Finishing Sous-Vide Chicken Thighs en masse 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)
You could use a searzall with the chicken on a large baking sheet (make sure you have adequate space to do this without accidentally setting anything else ablaze). 

I usually use one in conjunction with pan-searing, so I'm not sure it could do the total job for you, but you certainly could use the broiler method and then finish up with the searzall (or, slower, any culinary torch) to get the sear that you want.

Outside of that, a gas grill would probably be your best bet.

Bonus: It's a torch. Torches are fun, and possibly a neat way to entertain your guests.