Grilling Tip: Plan Ahead for Leftovers

Leftovers from the grill taste best if they are re-heated on the grill, especially if you plan ahead.

On a typical night at home I am cooking for two. With a recipe using a whole chicken like the Balsamic Barbecue Chicken, I plan ahead for leftovers. This means pulling two of the chicken quarters off the grill 5 to 10 minutes before they’re completely cooked. Once they’re cool enough, they go straight into the refrigerator. When the time comes to enjoy the leftovers, I can reheat them on the grill. The outside of the chicken can be crispy, and the inside heated through, all without overcooking the food and drying it out. I find it much more pleasant than using the microwave.

For thin foods grilled over direct heat with short cooking times, we suggest reheating over the same temperature fire used during the first cooking. For foods originally cooked with indirect heat, you can usually reheat over a low, direct heat of about 350°F to 400°F.

This secret works well for all kinds of grilled food, even hamburgers, but it can prove most valuable when a dish requires a little more prep work. You can do the prep once, but enjoy the fruits of your labor a couple of times.