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Barbecue sous vide chicken thighs
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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
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Ingredients
Metric
Imperial
Sous vide chicken thighs
- 400g of chicken thigh, bones removed
- lemon thyme, 1 bunch
- 10ml of olive oil
- 1 pinch of salt
- 1 slice of lemon zest
SAVE RECIPE
Equipment
- Barbecue
- Vacuum bags
- Water bath
- Bar sealer
Method
1
Preheat a water bath to 70°C
2
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
- 400g of chicken thigh, bones removed
3
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
- lemon thyme, 1 bunch
- 10ml of olive oil
- 1 pinch of salt
- 1 slice of lemon zest
4
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
- 500g of sweetcorn, on cob, husk removed
5
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
- 100g of chorizo sausage, broken or chopped in small pieces
- 5g of garlic
7
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
8
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
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