The best way to reheat grilled chicken is to warm it slowly in the oven so it stays juicy and doesn’t dry out. The oven gives you steady heat, which helps bring the chicken back to life without making it tough.
Set your oven to 175 degrees Celsius. Place the chicken in a baking dish and add a small splash of water or broth to keep it moist. Cover the dish with foil so the steam stays inside. Heat it for about 15 to 20 minutes, depending on the size of the pieces. When you cut into the chicken, it should be hot but still tender.
If you want a faster option, you can use the microwave, but do it carefully. Slice the chicken into smaller pieces, sprinkle a little water on top, and cover it with a microwave-safe lid or plate. Heat it in short bursts so it warms evenly.
Another simple method is using a skillet. Heat a little oil in the pan, place the chicken inside, and warm it on low heat. Flip it every few minutes until it is hot all the way through.
No matter which method you choose, the key is slow, gentle heat. That keeps your grilled chicken flavorful and soft.
Why Grilled Chicken Dries Out When Reheated
I used to wonder why my grilled chicken always turned dry the second time around. I remember one night reheating a batch of chicken I had made for meal prep, and it came out so tough that I joked you could use it as a doorstop. The truth is, grilled chicken dries out because the heat changes the way the meat holds moisture. When chicken cooks the first time, the proteins tighten and push out some of the juices. That’s normal. But when you warm it again, those same proteins tighten even more, which squeezes out even more moisture. It’s kind of like wringing out a sponge. The more you heat it, the more it loses.
A lot of the dryness comes from using too much heat too fast. I used to toss chicken into a super hot pan because I was in a hurry. Every time, it would end up stringy or chalky. Later I learned that gentle heat works better. Chicken doesn’t like being shocked with high temperatures. The leftover pieces are already cooked, so they only need to warm up, not cook again. When they get blasted with heat, the outside warms faster than the inside and that makes the texture uneven. Sometimes the outside is dry before the inside is even warm.
Something else I learned the hard way is that grilled chicken is already more likely to dry out because of the grill marks. Wherever the grill touched the chicken, those spots got hotter and lost more moisture. When I reheat it, those same spots dry even faster. That’s why grilled chicken can feel rough or firm on the outside, even if the inside is still tender. Adding things like marinades or letting the chicken rest after grilling helps, but reheating still takes a little patience.
I also learned that the way you store the chicken plays a huge part. If I tossed it into the fridge uncovered, it dried out before I even reheated it. The cold air pulls out moisture, so by the time I warmed it, there wasn’t much left. Once I started storing it in an airtight container or wrapping it tightly, I noticed a huge difference. It stayed juicy longer and reheated better. Even small things like slicing the chicken into uneven pieces changes how it reheats. Thin edges dry out faster than thick centers. Now I try to keep pieces roughly the same size so they heat evenly.
Reheating grilled chicken is really just about understanding how the heat changes the meat. Once you know that, it’s easier to work around it. I messed up a lot in the beginning, but after trying slower, gentler methods, I finally found ways to warm chicken that keep it tender instead of turning it into rubber. It’s all about treating the chicken with care the second time, not rushing it, and letting the heat work slowly. If you do that, the chicken stays moist and tastes way closer to when you first grilled it.
The Best Method to Reheat Grilled Chicken in the Oven
Reheating grilled chicken in the oven has become my go to method because it gives me the juiciest results with the least stress. I figured this out after trying almost every method in my kitchen. The oven always wins when I want the chicken to taste close to fresh off the grill. At first, I used to just throw the chicken on a baking sheet and hope for the best, but it always came out dry or stiff. Then someone told me to lower the heat and cover the chicken. That little change completely fixed the problem.
The trick is to use a low temperature. I usually set my oven to around 300 degrees because it warms the chicken slowly and evenly. When I used hotter temperatures, like 375 or 400, the outside dried out before the inside even warmed up. Now I place the chicken in a small baking dish instead of a flat sheet. The dish helps trap moisture. I drizzle a tiny bit of broth or even water into the bottom of the dish. It does not need much. Just enough to create steam and keep the chicken soft.
Once the chicken is in the dish, I cover the top with foil. I used to skip this step, and my chicken came out tough almost every time. The foil makes a huge difference because it keeps all the moisture inside the dish instead of letting it escape into the oven. When the chicken heats up, the steam stays trapped and helps rehydrate the meat. I check the pieces after about 12 to 15 minutes. If the pieces are thicker, sometimes it needs around 20 minutes. I try not to leave it longer, because once it gets too hot, the texture changes again.
One thing I learned from experience is to let the chicken rest for a minute or two after taking it out of the oven. I used to grab it right away, but letting it sit helps the juices settle back into the meat. If you bite into it too early, sometimes the juices drip out and the chicken dries faster. Rest time makes the meat more tender and easier to cut.
Another small tip I picked up is to warm the chicken on the middle rack instead of the top or bottom. When I used the top rack, the chicken heated unevenly. The bottom rack made it too close to the heating element, and that dried out the edges. The middle rack gives steady heat and keeps the chicken from cooking again.
What surprised me the most is how much better leftover grilled chicken tastes when reheated this way compared to the microwave or stovetop. The flavor stays strong, the texture stays soft, and the pieces do not get rubbery. I think the slow warming gives the chicken time to loosen up without losing moisture. It takes a few extra minutes, but the results are worth it. After switching to this method, my leftovers taste so much better that I actually look forward to reheating them now.
How to Reheat Grilled Chicken on the Stovetop
Reheating grilled chicken on the stovetop is something I used to mess up all the time. I would toss the chicken into a dry pan, turn the heat up high, and then wonder why it turned into a tough little brick. Once I learned to slow down and use a bit of moisture, my leftovers finally started turning out soft and juicy again. The stovetop is great when I need something fast but still want better results than the microwave. It only takes a few minutes when you do it the right way.
The biggest thing I learned is to keep the heat low. I used to crank the heat up because I thought it would save me time, but all it did was burn the outside of the chicken while the inside stayed cold. Now I set the burner to low or medium low and let the chicken warm slowly. Low heat gives the protein time to loosen up instead of tightening and squeezing the juice out. The difference in texture is crazy once you stop rushing it.
Another tip that changed everything was adding a splash of liquid to the pan. Sometimes I use chicken broth. Other times I just use water if I do not have broth. I only add about one or two tablespoons. It does not need much. The liquid creates a gentle steam that keeps the chicken from drying out. Before, I used to heat the chicken in a completely dry pan, and that almost always gave me stiff, chewy bites. A little moisture makes the pan feel more like a mini steam oven.
I also keep a lid on the pan. For years I never used lids because I thought they did not matter. Now I use one all the time when reheating chicken. When the lid is on, the heat stays trapped and spreads around the chicken instead of just hitting the bottom. The steam softens the meat and warms it faster than direct heat alone. Sometimes I lift the lid to check if the chicken needs a little more liquid. If I hear loud sizzling, that usually means the pan is drying out too much.
Something else I watch for is the thickness of each piece. If the chicken is cut into strips or smaller bites, they warm up quicker. Bigger pieces, like whole breasts, take longer. I try to flip the chicken once or twice during reheating so the heat spreads evenly. When I forget to flip, one side gets way hotter than the other, and the outside can dry out. It only takes a few seconds to flip it, and it makes a big difference.
The stovetop has become one of my favorite ways to reheat grilled chicken when I want it warm but not overcooked. It gives me more control than the microwave, and it works faster than the oven. I love how the chicken stays soft and gets its moisture back. If I ever feel like the chicken still needs a flavor boost, sometimes I add a little butter at the end, or I squeeze a bit of lemon over it. Simple little things like that make leftover chicken feel fresh again. Once I started using low heat, a splash of liquid, and a lid, my stovetop leftovers turned out better than I ever expected.
Using the Microwave the Correct Way
I think the microwave is the one place where I ruined grilled chicken the most. I used to throw a piece on a plate, hit the start button, and hope it turned out decent. It almost never did. Most of the time the chicken came out rubbery or dried around the edges. I blamed the chicken at first, but really it was my method. The microwave heats food in a way that pulls moisture to the surface, and if you do not protect that moisture, the chicken loses it fast. Once I learned a few small tricks, my microwave leftovers improved more than I expected.
The biggest change was adding moisture before reheating. I used to put the chicken in the microwave plain, and it would dry almost instantly. Now I sprinkle a little water on top or add a spoonful of broth to the plate. It only takes a tiny amount, but that little bit of liquid creates steam, and steam helps keep the chicken soft. If you skip this, the microwave will suck that moisture right out of the chicken.
Another tip that made a huge difference was covering the chicken. I used to leave it uncovered, but I did not realize how much heat escapes that way. When you cover the chicken, either with a microwave safe lid or even a damp paper towel, the moisture stays around the food instead of escaping into the air. That helps the chicken warm evenly. I remember the first time I tried a damp paper towel. The chicken actually stayed tender, and I was so surprised that something so simple worked so well.
I also learned that shorter bursts of heat work way better than heating it all at once. If I set the microwave to run for a full minute, the outside always overheated before the inside warmed. Now I heat the chicken for about 20 to 25 seconds at a time. After each burst, I check it, flip it, and keep going until it is warm. It takes a little more attention, but I get way better results. Slow and steady really does win here.
Something people forget is that the shape of the pieces matters too. If I try to reheat a huge thick piece, the inside takes forever to warm up. But if I slice it into smaller strips first, the microwave heats it more evenly. It also prevents those cold spots that happen in the middle when the microwave does not reach deep enough. Even just cutting a breast in half makes a big difference.
There were days when my microwaved chicken tasted so bad that I almost gave up on the microwave completely. But now that I add moisture, cover the chicken, slice it smaller, and use short bursts of heat, it comes out way better. Is it as perfect as reheating in the oven? Not always. But it is fast, simple, and perfect for busy days when I just need something warm and ready. With the right method, the microwave can reheat grilled chicken without turning it into something tough and sad.
Reheating Grilled Chicken in an Air Fryer
The air fryer surprised me when it came to reheating grilled chicken. The first time I tried it, I honestly expected the chicken to dry out right away. Air fryers move hot air around fast, so I thought it would end up tough. But after a few tries and some trial and error, I figured out that the air fryer can reheat chicken really well if you use the right temperature and timing. It gives the outside a nice little crisp while keeping the inside warm and tender.
At the beginning, I made the same mistake a lot of people make. I set the heat too high. I used to crank the air fryer to 400 thinking it would warm the chicken faster, but all it did was dry the edges and overcook the grill marks. Now I keep the temperature much lower. Around 300 or 320 is enough. It warms the chicken without cooking it again, which is the real trick. Once I lowered the heat, everything changed. The chicken stayed juicy instead of turning into jerky.
Another thing I learned is that you should not toss the chicken in without checking the size of the pieces. If they are really thick, I slice them into smaller sections so they heat evenly. The air fryer moves hot air around the food, so thinner pieces warm up much more evenly than a big heavy chunk. Slicing also keeps the outside from drying out while the inside is still cold. I used to stick in whole pieces and wonder why the middle stayed cold. Now I know better.
I also started brushing a tiny bit of oil on the chicken before reheating it. Just a little. Not enough to make it greasy. The oil helps protect the surface and keeps the chicken from getting tough. Sometimes I even add a little squeeze of lemon or a bit of leftover marinade if I still have some in the fridge. Those small touches help the chicken taste fresh again, almost like I grilled it that same day.
One mistake I made early on was forgetting to shake the basket or flip the chicken. When I did not move it around, one side would heat way more than the other. Now I flip the chicken halfway through. It only takes a second, and it keeps the texture more consistent. Most of the time I only need about 4 to 6 minutes total, depending on the size of the pieces. When the chicken warms evenly, it stays juicy inside and gets that nice warm feel on the outside.
The air fryer has become my favorite quick method when I want reheated chicken that tastes close to freshly cooked. It is faster than the oven and gives a better texture than the microwave. The key is not blasting it with super high heat. Once I figured out that lower temperature and shorter cooking time gives the best results, my leftovers improved a lot. Every time I reheat grilled chicken this way now, it feels like I am getting more out of my leftovers instead of settling for something dry and sad.
How to Keep Grilled Chicken Moist During Storage
I learned pretty fast that the way you store grilled chicken makes a huge difference when it is time to reheat it. For a long time, I thought dryness came only from reheating, but that was not the whole story. A lot of the dryness actually happens before the chicken even gets warmed up again. I used to toss leftover chicken into the fridge uncovered or in a loose bag, and then I wondered why it tasted like cardboard the next day. Once I changed how I stored it, my reheated chicken finally started staying juicy.
One of the first things I fixed was how I cooled the chicken. I used to put hot chicken straight into a container and close the lid tight. What I did not realize was that the steam got trapped inside, and the moisture settled on the outside of the chicken instead of staying inside the meat. That made the texture weird. Now I let the chicken cool for about 10 to 15 minutes before storing it. Letting it cool naturally keeps the juices from leaking out and helps the chicken stay tender later.
I also started using airtight containers instead of leaving the chicken uncovered. The fridge air is dry, and if the chicken is not sealed well, the cold air pulls moisture out of it. Once I switched to airtight storage, the chicken stayed softer and more flavorful. Sometimes I even wrap each piece individually with plastic wrap or foil before putting it in the container. It feels like an extra step, but it gives the chicken another layer of protection from the dry air.
Cutting the chicken also matters more than I expected. When I stored leftover chicken in big pieces, it stayed juicy longer. When I sliced it right after cooking, the exposed edges dried out faster. Now I always store chicken whole and slice it only when I am ready to reheat it. The juice stays trapped inside the bigger pieces, and the reheated chicken tastes so much better.
I also learned that adding a tiny bit of moisture helps with storage. Sometimes I drizzle a teaspoon of broth or even a bit of the leftover marinade into the container. It is not enough to soak the chicken, but it helps keep the air inside the container more humid. That little bit of moisture keeps the chicken from drying out around the edges. I noticed a huge difference when I started doing this.
Freezing grilled chicken also works well if you do it the right way. I vacuum sealed a batch once, and it reheated almost as juicy as the day I grilled it. If you do not have a vacuum sealer, pressing out as much air as possible from a freezer bag helps a lot. Air causes freezer burn, and freezer burn dries chicken fast. Now I label the bags and freeze the chicken flat so it thaws evenly. When I rush the freezing step, I always regret it.
Storing grilled chicken the right way makes reheating so much easier because you are not trying to fix a dried out piece of meat. When the chicken starts out moist, every reheating method works better. It took me a lot of trial and error to figure out all these little things, but once I did, leftover chicken became something I actually looked forward to eating instead of something I avoided. With good storage habits, you can keep grilled chicken soft, flavorful, and ready to enjoy even days later.
Common Mistakes to Avoid When Reheating Grilled Chicken
I have made pretty much every mistake possible when reheating grilled chicken, and most of them come down to rushing or not thinking about how the heat affects the meat. One of the biggest mistakes I used to make was using high heat. I would turn the oven or stove up as high as it could go because I wanted my food fast. Every single time the chicken came out tough. High heat is one of the quickest ways to squeeze out whatever moisture is left in grilled chicken. Now I know to warm it slowly and gently. It makes a huge difference.
Another mistake I made was reheating chicken straight from the fridge without letting it sit for a few minutes. When the chicken is ice cold in the center, the outside gets hot way faster than the inside. That uneven heating makes the outer layer dry up while the middle is still cool. Letting it sit on the counter for just five to ten minutes helps it warm more evenly. It sounds like a small thing, but it really helps.
One habit that caused a lot of dry chicken for me was skipping moisture. I used to reheat chicken in dry pans, uncovered plates, and baking sheets without adding anything to help protect the meat. It almost always ended in chalky bites. Whether it is a splash of broth, a damp paper towel, or a little foil, adding moisture or trapping steam keeps the chicken soft. I used to think this step was optional, but now it is something I always do.
I also learned that reheating uneven pieces of chicken is a recipe for dry spots and cold spots. If half the chicken breast is thick and the other half is thin, the thin side will get dry long before the thick side warms up. I used to ignore that and just toss the pieces in however they were. Now I cut the chicken into similar sized pieces before reheating it. It helps everything warm up at the same pace.
Another mistake I made more than once was reheating chicken that had been stored badly. If the chicken sits uncovered in the fridge, it dries out before you even touch the microwave or oven. No reheating method can fix chicken that already lost most of its moisture. Once I switched to airtight containers and proper cooling, the results got much better.
The last mistake that took me a while to figure out was reheating chicken too many times. If I warmed the same piece more than once, it would turn rubbery quickly. Leftovers are great, but they do have limits. Now I only reheat what I plan to eat and leave the rest alone until I am ready. It keeps the texture much better.
All these mistakes taught me that grilled chicken needs a little care the second time around. When I take my time, cut the chicken evenly, add moisture, and use gentle heat, the difference is huge. I went from hating leftover chicken to actually enjoying it because once you avoid these common mistakes, reheated grilled chicken tastes so much better.
Conclusion
Reheating grilled chicken used to feel like a guessing game for me, and most of the time I guessed wrong. After learning how heat, storage, and moisture all work together, things finally started to make sense. When you slow down a little and give the chicken the care it needs, the texture stays soft and the flavor stays strong. It does not matter if you use the oven, stovetop, microwave, or air fryer. Each method can work well when you focus on even heat and a little added moisture.
What helped me most was changing a few small habits. I stopped using high heat, I stored my chicken the right way, and I stopped tossing it into the microwave with no protection. Those tiny changes added up fast. Now my leftovers taste almost as good as the day I grilled them, and I do not dread eating them anymore. If you try even one or two of these tips, you will see the difference in your own kitchen.
Leftover grilled chicken can actually be enjoyable when you handle it right. So take your time, use gentle heat, and give the chicken a little extra moisture. You will get better results every time. If you have your own tricks or a method you love, share it with others, because someone out there is probably struggling with dry chicken the same way I used to.