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Sous Vide Chicken Thighs | Recipe by sousvidetools.com

Boneless Chicken Thighs, cooked Sous Vide, Charred Raw Vegetable Salad and Honey Vinaigrette

Boneless Chicken Thighs, cooked Sous Vide, Charred Raw Vegetable Salad and Honey Vinaigrette Poultry
  • COOK TIME: 2 Hours
  • PREP TIME: 1 Hour
  • SERVES: 4


  • 8 x 125g Boneless Thigh Chicken Pieces, Skin On
  • 1 tsp. Chicken Stock Cube Powder
  • ½ tsp. Chilli Powder
  • ½ tsp. Curry Powder
  • ½ tsp. Mustard Powder
  • Sea Salt
  • White Pepper
  • Olive Oil
  • 5 Spears of Asparagus, peeled into strips length ways
  • 4 Broccoli Florets, Sliced
  • 5 Cauliflower Florets, Sliced
  • 5 Leaves of White Cabbage
  • 2 Courgette, sliced thinly length ways
  • 1 Red Onion, peeled and cut in half and sliced into wedges
  • 2 Sprigs of Vine Cherry Tomatoes
  • 20 Basil Leaves
  • 100ml Olive Oil
  • 40mls White Wine Vinegar
  • 40mls Runny Honey
  • 2 tbsp. Dijon Mustard
  • Sea salt





This dish is a summer spectacular, it’s easy to prepare and will go down well at any BBQ or lunchtime meal.

  1. In a glass jar with a lid add the olive oil, honey, mustard, vinegar and a little salt then put on the lid and shake vigorously to create the dressing
  2. Mix together the stock cube, curry powder, chilli powder, mustard powder with a pinch of sea salt and white pepper
  3. Season the chicken pieces with the spice mix
  4. Place the chicken in a vacuum bag and seal. Cook in a preheated water bath at 64 degrees for 1 hour (moist) or 75 degrees for 8 hours (braised)
  5. In a bowl dress all the vegetables and sear in a very hot sauté pan to add some colour
  6. While the veg is still hot, drizzle with the dressing and add the basil leaves then season to taste
  7. Take the chicken from the bag and pat dry. In a hot skillet crisp up the skin and season to taste
  8. To serve, place the salad into a bowl and top with the chicken

Chef’s Tip –

The chicken can be marinated with all things. Use preserved lemon and roasted fennel seeds for a hint of difference.

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