Don’t microwave anything in a plastic container. Many of the myths surrounding microwaved plastic and cancer have proven scientifically unfounded. The risk you run, though, is melting the plastic onto your food. Regular plates, paper plates, or glass containers work well. [4] X Research source
You can purchase microwave covers that are made of microwave-safe plastic, if desired. You could also put 1 tablespoon (15 mL) or so of chicken broth or water in the dish to keep the chicken from drying out.
At the halfway mark, carefully flip the chicken over so both sides heat evenly. Check the temperature either by touching the chicken with your finger or by tasting a small bite to see if it’s been warmed through properly. Continue to reheat in 30-second increments until it reaches an appropriate temperature.
You should be able to feel heat emanating off the pan when you place your hand 2 inches (5. 1 cm) above it. You don’t want the pan to be as hot as you’d use to cook raw chicken, as intense heat will dry the chicken out.
For better results, try taking the chicken out of the refrigerator 30 minutes before reheating it. This way, it will be in room temperature and it won’t dry out as much during the process. [6] X Expert Source Abyssinia CampbellExecutive Chef Expert Interview. 31 August 2021.
If you are going to reheat the chicken immediately, place the frozen chicken in a water-proof Ziploc bag and run cold water over it until it thaws. You can also thaw it in the microwave on the “Defrost” setting.
Spread the pre-cooked chicken pieces in the container, doing your best to keep even spacing between the pieces. Cover your chicken pieces with leftover pan juices, if available. Or, use a little water or chicken broth. Cover the dish or cookie pan with aluminum foil to keep the chicken from drying out. If you want, you can put the chicken in the microwave for a minute, just to heat up the inside. This way, you will need less time on the pan, which reduces the risk of drying out the meat. [8] X Expert Source Abyssinia CampbellExecutive Chef Expert Interview. 31 August 2021.
Use a meat thermometer to check the internal temperature and make sure you’re not leaving the middle cold. [9] X Trustworthy Source FoodSafety. gov Online portal combining food safety information from the U. S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention Go to source
If you have large pieces of chicken, let it rest for a couple minutes before cutting into it. This will allow the juices to redistribute, so you won’t have dry, tough chicken.
Rub butter or oil on the surface of the dish, or spray it with nonstick cooking spray, to keep the chicken from sticking to it. Place the whole rotisserie chicken in the dish. Then, cover it with aluminum foil.
Begin checking the temperature a few minutes early, especially if your chicken is on the small side. Don’t let the chicken overcook, as it gets tough and dry—especially the white meat.
