Sous vide greek chicken is what dreams are made of. The chicken thighs are cooked to perfection using a sous vide, then the delicious greek lemon sauce ties it all together. The result? Amazing tasting chicken that you can whip out for any occasion.
Time and Temperature
Through loads of experimentation, we have found that cooking chicken thighs at 74C/165F for 1.5 hours is the perfect combo. Leaving the chicken in for 1.5 hours results in a juicy bird that Thomas Keller would be proud of. Also, cooking them at a temperature of 165F ensures that the chicken is fully cooked to the bone. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule. The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 72 hours care-free.
Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.
Check out our full list of recommended gear here.
Sous Vide Greek Chicken
- 4 bone-in, skin-on chicken thighs
- ¼ cup fresh lemon juice
- ¼ cup olive oil
- 2 cloves garlic, minced
- ½ tablespoon fresh oregano
- ½ tablespoon fresh rosemary
- ½ tablespoon fresh thyme
- 2 tablespoon unsalted butter
- Salt and pepper to taste
Set sous vide machine to 74C/165F.
In a food processor or blender, blend together lemon juice, olive oil, garlic, oregano, rosemary and thyme to create a marinade.
Season chicken thighs with salt and pepper to taste. Place chicken in freezer bag with blended marinade, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.
Remove bag from bath. Take chicken out of the bag, pat dry and season with salt and pepper to taste. Set the bag containing the marinade to the side for the sauce.
Heat up large skillet on medium high. Add 1 tablespoon of olive oil and 2 tablespoon of butter. When the butter and oil begin the sizzle, add in chicken thighs skin-side down for 1 minute, or until browned. Flip and cook other side for 1 minute. Remove chicken thighs from skillet, and place on plate to rest.
Add the marinade from the bag in to the skillet. Bring liquid to a simmer, and cook for 3 minutes. Return chicken back to the pan for 1 minute, and baste the chicken with the sauce. Remove chicken from skillet, serve with your favorite sides and enjoy!