Sous Vide Chicken Thighs with Yogurt Marinade
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 ...
Ingredients for 6
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
Place chicken thighs in a large zipper lock bag.
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.
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.
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.
About 5 minutes before chicken thighs are finished, heat a gas grill to high heat.
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.
Serve with chopped cilantro and lemon slices.