Can You Reheat Rotisserie?

Yes, you can reheat rotisserie chicken, and it is one of the more rewarding leftovers to handle well. A rotisserie bird was cooked slowly on a rotating spit, which bastes the skin in its own fat continuously and produces juicy meat throughout. That high fat content works in your favour on reheating: the chicken retains moisture better than a dry-roasted bird, and the skin can get reasonably crispy again with the right method.

Can You Reheat Rotisserie Chicken?

Yes. Rotisserie chicken keeps in the fridge for three to four days in a sealed container. It should be refrigerated within two hours of purchase or cooking. Reheat to 75°C (165°F) throughout, checking at the thickest part of the breast and at the joint between the thigh and body where heat penetrates last. Do not reheat more than once. If reheating a whole bird that has been partially eaten, remove the remaining meat from the carcass first and reheat in portions: it is faster, more even, and easier to check the temperature.

Reheating Carved Rotisserie Chicken in the Oven

The best method for sliced or pulled meat from a rotisserie bird.

1. Preheat the oven to 160°C (320°F).
2. Arrange the pieces in a single layer in an oven-safe dish.
3. Add three to four tablespoons of chicken broth or water over the meat.
4. Cover tightly with foil.
5. Heat for 15 to 20 minutes for breast slices and thigh pieces. The liquid creates steam that keeps the meat moist.
6. Remove the foil for the final three to four minutes if you want the skin to crisp up slightly.

Reheating a Whole Rotisserie Chicken in the Oven

If you want to reheat the bird whole, for presentation or convenience:

1. Preheat the oven to 175°C (350°F).
2. Place the chicken in a roasting dish breast-side up.
3. Add 100ml of broth or water to the base of the dish.
4. Cover loosely with foil, tented over the bird rather than pressed to the skin.
5. Heat for 25 to 30 minutes for a standard 1.2kg bird.
6. Remove the foil for the last 10 minutes to allow the skin to dry and crisp.
7. Check the internal temperature at the thickest part of the breast and at the thigh joint before serving.

Reheating Rotisserie Chicken in the Microwave

Acceptable for smaller pieces when speed matters more than skin quality.

1. Remove the skin if you are eating it: the microwave makes skin rubbery and is better eaten separately at room temperature or crisped briefly under the grill.
2. Place pieces in a microwave-safe bowl with a tablespoon of broth.
3. Cover loosely.
4. Microwave at 70% power for 90 seconds for a single breast portion.
5. Check and add 30-second bursts until hot throughout.

Using Rotisserie Chicken Leftovers

Rotisserie chicken leftovers are particularly versatile as cold protein: pulled directly from the refrigerator into salads, sandwiches, tacos, and grain bowls without reheating. The cold fat in a rotisserie bird is firm and flavourful, and many dishes are better with cold rather than reheated chicken. This also avoids the need to reheat at all.

Which Method Should You Use?

Q: When I pick up a rotisserie chicken from the market, I always think that I am getting a great deal. When they have sales, I always want to pick up more, but I do not know how they would taste after cooling. What is the best way to reheat these chickens?

A: Rotisserie chicken is great for meals any time of day and is versatile enough to be made into various other meals for little to no extra work. You can use the oven or microwave for simple, clean reheating.

For both of these methods, we are assuming the chicken has been broken down and is not in its whole form.

The Microwave Method

To microwave chicken, most people are afraid of it becoming rubbery, and that is a very real possibility. However, to prevent your chicken from becoming rubbery, you need to microwave in short sessions instead of all at once. For rotisserie chicken, depending on the piece, place on a microwave safe plate and microwave on half power for a minute and a half. Flip the piece over, and microwave on half power for another two minutes. Be sure to test for the desired temperature before heating more.

The Oven Method

When you want a good old standby for reheating chicken, the oven is the most reliable. Simply wrap the chicken pieces in foil and heat in a 350 degree oven for 15 minutes. Depending on your preference, you can place the chicken on the racks, or a baking sheet for convenience of removal. Always check that the meat is steaming all the way through even after cooking.

Because the chicken has already been cooked at the store, cooled when you got home, then reheated, you cannot keep the leftovers as it will have been heated to many times. Not only is it destroying much of the flavor, you could possibly be increasing your risk of getting sick! Never reheat food more than once and ensure that is it heated all the way through.