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Reverse Sear Chicken, Too!
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By Bo Corley
Published 2024
Usually, when you talk about reverse searing, it’s all about red meat and steak. But, if you apply this process to chicken, you can get a juicy piece of meat every time as well. I’m going to teach you three different ways to do a reverse sear with chicken breasts:
The cook:
Method 1. Smoke the chicken on a smoker or grill at 250°F (121°C) until the target internal temperature of 163°F (73°C).
Method 2. Sous vide: Cook at 145°F (63°C) until the chicken hits the desired internal temperature.
Method 3. Preheat the oven to 250°F (121°C). Cook the chicken until it hits 163°F (73°C).