Reheating Cooked Chicken Safely | Chicken Shopping Guide

How to safely reheat cooked chicken.

We love helping Kiwis reduce food waste - read our tips on reheating chicken that's already been cooked.

It’s safe to reheat leftover cooked chicken - but only once and only if the cooked chicken was refrigerated within 2 hours of cooking. If the chicken has sat out uncovered for longer than 2 hours do not reheat or eat the leftovers. In these conditions foodborne bacteria can thrive and the chicken could make someone very sick.

For a succulent, safe, chicken dinner, reheat the chicken thoroughly until the centre reaches a core temperature of 75℃ when bacteria is destroyed. Add a little water, gravy or stock to prevent the chicken drying out. We recommend chicken is reheated in a conventional oven or microwave, on the hob or in the air fryer if you desire a crispy skin.

Different ways to reheat cooked chicken

Method	Guidelines	Pros	Cons
Reheat cooked chicken in an air fryer	Preheat the air fryer to 190℃ for 5 minutes. Place chicken in a single layer in the basket. Heat leftover chicken for 6 minutes, turning halfway through. Check the internal temp is 75℃ with a thermometer. Serve	Great for restoring crispness to small chicken pieces with skin on. Very quick.	Doesn’t add moisture so uncoated chicken could dry out if over cooked
Reheat cooked chicken in an oven	Preheat the oven to 190℃. Place chicken in a baking dish and add several Tablespoons of chicken stock or water. Double wrap with foil which will create steam. Cook for 20-30 minutes depending on chicken size. Check the internal temp is 75℃ with a thermometer and serve.	Best option for reheating large bone in chicken pieces or a bird still on the bone. Retains moisture.	Doesn’t crisp the skin although you can brown under the grill after it is cooked. Takes longer than other methods.
Reheat cooked chicken on the hob	Remove bones and slice or shred chicken first. Place several Tablespoons of chicken stock in a sauteing pan and bring to a rapid boil. Reduce to a simmer then add the chicken pieces and cover with a tight fitting lid. Cook on a simmer until the meat temperature has reached 75℃.	Best option for boneless, skinless chicken. Retains moisture. Stock can be replaced with a cook in sauce or a chicken gravy.	If using stock, watch that the pan doesn’t burn and the chicken sticks. Not suitable for coated chicken which will become soggy.
Reheat cooked chicken in the microwave	Spread chicken pieces onto a shallow, microwavable dish. Add 3 teaspoons of water over the top of the chicken plus a drizzle of olive oil. Cover and heat for one minute on full power, turn chicken and cook in 30 second intervals until internal temp reaches 75°C	Fastest and most convenient cooking method. Not recommended for a whole bird.	Can result in rubbery, dry chicken. Not suitable for coated chicken which will become soggy.
Slow cooker or crock pot	Slow cookers or crock pots are not recommended for reheating cooked chicken because these methods are based on low/slow cooking and the internal temperature will not reach the safe level of 75℃.