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Reverse sear chicken breasts

Powak
Powak Posts: 1,412
in EggHead Forum
While enjoying my leftover reverse seared ribeye the other day for lunch, I started to ponder the idea of reverse seared chicken breasts. Has anyone tried this and would you get the same benefits as reverse seared beef and pork? It would be great to be able to have 165-170° chicken that's juicy with a nice burn on the outside.
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  • slovelad
    slovelad Posts: 1,742
    Sure it would work, but hitting the target would be tough, because of the cool down time in between.

    just get a sous vide, cook to temp and then throw on the grill for a sear. Same idea but much more precise
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