The Risks of Reheating Chicken in the Microwave

When it comes to fast food prep, microwaves are unbeatable. However, just as with reheating grains like rice, certain foods—especially chicken—can pose health risks. You might be tempted to microwave those leftover chicken tenders, but why exactly is that a bad idea? And what can you do to avoid the potential dangers of reheating last night's chicken?

Why You Should Avoid Reheating Chicken in the Microwave

According to the FDA, although microwaves generate heat within the food, they don't cook it evenly from the inside out. Microwaves struggle to penetrate dense foods, causing the outer layers to heat up first, while the inside remains cooler. This creates cold spots where harmful bacteria, like salmonella, can survive. When it comes to chicken, these cold spots can be risky.

Each year in the United States, foodborne illnesses affect 48 million people, leading to 128,000 hospitalizations and 3,000 deaths. While chicken is a well-known source of salmonella, other foods, like fresh cantaloupe, can carry the same risk. So be cautious with all your food, not just the poultry.

How to Safely Reheat Chicken

There are several methods to ensure your leftover chicken stays safe to eat, because let’s face it, no one’s giving up their microwave anytime soon.

• The first tip is to reheat your chicken in the oven or on the stove. These are the safest methods because they ensure that the entire poultry piece will be reheated evenly from direct heat.
• The second tip is to cover your food while it’s reheating with a vented lid to allow steam out. The moist heat will also help ensure your chicken is reheating at the same rate. If you’re reheating on the stovetop, having a little liquid in the reheating container will also help combat drying the poultry out.

Before checking the temperature, let the chicken rest for a moment. Use a meat thermometer to ensure the internal temperature reaches 165°F in several spots.