Reheating Rotisserie Chicken: Yes, I Do (And You Should Too)

I’ll admit it—I’m that guy who buys a rotisserie chicken from the grocery store at least once a week. There’s something about that perfectly seasoned, golden-brown bird that just makes life easier. But here’s the thing: I rarely finish it in one sitting. And that’s where the real magic happens—reheating it. Yes, I do reheat rotisserie chicken, and I’m not ashamed to say it. In fact, I’ve turned it into something of an art form.

You might be thinking, “Sammy, isn’t reheating rotisserie chicken just a sad attempt to relive its former glory?” Well, sure, if you do it wrong. But if you do it right? It can be just as good—or dare I say, even better—than the first time around. I’ve spent countless evenings experimenting with different methods, and I’ve learned a thing or two about how to bring that bird back to life. So, if you’re tired of dry, rubbery leftovers, stick with me. I’m about to share everything I know about reheating rotisserie chicken like a pro.

In this article, we’re going to dive deep into the world of reheating rotisserie chicken. We’ll cover why it’s worth doing, the best methods to use, and even how to repurpose those leftovers into entirely new meals. And trust me, by the end of this, you’ll never look at that half-eaten chicken the same way again.

Why Reheating Rotisserie Chicken is a Game-Changer

First things first—why even bother reheating rotisserie chicken? I mean, it’s already cooked, right? Just eat it cold and call it a day. Well, sure, you could do that. But where’s the fun in that?

Reheating rotisserie chicken isn’t just about making it warm again. It’s about restoring its juiciness, enhancing its flavors, and even transforming it into something new. When you reheat it properly, you’re not just eating leftovers—you’re giving that chicken a second chance to shine. And let’s be real, nobody wants to eat a cold, dry piece of chicken. It’s just not the same.

But here’s the thing: not all reheating methods are created equal. Some will leave you with a sad, rubbery mess, while others will make you wonder why you ever doubted reheating in the first place. So, let’s talk about the best ways to do it.

The Science Behind Reheating

Before we jump into methods, it’s worth understanding a little bit of the science behind reheating. When you cook chicken, the proteins denature and the fibers tighten up. That’s what gives it that firm texture. But when you reheat it, those proteins can tighten even more, squeezing out moisture and leaving you with a dry, chewy piece of meat.

The key to avoiding this is gentle heat and moisture. You want to warm the chicken through without overcooking it, and you want to keep as much moisture in there as possible. That’s why some methods work better than others. For example, microwaving might seem like the easiest option, but it’s also the fastest way to turn your chicken into a sad, dry husk of its former self.

The Best Methods for Reheating Rotisserie Chicken

Alright, let’s get into the good stuff. Over the years, I’ve tried just about every method out there for reheating rotisserie chicken. Some were disasters, some were decent, and a few were absolute game-changers. Here are the best methods I’ve found, ranked from “meh” to “mind-blowing.”

1. The Oven Method: Slow and Steady Wins the Race

If you have the time, the oven is hands-down the best way to reheat rotisserie chicken. It’s gentle, it’s even, and it gives you the best chance of keeping that moisture locked in. Here’s how I do it:

1. Preheat your oven to 325°F (165°C). Low and slow is the name of the game here.
2. Take your chicken out of the fridge and let it sit at room temperature for about 15-20 minutes. This helps it heat more evenly.
3. Place the chicken in an oven-safe dish. If it’s a whole bird, I like to cover it loosely with aluminum foil to trap some steam and keep the moisture in.
4. If you’re reheating pieces, you can brush them lightly with olive oil or chicken broth to add a little extra moisture.
5. Pop it in the oven and let it warm up for about 20-25 minutes. If it’s a whole chicken, you might need a bit longer—just keep an eye on it.
6. Check the internal temperature with a meat thermometer. You’re aiming for 165°F (74°C) in the thickest part of the meat.

This method is foolproof. The chicken comes out juicy, tender, and almost as good as the day you bought it. The only downside? It takes a little longer than some of the other methods. But trust me, it’s worth the wait.

2. The Air Fryer Method: Crispy Perfection in Minutes

If you’re short on time but still want that crispy skin, the air fryer is your best friend. I was skeptical at first—I mean, isn’t the air fryer just a tiny convection oven? But after a few trials, I was sold. Here’s how to do it:

1. Preheat your air fryer to 350°F (175°C).
2. Take your chicken out of the fridge and let it sit for a few minutes. If it’s a whole bird, you might want to cut it into smaller pieces for more even heating.
3. Lightly brush the skin with olive oil or melted butter to help it crisp up.
4. Place the chicken in the air fryer basket, making sure not to overcrowd it. You want the hot air to circulate evenly.
5. Cook for 8-10 minutes, flipping halfway through if you’re reheating smaller pieces.
6. Check the internal temperature—again, you’re aiming for 165°F (74°C).

The air fryer gives you that perfect balance of juicy meat and crispy skin without the wait of the oven. It’s my go-to method when I’m in a hurry but still want that restaurant-quality finish.

3. The Skillet Method: Quick and Juicy

If you don’t have an air fryer and you’re not in the mood to wait for the oven, the skillet method is a great alternative. It’s quick, it’s easy, and it gives you a little extra control over the process. Here’s how I do it:

1. Heat a skillet over medium-low heat. You don’t want it too hot, or you’ll risk drying out the chicken.
2. Add a little olive oil or butter to the pan—just enough to coat the bottom.
3. Place your chicken in the skillet, skin-side down. If you’re reheating pieces, make sure they’re not too crowded.
4. Cover the skillet with a lid. This traps some steam and helps keep the chicken moist.
5. Let it cook for about 5-7 minutes, then flip and cook for another 3-5 minutes.
6. Check the internal temperature to make sure it’s reached 165°F (74°C).

The skillet method is great for when you want something quick but still juicy. The downside? You won’t get that crispy skin like you would with the air fryer or oven. But if you’re in a hurry, it’s a solid choice.

4. The Microwave Method: Last Resort

Okay, let’s talk about the microwave. I’ll be honest—I’m not a huge fan of this method. It’s fast, sure, but it’s also the easiest way to turn your chicken into a sad, rubbery mess. That said, sometimes you just need to heat something up quickly, and the microwave is the only option. If that’s the case, here’s how to minimize the damage:

1. Place your chicken on a microwave-safe plate.
2. Drizzle a little chicken broth or water over the top to add some moisture.
3. Cover the plate with a microwave-safe lid or damp paper towel. This helps trap steam and keeps the chicken from drying out.
4. Microwave on medium power for 1-2 minutes, checking and flipping as needed.
5. Let it rest for a minute before eating—this helps the heat distribute more evenly.

Is it the best method? No. But if you’re in a pinch, it’ll get the job done. Just don’t expect that crispy skin or perfect juiciness.

How to Store Rotisserie Chicken for Optimal Reheating

Before we move on to repurposing leftovers, let’s talk about storage. Because let’s face it—if you don’t store your chicken properly, no reheating method in the world is going to save it.

The key to storing rotisserie chicken is to keep it airtight and refrigerate it as soon as possible. Here’s how I do it:

1. Let the chicken cool to room temperature—this usually takes about 30 minutes.
2. If it’s a whole bird, I like to carve it into pieces before storing. This makes reheating easier and helps it cool down faster.
3. Place the chicken in an airtight container or wrap it tightly in plastic wrap or aluminum foil.
4. Pop it in the fridge. It’ll keep for 3-4 days this way.

If you’re not planning on eating it within a few days, you can also freeze it. Just wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It’ll keep for up to 3 months in the freezer.

Repurposing Leftover Rotisserie Chicken

Now, let’s talk about the fun part—turning those leftovers into something entirely new. Because as much as I love reheating rotisserie chicken, sometimes you just want to mix things up. Here are a few of my favorite ways to repurpose that bird:

1. Chicken Salad: A Classic for a Reason

Chicken salad is one of those dishes that’s just as good as the sum of its parts. And when you start with a well-seasoned rotisserie chicken? It’s a game-changer. Here’s my go-to recipe:

1. Shred or dice your leftover chicken.
2. Mix it with mayonnaise, Dijon mustard, celery, red onion, and a squeeze of lemon juice.
3. Season with salt, pepper, and a pinch of paprika.
4. Serve it on bread, in a wrap, or over a bed of greens.

It’s simple, it’s delicious, and it’s a great way to use up leftover chicken.

2. Chicken Tacos: A Weeknight Win

Tacos are one of my favorite meals to throw together on a busy weeknight. And when you’ve got leftover rotisserie chicken? Even better. Here’s how I do it:

1. Shred your leftover chicken.
2. Heat it up in a skillet with a little olive oil, cumin, chili powder, and garlic powder.
3. Warm up some tortillas, and set out your favorite toppings—avocado, salsa, cheese, lettuce, you name it.
4. Assemble and enjoy!

It’s quick, it’s easy, and it’s a great way to give your leftovers a whole new life.

3. Chicken Soup: Comfort in a Bowl

There’s nothing quite like a bowl of homemade chicken soup. And when you start with a rotisserie chicken? It’s even better. Here’s my simple recipe:

1. In a large pot, sauté some onion, carrots, and celery in olive oil until softened.
2. Add chicken broth, garlic, bay leaves, and a pinch of thyme.
3. Bring to a boil, then reduce heat and let it simmer for about 20 minutes.
4. Add your shredded chicken and let it warm through.
5. Season with salt and pepper to taste.

It’s comforting, it’s delicious, and it’s a great way to use up every last bit of that chicken.

Common Mistakes to Avoid

Now, I’d be remiss if I didn’t talk about some of the common mistakes people make when reheating rotisserie chicken. Because let’s face it—we’ve all been there. We’ve all taken a bite of what we thought was going to be a delicious leftover, only to be met with a sad, dry mouthful of disappointment.

Here are a few mistakes to avoid:

• Reheating too fast: Whether you’re using the oven, air fryer, or skillet, reheating too fast is a surefire way to dry out your chicken. Take your time, and use gentle heat.
• Not adding moisture: Chicken needs moisture to stay juicy. Whether it’s a brush of olive oil, a drizzle of chicken broth, or a splash of water, don’t skip this step.
• Overcrowding the pan: If you’re reheating pieces, make sure they’re not too crowded. You want even heating, and that’s hard to achieve if everything’s piled on top of each other.
• Not checking the temperature: The only way to know for sure that your chicken is reheated properly is to check the internal temperature. Aim for 165°F (74°C).

Final Thoughts: Why Reheating Rotisserie Chicken is Worth It

So, there you have it—everything I know about reheating rotisserie chicken. From the best methods to the common mistakes, I’ve covered it all. And I hope I’ve convinced you that reheating rotisserie chicken isn’t just a sad necessity—it’s an opportunity to give that bird a second chance to shine.

Whether you’re using the oven for a slow and steady reheat, the air fryer for crispy perfection, or the skillet for a quick and juicy meal, there’s a method out there that’ll work for you. And if you’re feeling adventurous, don’t forget about all the ways you can repurpose those leftovers into entirely new meals.

So next time you find yourself staring at that half-eaten rotisserie chicken, don’t despair. With a little know-how and the right techniques, you can turn those leftovers into something truly delicious.

FAQ

Q: Can I reheat rotisserie chicken more than once?
A: I wouldn’t recommend it. Reheating chicken multiple times can increase the risk of foodborne illness and dry out the meat. If you’ve got a lot of leftovers, try repurposing them into a new dish instead.

Q: How long can I keep leftover rotisserie chicken in the fridge?
A: If stored properly in an airtight container, leftover rotisserie chicken will keep for about 3-4 days in the fridge. After that, it’s best to freeze it if you’re not going to eat it.

Q: What’s the best way to reheat rotisserie chicken without drying it out?
A: The oven method is your best bet for keeping chicken juicy. Just reheat it low and slow at 325°F (165°C), and consider adding a little moisture with chicken broth or olive oil.

Q: Can I freeze leftover rotisserie chicken?
A: Absolutely! Just wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It’ll keep for up to 3 months in the freezer.

@article{reheating-rotisserie-chicken-yes-i-do-and-you-should-too,
    title   = {Reheating Rotisserie Chicken: Yes, I Do (And You Should Too)},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/reheating-rotisserie-yes-i-do/}
}