Best Method: How Long To Reheat A Smoked Chicken Half
What is the reheating time required for half a smoked chicken?
It probably takes 8 - 12 minutes to reheat it. Let's see which method suits you best:
If you prefer using an oven:
Wrap the smoked chicken in aluminum foil like putting it in a little foil blanket. Then place it in the middle layer of the oven preheated to 180 degrees Celsius and wait for about 10 minutes. The reheated chicken will be tender and juicy, and definitely not dry!
If you're in a hurry and using a microwave oven:
Remember to cover the chicken with a piece of damp kitchen paper. Microwave it for 2 minutes first, then flip it over and microwave for another 1 minute. Don't heat it for too long continuously, or the meat will easily become dry.
If you want crispy chicken skin:
Brush a little oil in a pan. Place the chicken skin - side down and fry it over low heat for 3 minutes. Then flip it over, cover the pan and let it simmer for 2 minutes. The outer skin will be crispy while the inside remains tender. It's super fragrant!
What's the best temperature to reheat smoked chicken?
The most suitable temperature range is 160 - 180°C (320 - 356°F). When using a home oven, 180°C (356°F) is a perfect choice. Just wrap the chicken loosely in aluminum foil, leaving some gaps for the hot air to circulate. Then bake it in the middle layer of the oven for 10 minutes, and it will be reheated just right.
For the microwave oven, it is recommended to use 70% of the full power. After all, smoked chicken doesn't have much moisture content. If the temperature is too high, the meat will easily become tough. A little tip is to pour some cooking wine or chicken broth over the chicken and then cover it with plastic wrap with holes punched in it. This can make the meat more moist.
When reheating with a pan, the heat control is the most crucial. Medium - low heat, around 150°C (302°F), is the best. First, smear some oil on the cold pan bottom and place the chicken skin - side down. When you hear a slight sizzling sound, it means the temperature is right. When you see the edges of the chicken skin slightly curling, that's a good time to flip it over. This way, the skin will be crispy and the meat will be tender, filling the air with a delicious aroma.
How do you keep smoked chicken moist when reheating?
The method I use most often is the butter - sealing method. Take the refrigerated smoked chicken out and let it sit at room temperature for 20 minutes in advance. Evenly spread softened butter on the surface of the chicken. Apply a thicker layer to parts that are prone to becoming tough, such as the chicken breast.
Fold aluminum foil into the shape of a sealed box. Place two slices of raw carrots or celery stalks at the bottom. Put the smoked chicken in and fold the four sides of the foil tightly. Bake it in the oven at 150°C (302°F) for 8 minutes. The moisture exuded by the vegetables will form a steam circulation inside. When you open it, the chicken is not only moist but also has a faint fragrance of vegetables.
If you must use a microwave oven, try the segmented heating method. After heating it on high power for 15 seconds for the first time, take it out and pour a spoonful of chicken broth or the brine used to soak the smoked chicken on the surface. Let it stand for 1 minute to allow the liquid to penetrate, and then continue to heat it for 10 seconds. Repeat this two to three times. This can maintain the internal moisture better than heating it all at once.
How many times can you reheat smoked chicken?
You can reheat smoked chicken at most once. From the perspective of food safety, if the same portion of meat is thawed and reheated more than twice, the risk of bacterial growth will increase significantly.
Take an ordinary dinner party as an example. For the remaining smoked chicken, I will disassemble it into parts such as chicken legs and chicken breasts on the same day and flatten it in a sealed bag and freeze it.
In this way, each time you take out a piece and put it directly into the preheated oven without thawing. Bake it at 160°C (320°F) for 8 minutes. Heating it directly in the frozen state can minimize water loss and avoid repeated rewarming.
If the reheated smoked chicken is not finished, it is not recommended to refrigerate it again and then reheat it. At this time, it is more suitable to transform it into other dishes. For example, tear it up and mix it into hot noodle soup, or quickly stir - fry it with onions and colored peppers.
Should I add liquid when reheating smoked chicken?
You need to add liquid when reheating smoked chicken in an oven, air fryer or microwave oven, but not when using a pan.
Oven or air fryer: Before wrapping the chicken in aluminum foil, brush a thin layer of cooking oil or honey water on the surface of the chicken. This can not only form a protective film but also replenish fat. If it is a bone - in part, you can pour two spoons of high - quality soup at the bottom of the aluminum foil wrap, but do not pour it directly on the meat.
Microwave oven: Put the smoked chicken into a microwave - safe container with a lid. Pour 3 - 4 spoons of water along the edge of the container (do not pour it on the chicken). Heat it with the lid on but slightly ajar. The water vapor will circulate and moisten the meat without making the surface soggy.
Pan: When pan - frying, no extra liquid is needed because moisture tends to caramelize at high temperatures. However, if the smoked chicken is shredded, I will mix it with half a teaspoon of olive oil first before putting it into the pan. This way, it is less likely to stick to the pan and dry out during stir - frying.
No matter which method you use, the amount of liquid added should not exceed 15 milliliters. Too much liquid will damage the smoked flavor.
How do you know when reheated smoked chicken is ready?
Just insert a food thermometer into the thickest part of the meat and wait for 3 seconds. If the reading is above 74°C (165.2°F), it indicates that the smoked chicken is already reheated thoroughly. Note that you need to wipe the thermometer clean before each measurement to avoid cross - contamination.
If there is no thermometer, you can press the muscles around the chicken leg joint with your fingertips. If the muscle can quickly return to its original state after being pressed, it means that the muscle fibers have relaxed enough.
You can also observe the color of the juice between the meat. Gently pierce the thickest part of the chicken breast with the tip of a fork. If the juice that flows out changes from cloudy when it was refrigerated to clear and light yellow and has a warm feeling, it proves that the internal temperature has reached the safety standard for consumption.
