Barbecue sous vide chicken thighs

  • medium
  • 2
  • 1 hour 15 minutes
Not yet rated

Luke Holder's barbecue sous vide chicken thighs recipe is great for summer, with the thighs cooked to a perfect temperature in a water bath before finishing on the barbecue for a smoky finish and wonderful texture. You can buy boneless thighs but it is simple to debone them yourself.

First published in 2015




Sous vide chicken thighs



  • Barbecue
  • Vacuum bags
  • Water bath
  • Bar sealer


Preheat a water bath to 70°C
To prepare the chicken thighs, run the tip of a sharp paring knife along the thigh bone. To release the bone, carefully run the blade around and under the bone, ensuring you remove all of the cartilage
Place in a vacuum bag with the thyme, oil, salt and lemon zest and seal with a bar sealer. Cook for 35 minutes in the water bath
While the chicken is cooking, barbecue the sweetcorn on a hot, dry barbecue or under a grill until very lightly blackened. Remove from the heat and place in a bowl. Cover with cling film and leave to steam for 10-15 minutes
Using a sharp knife, remove the corn kernels from the cob (being careful not to cut too close to the cob) and set aside in a bowl. Cook the chorizo in a pan until the oils leach out, then add the garlic and corn
Add the red wine vinegar and paprika and reduce until dry. Finally, remove from the heat and stir in the coriander and mint
At this point the chicken should be cooked. Take out of the water bath, cut open the bag and remove the chicken, making sure to retain the juices in the bag
To finish the chicken, cook on a hot barbecue or under a grill to achieve a dark golden colour on both sides, approximately 2-3 minutes. Serve on top of the chorizo and sweetcorn salsa with a drizzle of the cooking juices
First published in 2015

Luke Holder comes by his taste for ultra-authentic local cuisine honestly: he's spent large chunks of his career soaking up regional techniques in far-flung parts of the world.

Get in touch

Please sign in or register to send a comment to Great British Chefs.