Sous Vide Chili-Lime Chicken Thighs: A Flavorful Recipe

Ingredients

• 2 medium limes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 0.75 teaspoon salt
• 0.5 teaspoon ground chipotle powder, or to taste
• 0.25 teaspoon ground paprika
• 0.25 teaspoon cayenne pepper
• 4 (6 ounce) bone-in, skin-on chicken thighs
• 1 tablespoon avocado oil
• salt and freshly ground black pepper to taste

Instructions

1. Fill a large pot with water and insert your sous vide immersion cooker. Set the temperature to 160°F (71°C) following the manufacturer's guidelines for optimal results.
2. Slice one lime into 8 pieces and another into 4 wedges. In a small bowl, mix garlic powder, onion powder, chili powder, salt, chipotle powder, paprika, and cayenne pepper for the spice blend.
3. Lay the chicken thighs skin-side down on a clean cutting board. Trim any extra fat or skin. Generously sprinkle the seasoning blend over all sides, even under the skin. Place each thigh in a vacuum bag with a lime slice on top and bottom. Seal tightly with a vacuum sealer.
4. Submerge the bag in the water bath and set the timer for 2 hours. Once done, remove the chicken from the bag and thoroughly pat dry with paper towels. Discard the lime slices and bag juices. Gently flatten each thigh with a paper towel to create a flat surface for searing.
5. Heat oil in a skillet on high heat. Lightly season the chicken with salt and pepper. Place skin-side down in the hot skillet and sear until golden brown, approximately 1 minute. Use tongs to move the chicken around, browning all edges. Flip and brown the other side for 30 seconds. Remove from heat and let rest for 2-3 minutes. Squeeze fresh lime wedges over the chicken before serving.

Nutrition

• Calories: 330 kcal
• Fat Content: 21 g
• Fiber Content: 2 g
• Sugar Content: 1 g
• Sodium Content: 543 mg
• Protein Content: 29 g
• Cholesterol Content: 106 mg
• Carbohydrate Content: 5 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g