How to Reheat Chicken in Microwave in 2 Easy Steps
Are you searching for the best way to reheat chicken in microwave? The fact is, there are a lot of confusing instructions for this task floating out there on the web. If you’ve found yourself caught up in that tangle, it’s time to relax. I’ve got you covered. My method to reheat chicken in microwave is the best!
I’m Amy—a foodie and chef, and I’ve made it my mission to demystify the best ways to reheat the many different foods we love. I’m all about simplicity and making the most of the modern conveniences we have at our disposal. I’m also a kitchen techno-science nerd. (Yes, cooking is serious science, folks!) So, any time there’s a new technique, gadget, or appliance that makes time spent in the kitchen easier, I’m all over it like white on rice! But most importantly of all, I’m also all about taste and texture. I don’t think anyone should have to sacrifice on those things for the sake of convenience. Even if you’re just heating something up, it should still taste great!
Today, I’m focusing on one of our favorite foods—chicken, and more specifically, how to reheat it in the world’s most time-saving appliance, the microwave. But before we begin, it is very helpful to understand how microwaves actually work.
Your Microwave Oven – Science in a Nutshell!
Your microwave oven is a big box made of stainless steel. Behind an interior wall is a gizmo called a magnetron. That magnetron is basically a tube, and inside that tube are two powerful magnets along with a block of metal that has a bunch of holes in it.
When your microwave is turned on, power goes into that tube, and those magnets force the energy in the form of electrons through that block with the holes. As that happens, those holes spit out microwaves. Those microwaves then get forced into the main compartment and they bounce around in there for as long as the machine is running. The steel walls knock them back, but everything else they hit absorbs them. This includes that big spinning platter and the food inside, too.
Microwaves interact with water to heat up food. When a microwave hits a water molecule inside the food, it makes it vibrate, and that vibration creates heat. Then, that heat warms up your food. So, the more water content a food has, the faster the microwave will work. But here’s the thing. The water content inside your food that the microwave is using to heat it up? It’s also evaporating it at the surface. So, when you reheat chicken in microwave, it is losing some moisture as it heats up. Thus, you end up with something that is chewier, drier, or denser on the inside to some degree, but damp on the outside—meaning soggy, not crispy.
The Dilemma: When to Reheat Chicken In Microwave
And this, my friends, is the dilemma we face when we reheat chicken in microwave:
First, how do we maintain moistness so the texture of our chicken doesn’t become unpleasant?
And secondly, can we somehow restore crispiness to the outer surface when there is a layer of skin or a coating involved?
The second question above may not apply if you are simply reheating uncoated, skinless chicken or don’t care about that outer texture, but the issue of moisture loss is always a concern if you reheat chicken in microwave. We never want our chicken to be dry.
But regardless, I’ve addressed both of these problems in the directions that follow, and they apply to boneless chicken pieces as well as chicken on the bone.
Ready? Let’s get to it!
Part 1: How to Reheat Chicken in Microwave – No Skin or Coating
Use this method to reheat chicken in microwave if it does not have skin or a coating (or if you don’t care about crispiness on the outside). Otherwise, skip ahead to Part 2.
- Begin by removing your chicken from the fridge and allowing it to come to room temperature for about 15 minutes.
- Arrange your chicken in a single layer on a large, microwave-safe plate. Position it so that larger pieces are on the outer edges and smaller pieces are towards the center.
(Why do we do this? Because microwaves enter your food from the outer edges of the plate and work their way inwards. They always get to the center of the plate last. By putting the smaller pieces in the center, you lessen the chances of those smaller pieces becoming overcooked while the larger pieces are still heating.)
- Next, sprinkle a few teaspoons of cold water (or about 1 teaspoon per cup of food) over your chicken. This way, you are replacing some of the moisture that you would otherwise be zapping away when you are microwaving cooked chicken, and helping it to stay juicy.
- Cover the chicken. This covering could be a couple of loose pieces of microwave-safe plastic wrap—but personally, I think that just makes everything taste like plastic! A better choice is a glass bowl inverted over the top of your plate. But the best choice is a lid that is made for this purpose. Here’s a great one by HENYU if you don’t have one.
(Why do we cover the chicken? To help it retain moisture and also help it reheat more evenly.)
- Reheat chicken in microwave for one minute at full power. Then, check it. If it’s hot (ideally at 165ºF), it’s ready. If not, turn your pieces over, and then microwave for another 30 seconds. Keep doing that every 30 seconds until you have reached the desired temperature.
Microwave times can vary depending on how much food you are heating and the individual appliance. It’s important to keep checking frequently. You want to pull the chicken out as soon as it comes up to temp and not any later than that. The longer you go, the drier your chicken is going to get.
PS… Did you know that microwaves become less efficient and more dangerous as they age? If your microwave is more than 7 years old, its magnetron is likely wearing out. Here’s a great one by trusted-brand Black & Decker when you are ready for a new one.
Part 2: How to Reheat Chicken in Microwave – With Skin or Coating
If your chicken has skin or coating on it and you want to achieve some crispiness when you reheat it, this method to reheat chicken in microwave is for you.
- Begin by removing your chicken from the fridge and allowing it to come to room temperature for about 15 minutes.
- Arrange your chicken in a single layer on a large, microwave-safe rack. (A rack works better than a plate in this case because it lets air reach the bottom of your chicken. Here’s an excellent rack if you need one.) Position the chicken in a circle so that the larger pieces are on the outside and the smaller pieces are towards the center.
(Why do we put smaller pieces in the middle? Because microwaves enter your food from the outer edges of the plate and work their way inwards. They always get to the center of your plate last. By putting the smaller pieces in the center, you lessen the chances of those smaller pieces becoming overcooked while the larger pieces are still heating.)
- Next, place some olive oil or butter in a small glass bowl (about 1 teaspoon per cup of chicken) and warm it up in the microwave by itself for about 20 seconds, or until it’s very hot and bubbly.
- Next, immediately sprinkle or brush that heated olive oil or butter on the chicken on both sides.
(Why add the hot oil/butter? That oil is only going to get hotter as your chicken warms up, helping to “fry” that outer skin layer or coating once again. It’s not going to be perfect, but it will be less soggy than if you skip this step. It also adds nice flavor.)
- Do not cover the chicken. Even though the chicken may reheat a little less evenly without a cover, you won’t be trapping steam inside, which helps to avoid making your skin or coating soggier.
- Reheat chicken in microwave for one minute at full power. Then, check it. If it’s hot (ideally at 165ºF), it’s ready. If not, turn your pieces of chicken over, and then microwave for another 30 seconds. Keep doing that every 30 seconds until you have reached the desired temperature.
Note: It’s especially critical here to take the chicken out as soon as you reach temperature and not any later. The longer you go, the drier your chicken will become.
Hack for an even crispier skin or outer coating: Put your heated pieces directly on the rack of your toaster oven and toast them for about two minutes on each side (turning the pieces over halfway). It’s still not going to be perfect and may be messier, but this added step is about as close as you will get to crispiness when you reheat chicken in microwave. (My favorite method of reheating chicken for a crispy coating is the air fryer, however. If you are interested in doing that, see my tutorial here.)
Frequently Asked Questions
How long is it safe to keep leftover cooked chicken in the fridge?
Three days. Any longer than that and it could make you sick because of bacteria that build up. To keep it longer, you can freeze it for up to three months.
Are these instructions good for reheating cooked chicken in microwave?
Yes, these instructions are only for cooked chicken, not raw chicken.
Can I reheat chicken wings microwave?
Yes, these instructions to reheat chicken in microwave work for chicken wings, too. You can also use them for reheating rotisserie chicken in microwave as well.
My chicken is already cooked, but it’s still frozen. What do I do?
That’s a little more involved. I have a special tutorial just to reheat chicken in microwave when it is still frozen right here.
