Pat thighs dry with paper towels — this helps seasoning stick and improves the post-bath sear. Season both sides with salt and pepper; add aromatics or sauces directly into the bag if desired. Place thighs in a zip-lock or vacuum-seal bag in a single layer — no stacking, or they'll cook unevenly. Zip-lock method: partially seal, lower slowly into the water to push air out, then seal fully. Vacuum bag: weigh it down with a small plate if it floats. Fill your pot with warm water and attach your immersion circulator as directed, accounting for slight water-level rise when the bag goes in.

Set your immersion circulator to 165°F. Once up to temp, submerge the sealed bag and clip it to the pot rim opposite the circulator outlet to keep it submerged. Cook for a minimum of 90 minutes and up to 4–5 hours. For pull-off-the-bone tenderness, cook 4–8 hours. Do not exceed 8 hours. Check periodically that the bag stays submerged. To sear: remove thighs and pat skin completely dry with paper towels. Heat a cast iron or stainless skillet over medium-high with a little neutral oil until shimmering. Place skin-side down, press flat with a spatula, and cook undisturbed about 8 minutes until deep golden and crisp. Flip and warm the second side 2 minutes. Reserve the bag juices for a pan sauce if desired.

Chicken exits the bath fully cooked at 165°F — no guesswork. Optionally verify with an instant-read thermometer in the thickest part (avoid bone); look for 165°F or above. Dry thoroughly before searing — wet skin won't crisp. Press the thigh flat in the pan for even browning. Rest 5–10 minutes after the sear, then serve immediately for the crispest skin.