13Finally, garnish with pineapple wedges plus cilantro and enjoy!