Reheating Grilled Chicken...best way?
I grilled chicken (boneless chicken breasts...not too thin) last night, grilling enough for last night's dinner and tonight's. My problem with doing this...in the past...has been I have a tendency to overheat or over-something the chicken on Day 2 and it's dry. None of the kids will eat it cold (they'll only eat Nancy's Asian chicken cold and that's not what I did this time!). I've tried a number of different reheating methods, but I still seem to dry it out too much. Thankfully, they don't care...but I do!
What's the best approach? Thanks!