Begin by preparing the sous vide and fill a large stock-pot with water. Attach your sous vide to the pot and set your sous vide to 165ºF. You want to make sure you can fully submerge your chicken thighs in the water.

Next, remove chicken thighs from the package and remove excess moisture from the chicken thighs by patting them with a paper towel.

Next, evenly distribute the dry rub over the chicken thighs and use your hands to pat it in. Be sure the chicken thighs are fully covered in dry rub.

Place chicken thighs into a vacuum seal bag, Ziplock, or Stasher bag. Remove as much air as possible and seal. We do this so that the chicken will sink to the bottom of the pot.

Then fully submerge bone-in chicken thighs in water and let them sous vide at 165ºF for 4-5 hours.

Remove chicken thighs from the water bath and take the chicken out of the bag. Use a meat thermometer to check the center temperature of your chicken. It should read 165ºF. If it does not, you need to continue cooking until it does.

Discard the excess liquid and set the chicken thighs aside.

Heat a large skillet over medium/high heat and add olive oil. Make sure to add enough olive oil as the skin sometimes like to stick.

When olive oil is fragrant, add chicken thighs (skin side down) to the pan and let the chicken thighs sear for 2-3 minutes.

Remove from the pan and enjoy!