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PREPARE SOUS VIDE BATH: Fill water in the sous vide container as per manufacturers instructions. Set the temperature to 165F/73.9C (for soft, moist tender) and allow water to heat to that temperature. Note 4.
PREPARE CHICKEN: Generously season both sides of the chicken with salt, pepper and garlic pepper. Fold back top of sous vide bags about an inch to create a flap (this ensures no food touches the top of the bag where it gets sealed). Insert thighs in sous vide bag, ensuring no overlap. Unfold flap and vacuum seal bag using vacuum sealer. Note 5 for ziploc and displacement method.
COOK CHICKEN SOUS VIDE: When temperature has been reached, submerge the bag with chicken into sous vide bath. Cook for minimum of 1 hour and a maximum of 4 hours. I do 75 minutes.
MAKE GLAZE: While chicken is cooking, whisk together the glaze ingredients in a small bowl.
GLAZE AND BROIL THE CHICKEN: °Prepare pan lined with foil and sprayed with oil. °Heat oven to BROIL setting and place oven rack a few inches from heat source (top of oven). °Remove chicken from water bath and place in a bowl of ice water for 8-10 minutes. This will cool down chicken and allow more time to broil and glaze it without affecting texture and doneness. °Then remove chicken from sealed bag and pat dry well with paper towel. Note Brush on most of glaze on both sides of chicken and place on pan Reserve 2-3 tablespoons for final drizzle. °Broil chicken, skin side up, for 3-4 minutes or until slightly browned on top. Add additional glaze if desired. Serve, garnished with chopped parsley.