Sous Vide Chicken Legs

Sous vide chicken legs are cooked until they are tender and then seared and coated in honey garlic sauce.

📝 Ingredients

• 8 chicken legs
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 Tablespoon oil
• 6 cloves garlic (minced)
• 1/4 cup water
• 1/3 cup honey
• 2 Tablespoons rice vinegar
• 1 Tablespoon soy sauce

👨‍🍳 Instructions

1. 1Set up the sous vide water bath and set the temperature to 160 degrees F. See chart in Notes section below if you want a different temperture.
2. 2Season the chicken with salt, pepper and garlic powder. Put the chicken in a vacuum bag and seal it. If you don't have a vacuum sealer use the water displacement method to seal it in a zippered bag. See this article for step by step directions on water displacement. Whatever method you use keep the chicken legs in a single layer in the bag.
3. 3Put the drumsticks in the water and let them cook for 2-4 hours.
4. 4About 10 minutes before you want to serve the chicken place a cast iron skillet over medium high heat.
5. 5After it heat for 5 minutes take the chicken out of the water and remove them from the bag, patting them dry.
6. 6Add the oil to the skillet and sear the chicken, turning quickly to sear on all sides. Once the chicken is brown remove it to a serving platter.
7. 7To make the honey garlic sauce reduce the temperature on the skillet to low. Add the garlic and stir for 30 seconds. Then add the water, honey, rice vinegar and soy sauce. Stir for 2-3 minutes to thicken slightly.
8. 8Pour the sauce over the chicken to coat. Garnish with sesame seeds and chives.