Barbecue sous vide chicken thighs

  • Main
  • medium
  • 2
  • 1 hour 15 minutes

PT1H15M

Share recipe

Ingredients

Metric

Imperial

Sous vide chicken thighs

Salsa

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
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
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
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
6
Add the red wine vinegar and paprika and reduce until dry. Finally, remove from the heat and stir in the coriander and mint
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
Share recipe