This is s recipe for chicken thighs that are cooked using Sous Vide method, Thai style. Chicken thighs are juicy and moist with fork-tender meat that is flavorful, uniformly cooked in a warm water environment to guarantee the best taste and texture. The best part about the sous wide technique is that it is almost impossible to dry out the meat. The intent is to cook the meat evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. Chicken is perfectly juicy and moist every single time.
Chicken thighs are already flavorful, due to a higher fat content. But this recipe is a true powerhouse of flavors. It is inspired by Thai cuisine with the outstanding marinade. Thai aromatics like ginger, garlic, basil, cilantro, and sriracha are used to marinade and then cook the chicken, the flavors are phenomenal; fragrant, fresh and bold.
Sous Vide is French for ‘under vacuum’, is a method of cooking in which food is placed in a plastic pouch and cooked in a water bath for longer than normal cooking times at an accurately regulated temperature. The temperature is much lower than normally used for cooking, around 55 to 60°C (131 to 140°F) for meat. Sous vide device provides a heating element, and when placed in a pot of water it gradually warms up the water to the desired temperature that is controlled.
If you don’t have a sous vide precision cooker, you can still make chicken thighs using grilling or roasting in the oven methods. Follow the easy instructions below for delicious and flavorful Thai chicken thighs.
