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Best method to reheat grilled chicken?

Shawnodell83
Shawnodell83 Posts: 53
edited January 2019 in EggHead Forum
I like to grill a bunch of chicken breasts and reheat throughout the week for dinner. What is your preferred method without drying out the meat? 
Edwardsville, IL (Near St. Louis, MO)
Large Big Green Egg & Weber Genesis II 
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Comments

  • hoosier_egger
    hoosier_egger Posts: 6,808
    Hard to beat reheating using a sous vide. That's my go to
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • Shawnodell83
    Shawnodell83 Posts: 53
    ColtsFan said:
    Hard to beat reheating using a sous vide. That's my go to
    I dont have that system yet 
    Edwardsville, IL (Near St. Louis, MO)
    Large Big Green Egg & Weber Genesis II 
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  • Mattman3969
    Mattman3969 Posts: 10,458
    You can heat water in a pan and vac pac or ziplock the breast and submerge in the hot water.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Carolina Q
    Carolina Q Posts: 14,831
    I reheat most beef/pork/chicken in my toaster oven. About 350° until it's warm enough to suit (10-15 min maybe?). Not pre-heated, just put the meat in and turn on the oven. Wrap loosely in foil, can still see some of the meat where the foil isn't completely sealed. Been doing it for awhile now. 

    The only thing I reheat with sous vide (or even just a pot of 160° water) is pulled pork. The ONLY way to fly for that particular delicacy.

    Veggies in the microwave usually.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Mattman3969
    Mattman3969 Posts: 10,458
    You must be easy to please.  Lol.  

    Why segregate all the great proteins except pork?   Serious question  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Shawnodell83
    Shawnodell83 Posts: 53
    I did the ziplock bag in boiling water method - worked out perfectly 
    Edwardsville, IL (Near St. Louis, MO)
    Large Big Green Egg & Weber Genesis II 
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  • Carolina Q
    Carolina Q Posts: 14,831
    Mattman3969 said:
    You must be easy to please.  Lol.  

    Why segregate all the great proteins except pork?   Serious question  
    If you say so.

    As for pork, not all pork, just NC style barbecue. Because every other method I've tried for reheating pulled pork absolutely SUCKS. Saucepan, Coke, microwave, oven, with or without added sauce, whatever. Vac bag and hot water is the only way.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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