Preheat your sous vide machine to 165 degrees F (74 degrees C).

Season the chicken thighs with salt and pepper on both sides.

Place the seasoned chicken thighs in a single layer in a vacuum-seal bag or a zip-top plastic bag using the water displacement method.

Seal the bag, ensuring there is no air left inside to allow for even cooking.

Submerge the sealed bag in the preheated water bath, making sure the chicken thighs are fully immersed.

Cook for 2 hours, maintaining the water temperature at 165 degrees F (74 degrees C).

Once cooked, remove the chicken thighs from the bag and pat them dry with paper towels.

For a crispy skin, sear the chicken thighs in a hot skillet with a little oil for 1-2 minutes on each side until the skin is golden brown.

Serve the chicken thighs immediately, or chill and reheat later if desired.