Chicken thighs are the most forgiving cut of chicken, with enough fat and connective tissue to stay juicy even at higher temperatures. Sous vide makes them even better, delivering edge-to-edge tenderness while maintaining the structural integrity needed for crispy-skin finishing. Unlike breast meat, thighs benefit from slightly higher temperatures (155°–165°F / 68°–74°C) that fully render the fat and break down connective tissue. Whether you're going for crispy-skinned showstoppers or saucy glazed perfection, thighs are the most reliable and delicious choice for weeknight dinners and meal prep.