The perfect medium rare has been a measure of ‘doneness’ for steak, characterized by an inner blush pink and a caramelized crusty outside. Chicken, not being red meat, is not judged using the same yardstick. Making the best medium rare chicken depends on the kind of chicken you use, the ingredients, the technique, and the time the chicken would spend resting in the pan and on a rack. It also depends on the chicken’s internal temperature after the searing process.
Cooking medium-rare chicken takes at most twenty minutes. It takes about 8-10 minutes (4-5 minutes on each side) for skinless, boneless chicken breast and 10-14 minutes for boned chicken. But it is recommended that you use skinless and boneless chicken breast.
What Is The Best Type Of Chicken To Use?
In making the perfect medium rare Chicken, you would want to use boneless, skinless, and thin chicken. Due to the limited time recommended for searing chicken to medium rare, compared to other kinds of meat, you should ensure that the heat is evenly distributed.
Bones in the Chicken may interrupt and prevent the heat from being distributed evenly through searing. Chicken breasts are perfect for making the perfect medium-rare chicken and are boneless and thin. You could also cut up other parts of the chicken to sear it.
How to Cook Medium-Rare Chicken
Making the perfect medium-rare chicken is technical and requires utmost precision and caution. One minute too early or too late is enough to sway the entire meal. There are some basic kitchen utensils you’d need.
They include but are not limited to, a pan (a stainless steel skillet pan or a nonstick frying pan is perfect for searing chicken on a medium rare), a thong (to flip the sides of your chicken during searing), a stove, and a drying rack (On which your chicken would rest after searing.
Jump to VideoIngredients
Searing chicken for a medium rare finish requires a lot of seasoning as most of the seasoning used would be lost during the searing process to the pan, so be liberal with your seasoning. The seasoning list includes Black pepper, salt, and butter. Ginger, garlic, etc., are optional.
Cooking Directions:
● Debone and remove the needed parts (the chicken breast is highly recommended).
● Properly wash your chicken with vinegar and salt to cleanse it, as you won’t cook it for long.
● Pat your Chicken dry with a paper towel, ensuring it is no longer wet before you season it.
● Put the pan on the stovetop, add two tablespoons of olive oil, and let it heat up. This step is very important for searing your chicken to medium rare.
● While the olive oil pan is preheating, season your chicken breast, basting it with butter and generously sprinkling salt and black pepper on your chicken. You cannot cook chicken without seasoning it, so ensure to do so.
● Allow each side to sear properly at the recommended time.
● Occasionally re-coat the chicken with the juice it releases to give it that perfect caramelized texture on the outside.
● Remove it and rest it on the drying rack before serving it.
● The next thing you have to do is place your chicken wholly into the pan. The pan and oil must be hot before you place your chicken to sear because if it does not sizzle immediately after you place your chicken in the pan, you are already a step into failure.
Cooking Time
Generally, searing chicken in a pan, and on the stove, on medium heat should take around four to five minutes per side, that is, if you are using a boneless and thin chicken. Otherwise, it takes around five to seven minutes.
You want to make sure to cook or flip each side just once.
| Location | Time |
| On the Pan, searing. | 8-10 (4-5 minutes on each side) minutes for skinless, boneless chicken breast; 10-14 otherwise. But it is recommended that you use skinless and boneless chicken breast. |
| On the drying Rack | 2-5 minutes to rest, and cool down. |
Temperature
Medium rare chicken must reach a required internal temperature of 155-160 degrees Fahrenheit. After searing, you can check it by inserting a meat thermometer into the chicken and measuring its internal temperature of 155-160 degrees Fahrenheit before bringing it out from the pan to rest on the drying rack.
Should the Pan be Covered while searing?
No, while searing your chicken, the pan should be left uncovered. The steam needs to escape and evaporate and give your chicken a chance to sear well and also for you to get that brown, crispy, caramelized finish.
Is Medium Rare Chicken Safe For Consumption?
Yes, medium rare chicken is safe if you follow the instructions and required temperature guide. That is why you must check your meat’s temperature to know if it has reached the recommended temperature before you consume it.
What Other Spices Could I Use?
While salt and black pepper are the staple spices for the searing chicken to medium rare, you could use other dried spices like garlic and ginger powder, onion powder, and Italian seasoning.
You can also blend/smash fresh garlic and ginger and add it to your butter before basting the chicken. Some people also use flour to coat the chicken to help seal the seasoning on the chicken.
What does Searing Mean?
Searing is a cooking method that has been practiced for a while; it helps lock in moisture and the juices from the chicken and seal in its flavor. It requires a high temperature and a pan to give your meat a crispy and soft texture on the outside.
Can You Sear On Low Heat?
No, searing chicken requires at least ‘medium heat.’ You could also sear on high heat, but the cooking time would be significantly shorter than when searing on medium heat. You must also pay close attention to ensure your chicken isn’t burnt.
Why is it important to follow the recommended temperature?
At this temperature, microorganisms die and are unlikely to be found in your meal.
Searing chicken to medium rare may not be popular, but it is still a good way of cooking chicken.
How to Cook Medium-Rare Chicken
Ingredients
- Black pepper
- Salt
- Butter
- Ginger
- Garlic(Optional)
Instructions
- Debone and remove the needed parts (the chicken breast is highly recommended)
- Properly wash your chicken with vinegar and salt to cleanse it, as you won’t cook it for long.
- Pat your Chicken dry with a paper towel, ensuring it is no longer wet before you season it.
- Put the pan on the stovetop, add two tablespoons of olive oil, and let it heat up. This step is very important for searing your chicken to medium rare.
- While the olive oil pan is preheating, season your chicken breast, basting it with butter and generously sprinkling salt and black pepper on your chicken. You cannot cook chicken without seasoning it, so ensure to do so.
- Allow each side to sear properly at the recommended time.
- Occasionally re-coat the chicken with the juice it releases to give it that perfect caramelized texture on the outside.
- Remove it and rest it on the drying rack before serving it.
- The next thing you have to do is place your chicken wholly into the pan. The pan and oil must be hot before you place your chicken to sear because if it does not sizzle immediately after you place your chicken in the pan, you are already a step into failure.
Video
Notes
Conclusion
Cooking chicken to the perfect medium-rare temperature is not easy, but it is achievable with the right tools and techniques. To achieve a safe and juicy medium-rare chicken, it is important to cook it to an internal temperature of 165°F (74°C) for at least 15 seconds while also allowing for a resting time of at least 5 minutes to allow the juices to settle.
Uncooked chicken can be dangerous to consume, so it is always better to err on the side of caution and use a meat thermometer to ensure that the chicken is cooked thoroughly. Following these guidelines, you can cook a delicious and safe medium-rare chicken that will impress your guests and leave them wanting more.
