Sous vide chicken thighs boneless

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Sous viding has become one of my favorite ways to prepare chicken thighs. I prefer bone in, skin on because they have so much flavor. The times and temperatures below apply to both boneless and bone-in (except the last row).I love chicken thighs that are just starting to pull away from the bone but still juicy. 165 degrees F for 6 hours is my favorite!

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