Sous Vide Chicken Thighs with Yogurt Marinade

Doesn't this look delicious? I marinated the chicken in the spicy yogurt for a few hours, then cooked the chicken in the Anova Precision Cooker while it was still in the marinade. I think the slow, low-temperature cooking infused even more flavor into this dish. Marinate the chicken at least 2 hours before cooking and add a bit of hot pepper (cayenne) if you prefer some heat.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 02:45

Recipe Time: 02:30

Temperature : 140F / 60C

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 3/4 cup plain Greek yogurt
• Juice of 1/2 lemon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cardamom
• 1 teaspoon chili powder
• 1 teaspoon grated fresh ginger
• 1 clove garlic, finely minced
• Salt and freshly ground black pepper
• Lemon slices and chopped fresh cilantro, for serving

Directions

1. Place chicken thighs in a large zipper lock bag.
2. In a medium bowl, mix yogurt, lemon juice, cumin, coriander, cardamom, chili powder, ginger, and garlic. Season with salt and pepper. Pour yogurt mixture over chicken in bag. Turn bag to coat chicken in the yogurt mixture.
3. Seal the bag using the water immersion method technique. Refrigerate for at least 2 hours before cooking. Remove the bag from the refrigerator 30 minutes before cooking.
4. Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC). Place bag in the water bath and set the timer for 2 1/2 hours, or up to 3 hours.

Finishing Steps

1. About 5 minutes before chicken thighs are finished, heat a gas grill to high heat.
2. When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and discard any remaining marinade. Place chicken on the grill and sear until golden brown, about 2 minutes per side.
3. Serve with chopped cilantro and lemon slices.