The Best Way To Reheat a Rotisserie Chicken

A Costco (or Publix) rotisserie chicken is a weekly grocery staple for me. It doesn’t even need to be on my list—I know it’ll end up in my cart. It’s the backbone of countless lazy meals: I’ll use the carcass to make stock or chicken soup, slice up the breast for sandwiches and salads, or toss the shredded meat into pasta for an easy protein boost. The possibilities are endless.

But depending on how long my grocery run takes—or how cold it is outside—my chicken sometimes gets home less than toasty. And while lukewarm chicken isn’t exactly appetizing, it can also be risky. According to food safety experts, cooked poultry is safe to eat at an internal temperature of above 165°F, so it’s best to reheat it properly before digging in.

Here are the best ways to reheat your rotisserie chicken, whether you want the whole thing or just a little snack.

How To Reheat a Whole Chicken

Just got home from the store and not quite ready to dig into that steaming bird? Or maybe you took too long cruising the aisles and now dinner’s lukewarm at best. Here’s how to fix that.

Preheat your oven to 350°F. Place the chicken—along with all those flavorful juices and rendered fat—in a large, low-walled, oven-safe casserole dish. Pour about 1 cup of water or chicken stock (boxed is fine!) into the bottom of the dish to help keep the bird moist. Cover tightly with foil, sealing the edges well, and heat for about 20 minutes or until warmed through.

To double-check, use a meat thermometer: the internal temperature should reach 165°F.

If you want to bring back that irresistible crispy skin, remove the foil, turn the oven up to 400°F, and bake for another five minutes.

How To Reheat Shredded Chicken

Perfect for sandwiches, salads, or topping a brothy soup, shredded rotisserie chicken is endlessly versatile. I like to take two forks and pull apart the breast meat while it’s still slightly warm—it makes for easier shredding.

For this one, your skillet is the best bet. Add a tablespoon of neutral oil (or, even better, some of the chicken fat from the bottom of the rotisserie bag) to a large cast-iron skillet over low heat. Add the shredded chicken and cook for about five minutes, stirring occasionally, until it’s heated through, fragrant, and just starting to turn golden.

If you prefer juicier meat, cover the skillet while it warms. For crispier bits—perfect for tacos or grain bowls—leave the skillet uncovered to let the edges brown slightly.

How To Reheat Individual Chicken Pieces

If you’ve got an air fryer, this is hands down the best way to reheat individual chicken pieces while keeping that skin irresistibly crisp. Preheat your air fryer to 350°F and arrange the legs, wings, or other pieces in a single layer, skin side up, so they can crisp evenly.

Heat for about five minutes, or until the chicken is warmed through and the skin crackles when you tap it.

For extra-juicy meat, you can lightly spritz or brush the chicken with a bit of oil before reheating—it helps lock in moisture while keeping things golden.