Chili-Lime Sous Vide Chicken Thighs

1. Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 160 degrees F (71 degrees C) according to manufacturer's directions.

2. Cut one lime into 8 slices. Cut second lime into 4 wedges. Combine garlic powder, onion powder, chili powder, salt, chipotle powder, paprika, and cayenne together in a small bowl.

3. Place chicken thighs, skin-side down, on a cutting board. Carefully remove any excess fat and flaps of skin. Sprinkle seasoning over both sides of chicken, rubbing some under the skin. Place chicken thighs into a large vacuum bag and place a slice of lime on the top and bottom of each thigh. Seal bag using a vacuum sealer.

4. Place bag into the water and set timer for 2 hours. When timer is up, remove chicken from bag and pat dry completely with paper towels. Discard lime slices and bag juices. Lightly flatten each thigh with your palm and a paper towel, using gentle pressure to create a flat searing surface.

5. Heat oil in a skillet over high heat. Lightly season chicken with salt and pepper. Place chicken in the hot skillet, skin-side down, and sear until nicely browned, about 1 minute. Move chicken around the skillet using tongs, holding the chicken up against the side of the skillet to get an even brown color on all edges. Flip thighs over and brown for 30 seconds more. Remove from heat and let sit for 2 to 3 minutes before serving. Squeeze lime wedges over top.

Cook's Notes:

If you don't own a vacuum sealer, you may use a zip-top plastic bag. To seal your bags, slowly lower the zip-top bag into the water, letting the water pressure force the air out of the bag, then seal closed.

Traditionally you need to cook chicken to 165 degrees F (174 degrees C) or until no longer pink, however with sous vide cooking, you can achieve the same safety with extended cooking at lower temperatures. For further information on safe chicken temperature, you can search online for "sous vide chicken pasteurization."

You can leave the chicken in for longer than 2 hours. It will not overcook, as it will not go above the set water temperature. Do not go longer than 4 hours, as the meat texture will begin to change.

For best flavor, I like to finish these on a 600 degrees F (315 degrees C) grill for 45 to 60 seconds per side.