Insert the thermometer into the thickest part of the chicken. If your dish doesn’t have a lid, cover the dish tightly with aluminum foil.
Cook it for 5 minutes so the skin turns golden.
The pieces should be between 1 to 2 in (2. 5 to 5 cm) in size.
Use vegetable, canola, or coconut oil.
Keep in mind that some of the edges may become crispy as the chicken reheats. Because the pieces will be too small to check with a meat thermometer, it’s important to heat them until they’re steaming hot.
To speed up the reheating time, try pulling the chicken into pieces or shredding the meat. Set the pieces or shredded meat on the microwave-safe plate.
If you’re reheating pieces or shredded chicken, heat the meat for 1 1/2 minutes before you start checking the temperature. Try pouring a bit of chicken or vegetable broth in the dish with the chicken so it doesn’t get too dry.
Ensure that the chicken is on an oven-safe plate and heat it for 5 minutes.
