Sous Vide CITRUS CHICKEN THIGHS - Best CHICKEN THIGHS Ever

Perfection achieved! Best Sous Vide Chicken we ever had! These chicken thighs were absolutely amazing. They are flavor packed and it will not disappoint you. The marinate I made for it came so good that even ninja loved it. I also seared these chicken thighs 2 different way to really find out the best way to cook chicken things sous vide. I used the slow n sear on my weber and also pan fried the others.
HOW TO COOK SOUS VIDE CHICKEN THINGS
I cooked it for 3hrs @ (167°F / 75°C)
* INGREDIENTS * I used for this sous vide cook.
1 Orange
1 Sweet Onion
1/2 Cup Parsley
2 Red Sweet Peppers
1 Lime Juice
1 Lemon Juice
1 Tsp Garlic Powder
1 Tsp Smoked Paprika
3 Tbsp Red White Vinegar
Salt to taste (I used 1 tsp)
Pepper to taste (I used 1 tsp)
1 Cup Orange Juice Concentrated
HOW TO MAKE THE BEST CHICKEN THIGHS OF YOUR LIFE
HOW TO COOK CHICKEN THIGHS SOUS VIDE!
Watch the video of Sous Vide Everything(KZbin Channel) and find out!!! lol :-)
* You support is very appreciated and to me the most important thing about making videos is the communication with you guys, please comment below. Thank you for on going support! This is the reason I make videos to interact with you guys! Always glad to hear from you. Thank you.
-----------------------------------------------
SUBSCRIBE to This Channel: goo.gl/nl4swr
-----------------------------------------------
Subscribe to my 2nd Channel: goo.gl/F6FH1G
-----------------------------------------------
FOLLOW ME ON
Facebook: / sous-vide-everything
Instagram: / sveverything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* Weber Slow N Sear: amzn.to/2wRwRjq
* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Supreme: amzn.to/2s2nCtY
Sansaire Sous Vide Circulator: amzn.to/2u1cRJO
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
Pepper Grinder: amzn.to/2sgmn86
Mini Hook Clips: amzn.to/2nsd6ai
Large Clips: amzn.to/2nsunQP
Rib Rack: amzn.to/2mu4RcF
Stainless Steel Searing Circle Grate: amzn.to/2osFD3y
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Rack System Lifter: amzn.to/2tMRNDE
Sous Vide Rack System: amzn.to/2qu0eAK (Choose the right size for you)
* TORCH SET UP *
Torch: amzn.to/2meJLS7
Searzall (Heating Lamp): amzn.to/2mX8Pvl
Touch Gas: amzn.to/2mwc5jG
* SEARING GRATES *
Searing Grates: amzn.to/2mbgI04
Round Elevated Grate: amzn.to/2rgnF54
* KNIVES *
LIPAVI Damascus Chefs Knife: amzn.to/2rsdJBO
LIPAVI Damascus Santoku: amzn.to/2rskLqe
Chef's Knife : amzn.to/2lwnIHQ
Chef's Knife Japanese: amzn.to/2n6swju
Sushi Knife: amzn.to/2mbhYAp
Butcher's Knife: amzn.to/2mMOLip
Long Carving Knife: amzn.to/2mXoJWD
Electric Knife Battery: amzn.to/2rYSk74
Cleaver: amzn.to/2rwCuBe
Nicer Cleaver: amzn.to/2rlnbr6
* SMOKER AND GRILL *
Smoker: amzn.to/2lTdCNf
Wood Pellets: amzn.to/2mMOR9O
Charcoal Grill: amzn.to/2mXaIbp
Weber Griddle 1/2 Moon: amzn.to/2mehj2S
Cast Iron Griddle Round: amzn.to/2nsi0E7
Heat Resistant Glove: amzn.to/2noifmA
* OTHERS *
Blender: amzn.to/2n3IpKx
Cutting & Serving Board: amzn.to/2lTpcrz
Color Prep Board: amzn.to/2lE4VdI
Granite Cutting Board: amzn.to/2mMYPb0
Food Grade Gloves: amzn.to/2lTd8H4
Bundt Cake Glass Pan: amzn.to/2mSE25M
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass Mason Jars 4 Oz.: amzn.to/2oxtx7Z
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
Tongs Tweezers: amzn.to/2nsiv0P
* VIDEO EQUIPMENT *
Camera: amzn.to/2meh0Fg
Cam Mic: amzn.to/2n6erT0
Tripod & Fluid Head: amzn.to/2mXhkGs
Voice Over Mic: amzn.to/2n69j1h
Acoustic Isolation: amzn.to/2mMWaxV
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

[@MooyakAttack]

This channel is perfect! He always had the best ways to cook any meat and gives the perfect advice. I never would've tried this method of cooking without this channel. Thank you.

[@wvcruffler123]

Today we used the base recipe with the following changes. We had 2 - 1lg chicken halves (split lengthwise) and frozen. Did not marinate before cooking. Put all marinade ingredients into the vitamix and puréed them, then poured over the frozen chicken halves. Vacuum sealed and then extended cooking time to 4 hours. Once it finished we took the liquid from the 2 bags and put it in a saucepan and reduced it to heavy syrup consistency then used it as the Bbq sauce for the chicken. Grilled it to caramelize. Amazing. Thank you guys for such a great page.

[@dougwhite6407]

I've had an Anova for a while and thought I was "the man" with it. You guys make me look like a toddler. I've been through about 75% of your videos and I'm learning so so much. Nice job guys!!!

[@jamesellsworth9673]

For sure, I am going to try this one! I love chicken thighs but my wife needs them to be cooked all the way through the bone. With sous vide, I now know how to get that done without drying the meat! Thank you. I have been learning so much from your sous vide videos (and I have the equipment in my kitchen) that I just 'joined' your channel supporters.

[@michaelmcmillan1116]

Hey guys! I'm trying this recipe tonight! I'm so excited to taste it. Thanks so much for all your great and funny videos. I love them all!

[@Powerstroke57]

Okay, I am jealous. Stumbled on your site by accident. I have been doing Sous Vide for over 3 years now and wanted to do something just like this channel. You do it very well and your recipes are great! keep up the great work....I am big fan now!

[@wallacewallace4801]

Unreal! What a killer video! From start to finish - you seem to outdo yourselves every time! "AMAZING!"

[@tom-gnade]

Ok I just did my first sous vide chicken thighs. Thanks for the inspiration. I blanched the skin with boiling water, seasoned the non-skin side, and cooked at 167 for 2 1/2 hours. I used my chimney as a charcoal grill to quickly sear them - turned out extremely nice!

[@boom0088]

Yeaaaaaaaaa chicken!!! I've been WAITING I'm so glad it came out good looks amazing!

[@azharjamaloddin5630]

That chicken looks too beautiful to eat man.. well done! Have always enjoyed your videos, keep them coming! :)

[@cuzican8675]

POV it’s 2022 and your watching this realizing how amazing gugas videos have gotten since this time period, way more upbeat and happy and the edits and audio is amillion times better now days! Great job getting better and better

[@barneybarneson4093]

I am so glad you finally nailed chicken using the sous vide! My wife eats a lot of chicken & after one attempt using the circulator, we decided to go back to grilling it, Thank you for giving it another try & for sharing your successful recipe. I was wondering, have you compared searing it on the grill against your Searzall? I'd be very curious to find out which is better.

[@mikek2826]

Chicken success! Going to definitely use that marinade. Great job as usual.

[@TRTGCbyjroed]

great video. I made your Citrus Marinade and it was amazing! I made chicken legs and thighs. Both were super tender and so flavorful. Thanks for sharing this killer recipe.

[@idrisbadani]

Wow has this channel evolved so much through the years. So happy to see it!

[@Pigeon.shitter]

I love how much ur channel has evolved watching this older videos is so weird compared to your new ones in ur new ones everything is just so perfect but yet is always improving especially ur skills to edit and cook also in ur newer videos I feel like u just have so much more energy compared to these videos keep up the good work guga without u KZbin would be so wack and I probably wouldn’t ever be excited to watch a cooking video

[@jeremyproffitt782]

I cooked this last night and it was delicious. Was my 2nd sous vide cook ever. Delicious.

[@Gravitation3Beatles3]

haha chicken is gonna be my second sous vide ever as well. was your first steak? 🥩

[@SuperMegaDing]

Finally, great chicken!! - "Now, that's Amazing!" Definitely will grill on a weber for sure!

[@SousVideEverything]

+SuperMegaDing thanks.

[@izzysilv]

I knew chicken could turn out good with sous vide! Great job, guys!

[@ManEqualW]

You guys finally did it! Got the chicken down. As a long time follower it's awesome to see this lol

[@Ron_Chambers]

I came upon your channel by chance and I just wanna say that you guys are awesome and so entertaining! Given me so many ideas to sous vide. Keep up the awesome work!!

[@SousVideEverything]

Thank you so much Hamid, I appreciate your support brother!

[@HolterDiePolter]

Guys, honestly, beside that I've had a glass of wine, I would have a cheesy smile even with a spoon of vinegar in my mouth. You're so indescribable awesome. You're not only love but live the stuff you're doing. And yes men, you're doing it amazing 😎 All 5 thumbs up and have a good rest of that party!

[@r__b6095]

I love the evolution of this channel. 3 years ago, you asked for chicken recipes. 2 years ago you this success. More recently, even the juices are saved

[@rolo6819]

Still waiting for that oxtail!!! Great video as always

[@highgaugedesign]

Love your personality. I love watching your videos

[@jfrancis]

You inspired me to get a Sous Vide. Never heard of it before this channel, but looks amazing

[@heyitsjustme.680]

Was it worth it? I'm thinking about getting one

[@loots_alots]

Nice chicken. Sous vide, blistered charcoal seared chicken, is the best!

[@greenpawsgroomimg2196]

Bro. I like how you get right to the recipe. Some have to tell life story and the weather ugh. 👌❤️

[@azanathwhateley7235]

glad to see you got some good chicken man. Thank you for the videos

[@InvestingPH]

I really love your videos!! please continue really learning a lot from you

[@br0ken86]

Love your videos. Just started sous vide last week and I'm glad I found this channel. Definitely going to try this one!

[@breejames6323]

br0ken86 how can I make this if I don’t have a sous vide ?

[@yiannis550]

I made these yesterday! They were AMAAAAAAZING! I Also used some of the juice from the sous vide bags i put some extra lemon, i reduce to 1/3 and then finished with some butter to get creamy! It was an excellent sauce for the chicken!

[@breejames6323]

Yiannis Demetriou what can I do if I don’t have a sous vide ?

[@lubomirsmindak]

@@breejames6323 You have to buy one :)

[@danielploy9143]

@@breejames6323got a fish tank heater?

[@RyanHorseHelmet]

All of them have the same priceless reaction. Head starts shaking, grin becomes big while moaning out in a way that just says, "I can't believe this", and they finish the entire thing with a "MHHMMMHM" as they raise their plastic fork and or knife.

[@justinhunter4991]

Love your videos man!!

[@cherylleung8698]

Hi, Guga! Just so you know, it's best to sear/pan fry the chicken skin side down first. You don't really need to add much oil tot he pan at all because the chicken skin will release a lot of oil and prevent it from sticking. But everything looked great as always!

[@THESHOMROM]

I LOVE YOU GUYS. Having fun and making good food; what could be better?

[@ripoz0252]

I had to make dinner for 14 and tried this one and finished it on the grill and everything was perfect and my guests all raved about my chicken 🍗 thanks Guga !!!

[@shanebeaudrot777]

That grilled chicken looks freaking awesome!

[@rudysmith6293]

This is great! Thank you! (When I'm lazy, I confess to using Goya mojo criollo as the marinade.) One thing that sous vide solves for us is called "warmed over flavor", where chicken cooked conventionally and then reheated the next day is not nearly as good as on the day it is cooked. Reheating the cooked vacuum sealed packets gives us a freshly cooked flavor. It encourages me to cook a few days worth of chicken in a single batch. Warmed over flavor, also known as WOF, is a known technical term.

[@whaIes]

KZbin getting real comfortable with these double non-skip able ads.

[@charlesdahmital8095]

Really? I saw no adds at all. I use UBlock and Adblock+

[@jebbush2527]

Charles Dahmital theres no reason to use uBO and ABP at the same time. Both use “lists” and uBO includes the lists ABP has, LOL. You’re wasting CPU cycles and system resources

[@fragrantrice]

I always seem to get a double ad when I'm gardening and my hands are covered in dirt

[@vasileiosvlachogiannis7512]

Thank

[@mitchhifi9192]

It worked on me, I bought premium because it annoyed me so much

[@garythewebguy9897]

I FREEKIN LOVE YOU!!! You have made me the best Sous Vide chef ever!

[@breejames6323]

Gary TheWebGuy if I don’t have a sous vide what can I use instead?

[@jmfister]

@@breejames6323 I started with electric griddle with a pot of water in the middle and thermometer. You have to adjust temps periodically but it works.

[@u305840]

Hey guys, ever thought of a fried chicken test? Surely the sous vide retianing the moisture for a quick coating and flash deep fry would be AMAZING!!! Love ya work ;)

[@juanserrano3192]

Thanks Guga! Quick question. When you are serving the chicken, they look to have a wash on them as well as some herbs. Could you tell us what they are?

[@adatshhc]

These guys are 100% AMAZINGGGG

[@fromedit]

Amazing...! Perfect sous for turkey and duck..:)

[@peachesfruitella]

Man, I love you guys!

[@JD-mc3py]

I love these videos. I even shaved my head yesterday in homage to Guga. I recieved my Wancle SV today so am watching them again before I attempt my first dish 👍

[@superque4]

What was it and how'd it turn out?

[@TolisDokianos]

Bem feito rapaz! Finalmente! Next on the list ..... coraçõezinhos de frango! Go for it!!

[@Grooovie725]

I love Mamaos face when the food tastes yummy....he looks so happy, LOL!! "The Weber, Man!"

[@SousVideEverything]

Yeah maumau is fantastic... we love him... THanks for your support. WEBER ALL THE WAY

[@surround00]

Just marinated my chicken, hope it comes out as good as yours tomorrow

[@Denver5842]

I can’t wait to try this dish.

[@user-io6wm7zt6g]

What kind of vacuum sealer do you use in this video!? I mean brand and model... thanks for reply

[@Uncle_Chuck]

This looks spot on bro I’ll give it a go

[@rafaelzuniga9425]

Hi, I'm from Mexico and i really like this Channel keep it going 👌

[@SousVideEverything]

Thank you so much for your support Rafael. I appreciate that.

[@nikkilax2180]

Hello, please can you do a video for sous vide of an entire chicken. This channel is the Holy Grail of sous vide! You guys do an excellent job! 🙂

[@absolutelywartorn3985]

It's great to see that you guys finally got a vacuum chamber machine rather than that food saver. WAY BETTER!!!

[@spudthegreaterusa8386]

GUGA!!! Hey, You need to experiment for me doing a whole sous vide Turkey.. ive heard you can do them in a turkey oven bag... Hurry before Thanksgiving so we can see if it works! Thanks for your Awesome vids, the fails keep me laughing for days, good therapy for all! .

[@allaverdi90]

Awesome as always! Haha you made Ninja smile by feeding him chicken :D

[@SousVideEverything]

Ninja liked this chicken... but come on it was really amazing but he couldn't say it. But inside you know he did say it.

[@allaverdi90]

It looked amazing, did it ever feel boiled? because of the liquid in the bag?

[@SousVideEverything]

Never not boiled at all. The opposit flavor concentrates when you boil it goes away on the broth.

[@allaverdi90]

Sounds great, i'll definitly try a marinade next time :)

[@truckerspike]

Thank you for the recipe! Maybe I can finally make some poultry in my sous vide I can be proud of!

[@Monzt3r]

Like a good host.. Mamao always eats last. You're the real MVP bro!

[@grandmomcrafts]

Doing chicken tonight just this way! Yay! Bring it on!

[@StephenHutchison]

I like your new sponsor list. I may buy one of these if I can afford it.

[@Chopps54321]

Great job on the video and recipe

[@llamawizard]

Cool to see you guys using the Slow'N Sear!! I've had mine for over a year now, and it is awesome!!!

[@llamawizard]

I hope we get pichana and Slow'N Sear video soon!

[@jayohockey13]

Told you guys to try carrots!! Cooked too long but I love sous vide carrots. I do them with a little siracha, honey, and salt and pepper

[@SousVideEverything]

Wow siracha and honey, WOW I have to give that a go.

[@stevvy83]

Anyone tried carrots or other veges sous vide via a ziploc bag? the safety warning mentions not more than 80 degrees c..

[@rebeccahenke5681]

Oh yes these were very tasty. Thank you

[@breejames6323]

Rebecca Henke if I don’t have a sous vide how can I make this?

[@wagnergoltara]

Parabéns pelo canal , moro no Brasil é curto todas as postagens, pena que aqui no Brasil é muito caro um aparelho sous vide 👍👍👍👍

[@7kAndyy]

Old SVE videos and New SVE videos are both amazing

[@emmgeevideo]

Ah the good old days... I’m hoping we get something more variety in the recipes on this channel. More chicken and fish please. And don’t forget the carrots.

[@bryced32]

I'll try this one!

[@Ass_Burgers_Syndrome]

"Finish it with a nice finish" LOL

[@curseesruc]

I saw that thumbnail and thought the same thing as Ninja, "Chicken... Ew" But that definitely looked AMAZING! Great video

[@SousVideEverything]

+kaiden carl thanks 👍👍👍

[@thequantaleaper]

That vacuum sealer is a beast! Your videos keep getting better and better Guga! As always you've made me HUNGRY!

[@Gravitation3Beatles3]

oop it’s $1,000 LMAO

[@davidneuzil9356]

any ideas on how to vac seal with all that liquid? I don't have the Chamber sealer, just the usual vac sealer which really doesnt work with liquid. Any ideas?

[@bobno8877]

This video is Fabulous.

[@SousVideEverything]

+Bob No thanks. I appreciate that

[@terrypogue]

Is the recipe available on the website somewhere ?I’d love to make it. I can sear it well in the HestonCue. I really enjoy your videos. I use a Joule and a Sansaire.

[@Jayc829]

After sous vide cooking for the chicken 3 hours how long to put on Weber grill to finish off on both sides right:) thanks for all the videos u make. Birthday coming up hope to get my first Vacmaster machine? For home use only

[@Legendary_sartorian]

hes come a long way quality wise

[@murrayer5426]

i need a t shirt with ninja saying "its AMAZING!"

[@mpurplehaze4014]

You’re a rock star.

[@jasonackermann7804]

Guga! Is there anything you can't cook?? How do you get such a good pan sear? I use olive oil but I wonder if the smoke point is too low

[@sacramentoskip]

I love your videos

[@kajomelimaelvitrev]

You guys got me. I subscribed. 👍

[@treborfoot9129]

I made these when your video first came out. I only cooked half of them and placed the other half in the freezer. Guess whats for supper tonight? Hopefully they will be just as good as my first batch.

[@webosm6494]

When you vacuum and seal the bags the marinade is not covering most of the chicken (everywhere where the plastic touches the chicken). Would it not be better to wait with the vacuum and seal after it is marinated?

[@goddess131]

hi Guga, thank you for this video. I just got a sous vide and I used it last week for steak for the first time, it was great. I want to use it for chicken now, my question is, how did you get the marinade to stay in the bag, when I tried to seal my bag with the sealer for the steak, it (some marinade) all came out into the sealer machine when I tried to seal it.

[@Tetsuo90210]

Hey I really like the videos and have a question about the SearzAll along with the Bernzomatic TS8000. I have been using this combo for a few months and my questions is related to safety of the max settings. When using the Bernzomatic TS8000 and turning the gas relief valve half way it gets hot quick but the flames start coming crawling out the side of the SearzAll so out of fear I lower the setting to the point where the flames do not shoot out the side but takes much longer to sear the meats. With all the experience from Sous Vide Everything channel is it safe to keep the gas relief valve at 1/2 way? If so is bad or unsafe to do for a long time? Also what about a 100% open valve is this safe and for how long? My initial thought is that the Bernzomatic TS8000 is safe at 100% open or they would not sell it but does 100% damage the searzall? is it safe? Thanks.

[@HerrFresh]

Chicken. Delicious.

[@Ff2356]

Guga, what speed are you vacuum sealing the chicken at? High or low? I’ve been doing it at low but it looks like you are getting a greater level of vacuum seal.

[@llamawizard]

As an owner, I can tell you that the Slow'N Sear really helps with achieving the super hot temps required for a good searing.

[@millerpball]

Why do I always watch your videos on an empty stomach.

[@alexiskiri9693]

My favorite flavoring for carrots is butter and garlic yum.

[@Knivesmx]

Seriously considering buying a Sous Vide set... Greetings from Mexico!!

[@SousVideEverything]

MEXICO wow awesome. Thanks for your support. Can't wait to go to Cozumel again, love it.

[@peppertime1]

Respect. aaaah back in real time!!! great clip guys!! b.t.w... you just put baby carrot purée to the next level... no kiddow will spit it again!!! ;-)

[@SousVideEverything]

+peppertime1 thanks bro

[@Sodisna]

Gonna try this next payday

[@shem01]

Nice very nice the chicken thighs

[@hawk4383]

What kind vacuum machine did you use to vacuum bags with marinated chicken Thank you

[@DaTrooch]

I gotta say....that chicken looks damn good guys. Way to go Guga....you've bested da bird!!👍 I love my Slow n Sear....but it's 109* here today and I ain't going outside...period. Cheers Boys!

[@SousVideEverything]

Thanks brother, YEAH man the slow n sear rocks! I cook on it all the time. Its the best.

[@Trafalgher]

Hi, can you do a Smoked Chicken thighs cajon seasoning, then sears all?

[@exsoulpyro]

I've got a great experiment for you. Frozen to sous vide. Frozen straight into sous vide before preheating adding half the suggested cooking time to the end. So 60 minutes would then into 90. Also try frozen to sous vide after preheating again adding half the cooking time to the end. I'm thinking that putting the frozen food into the bath before preheating will thaw the food as it heats up. So if cooking at the same time, it might be a bit over cooked.

[@pippi7144]

I told you to do chicken thighs months ago, you said I can't sear it with the Sears all it doesn't come good pfttt! You should try removing the bone and pounding them thin like on the ChefSteps video they come out amazing!