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Preheat a water bath using an immersion circulator to a temperature from the time and temperature options listed below.
Season the chicken thighs with salt and pepper or your favorite seasoning blend.
Vacuum seal chicken thighs or use another air removal method.
Very juicy and firm: 150 degrees F: 1-4 Hours (2-4 if frozen or bone-in)
Juicy, mostly tender: 155 degrees F: 1-4 Hours (2-4 if frozen or bone-in)
Juicy and completely tender: 165 degrees F: 1-4 Hours (2-4 if frozen or bone-in)
Somewhat juicy, fall off the bone texture: 165 degrees F: 4-8 Hours
Searing is optional with boneless chicken thighs. To sear, heat a skillet over high heat until smoking. Add butter or oil and sear skin side down until golden brown, 1-2 minutes. Sear for 1 minute on the other side.