What is reverse searing?
Reverse searing is a cooking technique where meat is slowly brought up to temperature in an oven or sous vide bath, then quickly seared on the stovetop or grill to finish. This results in evenly cooked meat that is juicy and tender on the inside with a nice brown crust on the outside.
Reverse searing works especially well for thicker cuts of meat like steaks, pork chops, and chicken breasts. It allows you to precisely control the doneness, while also developing a flavorful sear.
How does reverse searing work?
With traditional cooking methods, meat is seared first to develop flavor, then finished cooking through to the center. With reverse searing, that order is flipped:
1. The meat is placed in a low temperature oven (250°F or so) or sous vide bath and slowly brought up to about 10-15° below the target final temperature. For chicken breasts, this is around 135°F.
2. Once it reaches the target temp after 30-60 minutes of gentle cooking, the meat is then removed and quickly seared on both sides just until browned. This takes only 60-90 seconds per side for chicken breasts.
3. The browned exterior and hot interior finish cooking the meat to the ideal temp. Chicken breasts should reach 150-155°F after searing.
4. Allow the meat to rest for 5+ minutes before slicing and serving.
Reverse searing takes a little extra time compared to traditional high-heat cooking methods. But the payoff is chicken that is perfectly pink and juicy inside with a flavorful, crispy skin.
Benefits of reverse searing chicken
There are a few major benefits to reverse searing chicken breasts:
– Evenly cooked meat: The low temp oven or sous vide cooking slowly brings the entire thickness of the meat to the same doneness, edge to edge. No undercooked centers or overcooked outsides.
– Tender and juicy: The gentler heat doesn’t squeeze out as many juices as high-heat searing. The chicken stays succulent and moist.
– Better browning: Searing at the end when the meat is closest to final temp creates the best, darkest, crustiest sear.
– Precise doneness: Monitoring the internal temp lets you pull the chicken right when it hits your perfect level of doneness. No guessing.
– Forgiving method: The more gradual heating gives you some leeway if you overcook a minute or two. Still stays tender.
For these reasons, reverse searing is a favorite technique among seasoned cooks when wanting to perfectly prepare chicken breasts and other cuts.
Step-by-Step Instructions
Follow these simple steps for flawlessly reverse seared chicken breasts:
Ingredients:
– 4 skin-on, bone-in chicken breasts (about 6-8 oz each)
– Olive oil
– Salt and pepper
– Fresh herbs like thyme or rosemary (optional)
– Butter (optional)
– Garlic cloves (optional)
Equipment:
– Oven and oven-safe pan or baking sheet
– Instant-read thermometer
– Heavy skillet or grill
Steps:
1. Preheat your oven to 250°F. Pat the chicken breasts dry with paper towels and rub or brush them all over with olive oil. Generously season both sides with salt and pepper. You can also rub in fresh herbs at this stage if desired.
2. Place the chicken skin-side up on a lightly oiled oven-safe pan or baking sheet. Bake for 30-45 minutes, until the thickest part of the breasts reach 135°F on an instant read thermometer.
3. While the chicken is baking, prepare your skillet or grill for searing. Heat your largest skillet over medium-high heat. Add a touch of oil or butter to prevent sticking. You want the pan nearly smoking hot. If using a grill, heat to high heat.
4. Once the chicken hits 135°F, remove it from the oven. Let it rest for 5 minutes so the heat equalizes. Pat the skin dry with paper towels.
5. Place the chicken skin-side down in the hot skillet. Sear for 60-90 seconds until the skin is crisped and deeply browned. Flip and sear the second side for another 60-90 seconds. Transfer to a plate.
6. Optionally, you can add aromatics to the pan at this point. Smash a few garlic cloves and thyme sprigs and sauté for 30 seconds until fragrant. Baste the chicken with the butter and herbs.
7. Allow the chicken to rest 5+ minutes before serving. The temperature should rise to 150-155°F for safe, perfectly cooked chicken. Dig in!
The skin will be crackling crisp. The meat will burst with juicy moisture on the interior. Season the exterior with flaky salt or fresh herbs. Serve with simply roasted vegetables for a perfect meal.
Tips for the Best Results:
– Pat the skin very dry before searing. This will help it brown and crisp up better.
– Don’t move the chicken once it hits the hot pan. Let it sear undisturbed to get the best color.
– Use a thick, heavy pan like cast iron. Thin pans won’t retain heat as well for searing.
– Make sure your stove ventilation is on. Seared chicken can produce some smoke.
– Resting is crucial, both after the oven stage and again after searing. This allows juices to redistribute.
– Use an instant-read thermometer for an accurate reading. Thermometers remove the guesswork.
– Charcoal or gas grills work great too. Get the grates screaming hot before searing.
Common Reverse Searing Questions
Still have some questions about successfully reverse searing chicken? These answers should help:
What temperature should I sear chicken at?
Heat your skillet, grill, etc. as hot as possible, around 500°F if you can get it. You want that nice blast of heat to quickly brown and caramelize the exterior before overcooking the interior. Medium-high heat is usually sufficient.
How long should you sear chicken?
Only 45-90 seconds per side is needed. You don’t want to overcook the meat with prolonged searing. Focus on getting great color and flavor development in a short time.
What temperature do you cook chicken to?
For food safety, the USDA recommends cooking chicken to a minimum of 165°F. However, many chefs prefer pulling poultry off around 150-155°F for tender, juicy meat. It will continue warming as it rests.
Can you reverse sear frozen chicken?
It’s best to thaw chicken fully before attempting to reverse sear. Frozen meat won’t cook evenly and may end up overdone on the outside while still underdone near the bone.
What is the oven temperature for reverse searing chicken?
A lower 250°F oven temp is ideal. This gently brings the meat up to temp without overcooking. Higher than 300°F and you risk drying the chicken as you sear it.
Should you brine chicken before reverse searing?
Brining (soaking in a saltwater solution) seasons the meat and helps it retain moisture. It can help ensure juicy chicken, but isn’t required. Pat dry after brining before cooking.
What oven setting is best for reverse searing?
Convection ovens circulate air and cook most evenly. But a standard oven works too. Use oven-safe pans that hold heat, avoiding thin baking sheets that can scorch.
Conclusion
Reverse searing is a simple but powerful technique that results in perfectly cooked, tender and juicy chicken every time. While it requires a little extra patience compared to quick pan frying, the effort pays off in superior texture and flavor. For your next special dinner, give it a try!
Monitor the internal temperature with a thermometer as you gently bake the chicken, then finish with a hot sear just until browned. Letting the meat rest before slicing is also key. The results will impress any guests or family members. Once you master it, reverse searing can become your go-to method anytime you cook chicken breasts, legs, wings, or other pieces.
Additional Questions
Here are some additional common questions about reverse searing chicken:
What kind of chicken is best for reverse searing?
Bone-in, skin-on chicken breasts or thighs work best. The bone helps conduct heat evenly, and the skin gets crispy when seared. Boneless breasts or tenders can also be reverse seared but require more care.
Can I use an air fryer to finish reverse seared chicken?
Yes, a short time in an air fryer set to 390-400°F can finish off reverse seared chicken nicely with crispy skin. Spray or rub a little oil before air frying. Check often to avoid overcooking.
What’s the best oil to sear chicken in?
Use a high smoke point oil like avocado, grapeseed or refined olive oil. Butter can burn at high heat. Mix in a little butter at the end for extra richness.
Is reverse searing better than grilling or roasting chicken?
Reverse searing combines the gentle heating of roasting with the crispy exterior of grilling or pan searing. You get the best of both methods. It takes more time but delivers superior results.
Can I reverse sear spatchcocked or butterflied chicken?
Yes, spatchcocking (removing the backbone) or butterflying lets the chicken lay flatter for more even cooking. Roast gently in the oven before finishing with a sear. The thicker legs may need more oven time than breasts.
What sides go well with reverse seared chicken?
Almost anything goes! Baked or mashed potatoes, roasted vegetables, fresh green salad, couscous, rice pilaf, and more. Opt for simple sides to let the star chicken shine.
Recipes and Variations
Try these tasty recipe ideas using the reverse sear method:
Reverse Seared Lemon Herb Chicken
– Marinate 4 bone-in chicken breasts in lemon juice, olive oil, garlic, and herbs de provence.
– Roast at 275°F for 30-40 minutes until nearly 155°F.
– Sear in a hot skillet with butter until browned.
– Serve with lemon wedges.
Reverse Seared Chicken Tikka Masala
– Marinate chicken in yogurt, spices, and ginger.
– Roast in 275°F oven for 30 minutes.
– Sear in hot skillet with ghee or oil.
– Simmer in Tikka Masala curry sauce before serving over rice.
Reverse Seared Jamaican Jerk Chicken
– Rub chicken with Jamaican jerk seasoning.
– Roast at 250°F for 30-45 minutes until 135°F.
– Sear on hot grill for caramelized flavor.
-Brush with glaze made of honey, lime juice, soy sauce, garlic, and ginger.
Reverse Seared BBQ Chicken
– Season chicken with salt, pepper, paprika, oregano.
– Roast in oven at 275°F until 150°F.
– Sear on grill or in cast iron skillet.
– Baste with favorite BBQ sauce during last few minutes.
Reverse Seared Chicken Parmesan
– Bread chicken breasts with seasoned breadcrumbs.
– Roast in 300°F oven for 25 minutes until 150°F.
– Sear quickly in olive oil to brown.
– Top with tomato sauce and mozzarella.
So try out some of these amazing reverse seared chicken ideas. The possibilities are endless for crafting tender, juicy chicken entrees everyone at the table will love. Master this technique and you may never cook chicken any other way again!
Table Comparing Traditional Searing and Reverse Searing
| Method | Traditional Pan Sear | Reverse Sear |
|---|---|---|
| Order of Cooking | Sear first, then finish in oven | Oven first, then quick sear |
| Cooking Temps | High heat pan sear, moderate oven | Low oven, very high heat sear |
| Total Time | 20-30 minutes | 45-60 minutes |
| Result | Overcooked exterior, undercooked interior | Evenly cooked throughout |
| Crust | Moderate browning | Deep, dark, caramelized crust |
| Ideal For | Thin cuts like chicken breasts | Thick cuts like bone-in breasts, thighs |
The Takeaway
Reverse searing may take a bit more active time than simple pan frying, but the superior results are worth it. With this method, you can achieve:
– Chicken that is moist, tender, and cooked evenly from edge to edge
– A beautifully browned and crispy skin with tons of flavor
– Better control over doneness by monitoring internal temp
– Very juicy results, since searing at the end locks in moisture
So next time you cook up chicken breasts, thighs, legs, wings, or any other cut, give reverse searing a try. Get ready for your best chicken dinner yet. Your guests will think you’ve reached true chef status with reverse seared chicken.