Overview
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.
Core Time & Temperature
| 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.
Food Safety Notes
Cooking time depends on thickness, not weight. Measure at the thickest part. Chicken can carry Salmonella, which is why proper time/temperature combinations are critical. Sous vide cooking below 165°F / 74°C is safe when held for sufficient time to achieve pasteurization. Follow safe cooking practices and USDA guidelines for internal temperatures. Hold the bath long enough to achieve full pasteurization (see time table). Finish with a high-heat sear to prevent cross-contamination.
See our food safety guide.
Texture Profiles
- 160°–165°FSliceable
- Juicy thighs that carve like roast chicken.
- 167°–170°FConfit
- Fall-off-the-bone dark meat that still slices when chilled.
- 175°–178°FShredded
- Fully shreddable meat for enchiladas or pulled-chicken sandwiches.
Prep & Bagging
- Season with salt and desired spices
- Add aromatics if desired (garlic, herbs, citrus)
- Vacuum seal or use zip-top bag with water displacement method
- Ensure food is fully submerged during cooking
Finishing & Searing
- Remove from bag and pat completely dry with paper towels
- Optional: chill briefly in freezer (5–10 min) to prevent overcooking during sear
- Heat pan over high heat until smoking
- Add high smoke-point oil
- Sear 45–60 sec per side without moving
- Rest briefly before serving