How to Reheat Chicken in Oven

Reheating chicken in the oven is the best way to restore its texture and flavour without drying it out — but chicken is particularly prone to becoming dry when reheated incorrectly. Follow this guide for juicy, safely reheated chicken every time.

Food Safety First

Chicken must be reheated to an internal temperature of 75°C (165°F) throughout to be safe to eat. Never reheat chicken more than once, and never reheat chicken that has been left at room temperature for more than 2 hours.

The Best Method: Low and Slow with Moisture

1. Preheat the oven to 160–170°C (320–340°F) — low heat prevents the outside from drying out before the inside heats through
2. Place chicken in an oven-safe dish
3. Add moisture: Pour 2–3 tablespoons of chicken stock, water, or leftover gravy over the chicken. This creates steam that keeps the meat moist.
4. Cover tightly with foil — this traps the steam inside the dish
5. Reheat for 20–25 minutes for pieces; 30–40 minutes for larger portions
6. Check internal temperature — it must reach 75°C (165°F) at the thickest point
7. Optional: Remove foil for the last 5 minutes to re-crisp the skin

Reheating Times by Chicken Cut

• Chicken breast (sliced): 160°C / 320°F — 15–20 minutes covered
• Chicken breast (whole): 160°C / 320°F — 25–30 minutes covered
• Chicken thighs / drumsticks: 170°C / 340°F — 25–30 minutes covered
• Whole roast chicken (portions): 170°C / 340°F — 30–40 minutes covered
• Chicken wings: 180°C / 350°F — 15–20 minutes uncovered for crispy skin

Always Verify with a Thermometer

Chicken is the most important meat to check with a thermometer when reheating — it must reach 75°C (165°F) throughout, not just on the surface. The Alpha Grillers Digital Instant Read Meat Thermometer gives you an accurate reading in seconds — insert it into the thickest part of the meat, away from bone.

Reheating Crispy Chicken (Fried or Roasted with Skin)

For chicken with skin you want to keep crispy:

• Skip the added liquid and foil
• Place on a wire rack over a baking sheet
• Reheat at 180–190°C (350–375°F) for 15–20 minutes
• The rack allows hot air to circulate underneath, crisping the skin on all sides

The Ultra Cuisine Stainless Steel Cooling and Baking Rack Set is oven-safe and perfect for this — elevating chicken allows even heat circulation for crispy skin without a soggy bottom.

Tips to Prevent Dry Chicken

• Never reheat at high temperature — above 180°C drives moisture out rapidly
• Always add liquid and cover for breast meat — it has no fat to protect it from drying
• Thighs and drumsticks are more forgiving due to higher fat content
• Slice breast meat before reheating for faster, more even heating
• Let chicken come to room temperature for 15 minutes before reheating for more even results

Summary

Reheat chicken at 160–170°C (320–340°F) with added stock or water, covered tightly with foil, for 20–30 minutes. Always verify the internal temperature reaches 75°C (165°F). For crispy skin, use a wire rack without foil at slightly higher heat.