Chicken
Richly flavored dark meat that stays moist and succulent, perfect for tacos and grain bowls.
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Dark meat is richer and more collagen-heavy than breast, so it rewards longer cooks and stays moist even when reheated. Sous vide lets you choose the outcome: juicy sliceable thighs in the 150 sec, or confit-style shreddable meat at higher temperatures. Finish with a hot broil, grill, or skillet to crisp skin and concentrate flavor, and use this guide to match time and temp to your goal.
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160°–165°F
Juicy thighs that carve like roast chicken.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Sliceable | 160°–165°F | 6 h | 12 h |
| Confit | 167°–170°F | 8 h | 14 h |
| Shredded | 175°–178°F | 10 h | 16 h |
Collagen breakdown drives cook time. Times shown are minimums for proper texture.
Want the full breakdown? Open the complete guide.
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