Chili-Lime Chicken Thighs
Main Course
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Cook Time
2 h 30 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
Diese Chili-Lime Chicken Thighs sind ein echtes Geschmackserlebnis! Die Kombination aus würzigem Chili, frischer Limette und zartem Hähnchenfleisch ist einfach unschlagbar. Ich mache dieses Gericht besonders gerne im Sommer, wenn wir draußen grillen oder einfach nur ein leichtes, aber dennoch sättigendes Abendessen genießen möchten. Die Zubereitung ist zwar etwas aufwändiger, aber das Ergebnis lohnt sich allemal. Die Sous-Vide-Methode sorgt für besonders saftiges Fleisch, das auf der Zunge zergeht. Ein absolutes Highlight für alle, die es gerne etwas schärfer mögen!
Ingredients (11 ingredients)
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2 piece medium limes
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp chili powder
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0.75 tsp salt
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0.5 tsp ground chipotle powder, or to taste
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0.25 tsp ground paprika
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0.25 tsp cayenne pepper
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4 piece 6 ounce bone-in, skin-on chicken thighs
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1 tbsp avocado oil
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salt and freshly ground black pepper
Preparation (5 steps)
Wasser vorbereiten
Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 71 degrees C according to manufacturer's directions. This step is done outside of the Thermomix.
Limes vorbereiten und Gewürzmischung herstellen
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. This step is done outside of the Thermomix.
Hähnchen vorbereiten und vakuumieren
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. This step is done outside of the Thermomix.
Sous Vide Garen
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. This step is done outside of the Thermomix.
Anbraten
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. This step is done outside of the Thermomix.
Finished cooking? Great! 🎉
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Created by
Emma Smith
4
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