I'm throwing a party together soon and I wanted to sous-vide some chicken thighs. Because (1) It's tasty, (2) it's easy, (3) leaves open all my pans, stove and oven for other foods.
The problem lies in finishing it off. Typically I remove the chicken, put it in a ice water bath till cool, dry it off then finish it in a small pan till golden and crispy. It's delicious but there's no way I can finish off 30 of these in a timely and efficient way.
I tried broiling but they were not as golden and crispy and were overcooked by the time they had any crispness.
Any ideas? (I'll also take other ideas to feed ~15 people as a main that doesn't take much effort/time)