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For the Sous Vide Chicken Thigh
At least 2 to 5 hours before serving, or a day or two before
Preheat a water bath to 148°F (64.5°C).
Salt and pepper the chicken thighs, optionally adding a spice rub that you enjoy. Place the chicken thighs in a sous vide bag and seal. Cook the chicken thighs for 2 to 5 hours, until they are tender. For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Once cooked, remove the sous vide bags from the water, and if time permits, chill in an ice bath for 15 to 30 minutes. This can be done several days ahead of time if the chicken thighs are refrigerated after they are chilled.
For the Shish Kebabs
At least 30 minutes before serving, or up to several hours ahead of time
If using wooden skewers, soak them in water while prepping the food.
Prepare the meat and vegetables by cutting them into large, bite-sized chunks. Thread the meat and vegetables onto the skewers, either all together or in individual skewers based on type of vegetable.
This can be done several hours ahead of time if the completed skewers are refrigerated.
Preheat a grill to high.
Brush the skewers with canola oil then salt and pepper them. Cook the skewers on the grill, carefully turning them as they begin to char. If cooking with a glaze or BBQ sauce, brush it on before turning the skewers.
Once cooked, remove from the heat. Drizzle with olive oil and squeeze the lemon over the top then serve.