Perfect Way to Reheat Grilled Chicken in the Oven (Without That Dreaded Dryness!)

Hey there, chicken lovers! I’m Laura from Perfect Plate, and I’ve been on a mission to solve one of life’s most annoying kitchen problems – how to reheat that delicious grilled chicken from yesterday without turning it into a sad, dry disappointment.

If you’re anything like me, you’ve probably found yourself staring at leftover grilled chicken in your fridge, wondering if it’s even worth trying to revive. We’ve all been there – microwaving chicken only to end up with something that requires a gallon of water to choke down.

Trust me, I’ve learned how to make grilled chicken taste better in the oven after years of trial and error (and a lot of broken chicken breasts). This way, it stays juicy, tasty, and almost as good as the day it came off the grill.

Why Choose the Oven for Reheating Grilled Chicken?

Before we dive into the how-to. let’s talk about why the oven is your best friend when it comes to reheating grilled chicken

• Even heat distribution – The oven provides consistent, radial heat that warms your chicken evenly from all angles
• Moisture retention – When done right, the oven method preserves the juiciness of your chicken
• Texture preservation – Your chicken stays tender rather than turning rubbery
• Flavor maintenance – Those delicious grilled flavors remain intact

Even though the microwave might be faster and the stovetop has its uses, the oven always makes grilled chicken taste better. Trust me on this!.

My Foolproof Method for Reheating Grilled Chicken in the Oven

Here’s my step-by-step process that’s guaranteed to bring your leftover grilled chicken back to life:

What You’ll Need:

• Leftover grilled chicken
• Baking dish (just large enough to hold your chicken in a single layer)
• Aluminum foil
• Chicken broth or water (about 1 cup)
• Meat thermometer
• Optional: olive oil or butter

Step 1: Prep Your Oven

Preheat your oven to 350°F (175°C) This moderate temperature is the sweet spot – hot enough to heat the chicken through but not so hot that it’ll dry out the exterior before the inside warms up

Step 2: Set Up Your Moisture Trap

It’s important to keep your chicken moist. Put your grilled chicken in a baking dish that’s just big enough to hold them all in one layer, but not too big. Put about a cup of chicken broth or water in the dish’s bottom. This should be just enough to cover the bottom and not cover the chicken.

The liquid makes steam inside the sealed space, which keeps the chicken from drying out. It’s like giving your chicken a little steam room to hang out in!

Step 3: Cover and Bake

Cover the dish tightly with aluminum foil. This traps the moisture and prevents it from escaping. Pop the covered dish into your preheated oven and let it bake for about 15 minutes.

Step 4: Check Temperature

After 15 minutes, carefully remove the foil (watch out for the steam!) and check the internal temperature with your meat thermometer. You’re aiming for 165°F (74°C) in the thickest part. If it’s not quite there yet, cover it back up and check again in 5-minute intervals.

Step 5: Optional Crisp-Up

If your grilled chicken had a nice char or crispy exterior that you’d like to recreate, you can remove the foil during the last 5 minutes of heating. You can also switch to the broiler for 1-2 minutes – but watch it like a hawk! It can go from perfectly crisp to burnt in seconds.

Step 6: The Essential Rest

Once your chicken reaches the target temperature, RESIST THE URGE to cut into it immediately! Let it rest for at least 5 minutes. During reheating, the juices move rapidly through the meat, and if you cut into it right away, all those precious juices will spill out onto your plate instead of staying in the chicken where they belong.

Tips for Different Types of Grilled Chicken

Not all grilled chicken is created equal, so here are some specific tips based on what type you’re reheating:

Boneless, Skinless Chicken Breasts

• These can dry out the fastest, so be extra vigilant
• Consider brushing with a little olive oil before reheating
• Check temperature earlier – around 10-12 minutes

Bone-in Chicken Pieces

• These take longer to heat through – expect closer to 20 minutes
• The bone actually helps retain moisture
• Place larger pieces toward the outer edges of the dish for more even heating

Chicken with Skin

• If you want crispy skin, definitely use the broiler method for the last minute or two
• You can also brush the skin with a tiny bit of butter before broiling for extra crispiness

Marinated or Sauced Grilled Chicken

• The sauce can burn easily, so keep it covered the entire time
• Add a tablespoon of the same marinade or sauce to the liquid at the bottom of the dish

Common Mistakes to Avoid

In my chicken-reheating journey, I’ve made PLENTY of mistakes. Learn from my failures!

1. Cranking the heat too high – Higher temp doesn’t mean faster good results, just faster dry chicken
2. Skipping the liquid – This is non-negotiable if you want moist chicken
3. Uncovering too soon – Keep that foil on until you’re almost done
4. Overcrowding the dish – Chicken pieces need their personal space
5. Forgetting the rest period – Those 5 minutes of patience make a huge difference

Alternative Methods (When the Oven Isn’t an Option)

While I strongly believe the oven is king for reheating grilled chicken, sometimes you’re in a hurry or don’t have access to an oven. Here are some quick alternatives:

Stovetop Method

Good for: Boneless, skinless pieces

• Place a skillet over medium heat with a splash of water or broth
• Add chicken pieces, cover with a lid
• Heat for about 6 minutes, flipping halfway through
• Not ideal for breaded or skin-on chicken

Microwave Method (Use With Caution!)

Good for: When you’re really in a pinch

• Place chicken in a microwave-safe dish
• Add 1-2 tablespoons of water
• Cover with a damp paper towel
• Heat in 30-second intervals, checking frequently
• Expect less impressive results – it’s the tradeoff for speed

Reheating Grilled Chicken for Meal Prep

If you’re like me and love to grill a bunch of chicken on Sunday for weekday lunches, here’s how to plan your reheating strategy:

1. Slightly undercook your chicken when grilling (still safe, but pull it off at around 160°F)
2. Cool completely before refrigerating
3. Store in portions you’ll actually eat
4. Don’t slice until after reheating (whole pieces retain moisture better)
5. Reheat only what you’ll eat that day

Is It Still Good? Safety First!

Before you go through the trouble of reheating, make sure your grilled chicken is still safe to eat:

• Properly stored grilled chicken is good for 3-4 days in the refrigerator
• Check for any off odors or slimy texture
• When in doubt, throw it out (food poisoning is never worth it!)

Final Thoughts: It’s All About the Moisture

The secret to successfully reheating grilled chicken in the oven really comes down to one thing: moisture control. By creating a humid environment with liquid and foil, you’re giving that chicken a second chance at greatness.

I hope these tips help you enjoy your leftover grilled chicken as much as the first time around! No more dry, disappointing leftovers in our kitchens!

Do you have any special tricks for reheating grilled chicken? I’d love to hear them in the comments below! And if this method works for you, please share this article with your fellow chicken enthusiasts.

Until next time, happy reheating!

Laura from Perfect Plate

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FAQ: Reheating Grilled Chicken in the Oven

Q: How long does it take to reheat grilled chicken in the oven?
A: Typically 15-20 minutes at 350°F, but always use a meat thermometer to check for 165°F internal temperature.

Q: Can I reheat frozen grilled chicken in the oven?
A: Yes, but thaw it first for best results. If reheating from frozen, extend the cooking time and use a meat thermometer to ensure it reaches 165°F.

Q: How many times can I reheat grilled chicken?
A: For safety and quality reasons, you should only reheat chicken once. Plan your portions accordingly!

Q: Can I use this method for store-bought rotisserie chicken too?
A: Absolutely! The same principles apply to any pre-cooked chicken you want to reheat.

Q: What’s the best liquid to use in the bottom of the pan?
A: Chicken broth adds the most flavor, but water works fine too. You can also use white wine or apple juice for a subtle flavor twist.