Food

Here’s How to Thaw Chicken Safely

Here’s what’s best, what’s fine in a pinch—and what never to do.
Chicken breasts
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When dinnertime rolls around, the all-too-common dilemma of how to thaw chicken often arises. That’s because not all of us have the foresight to plan ahead and pull the chicken out of the freezer with enough time for it to defrost before we need to get cooking with it.

How to thaw chicken is a dilemma because there are tons of hacks out there promising to do so quickly—but some are too good to be true, resulting in weird textures, unnatural flavors, and sometimes even foodborne illnesses.

That's why it's so important to learn how to thaw out chicken safely, since many of us rely on freezing our poultry to get us through the busy workweek. If simply refrigerated, this animal-based ingredient has a lifespan of four to five days max before it’s at risk of spoiling. Stored properly in the freezer, however, it can last almost indefinitely. It's not exactly easy for many of us to consume an entire one- or two-pound pack of chicken in a single sitting, so freezing the extra will help you avoid eating chicken breast recipes several days in a row to ensure nothing goes to waste. 

Whether you’re already storing chicken in the freezer or we’ve convinced you to consider this option, knowing how to defrost chicken is of the essence. Here’s everything you need to know to thaw raw chicken quickly, safely, and efficiently.

What shouldn’t you do when thawing chicken?

First, before we get into the options for safe thawing, let's discuss some of the most common mistakes out there: You should never thaw your chicken breast by leaving it out on the kitchen counter at room temperature or submerging it in hot water. 

Both of these methods risk letting your chicken enter what the Food Safety and Inspection Service (FSIS) at the United States Department of Agriculture (USDA) calls the Danger Zone—the temperature range between 40 and 140 degrees, at which bacteria begin to grow more rapidly, Philip Tierno, PhD, clinical professor in the departments of microbiology and pathology at NYU Langone Medical Center, tells SELF. That bacterial growth can lead to foodborne illnesses, which can cause symptoms like nausea, diarrhea, and vomiting.

Even if it seems like your chicken is still totally cold after a few hours on the counter, odds are parts of it are already dangerously warm. While the frozen center continues to defrost, the parts of the chicken closer to the surface have likely already defrosted and are more likely to develop harmful bacteria growth the longer they sit out, he explains. 

What’s the best way to thaw chicken?

Cooks and safety experts agree: Letting your chicken naturally defrost in the fridge for a full 24 hours (or even a bit longer) is both the safest way and the tastiest thawing method. It's no effort, hard to mess up, and lets you get other stuff done in the meantime.

Abbey Sharp, RD, blogger and author of the Mindful Glow Cookbook, tells SELF that she prefers this method because it "requires the least amount of fussing and attention” and “helps maintain the texture and integrity without the chicken meat getting waterlogged.”

The USDA and Dr. Tierno also agree that this method is safest says because it eliminates the risk of your chicken entering the Danger Zone. That also means it’s the slowest, though, so you’ve got to think ahead a little. While the exact length of time required depends on things like the temperature your fridge is set to, where in the fridge you put the chicken, and the size of the chicken breasts, you can generally expect to budget at least one day, if not two, according to the USDA. (So if you want to make chicken for dinner on Tuesday night, for instance, you'll want to transfer it from the freezer to the fridge on Sunday night or Monday.)

You do have some leeway with the timing, though. Once thawed, the chicken will stay good in the fridge for a day or two before cooking, per the USDA. And if dinner plans change in that time period, it’s totally safe to put the chicken back in the freezer without cooking it. (More on that in a bit.)

How can you thaw frozen chicken fast?

If you're wondering how to thaw chicken fast, though, that’s a slightly different story. Obviously, planning a day ahead isn’t always feasible. If you find yourself in a poultry pinch, consider treating your chicken like an Olympic athlete and embrace the cold water soak. Fair warning, though: The cold water method requires “a lot of babysitting,” which is why Sharp says she only uses it sparingly.

Here’s what you do, as the USDA lays it out: First, either leave the chicken in the airtight packaging it came in, or put it in a leak-proof plastic bag. This prevents bacteria in the surrounding air or water from getting into the meat. (And yes, that also means you shouldn’t be washing chicken either.) Then, submerge it in cold tap water, which you need to change out every 30 minutes or so as the chicken thaws and the water warms up. Set a timer on your phone if you know you’re likely to forget what you were doing.

How long the whole water bath thing takes depends on the water temperature and the amount of chicken. A pound of chicken breast might take just an hour or less, while a three- or four-pound whole chicken will take two or three hours, the USDA says. Cook it right away once it’s thawed. 

Can you defrost chicken in the microwave?

People often look to the microwave when trying to defrost chicken the quickest way possible. But the microwave method barely makes the cut, because, although it is speedy, it can also be risky if not done right.

The main problem is that if you don’t cook the microwave-defrosted chicken right away, you run the risk of bacterial growth. "You need to cook the chicken immediately after it's been thawed in the microwave, since it essentially starts the cooking process and puts the meat in the food safety Danger Zone," Sharp says. If you let this partially cooked meat sit around, any bacteria present will not have been killed yet, giving it the chance to grow, the USDA explains.

The other drawback is that, even if you do it safely, microwave-thawed chicken breast is not going to be the most delectable choice. 

"In my experience, most chicken pieces are not equally shaped all over, so by the time a thicker piece thaws through, the thinner, smaller bits and edges have already started to cook and get rubbery," Sharp says. And nobody wants a rubbery chicken breast for dinner.

Do you need to thaw chicken before cooking?

You can also say screw it to the whole defrosting thing and simply cook your frozen chicken as is. It will just take about 50% longer than the cook time recommended for fresh or already-thawed chicken, the USDA says, but you can speed this up a bit by cutting the chicken into smaller pieces. (So a 30-minute bake time will become roughly 45 minutes.) That’s why Sharp says it works best for chicken breast recipes that already take a bit longer to cook, like stews or soups.

While it’s perfectly safe to cook frozen chicken on a stovetop, according to the USDA, it’s not advisable if the golden-brown exterior you’d expect from pan-sautéing is what you’re after. “It's not ideal if you want to get a nice crispy caramelized surface because the excess moisture in the frozen chicken prevents browning," Sharp explains.

Can you refreeze defrosted chicken?

Yes, you can, but there are a few conditions. According to Dr. Tierno, the rules of the Danger Zone always apply, especially when thawing and refreezing. As long as the temperature of your chicken doesn't enter the range between 40 and 140 degrees and you avoid cross-contamination and refreeze it within two to three days of defrosting, your bird will be safe to eat. 

However, experts still don’t recommend freezing, defrosting, and refreezing chicken because—though it's safe—it definitely won't make it taste good. When in doubt, always try to wait until you’re absolutely sure that chicken is what you want before transferring any poultry from the fridge to the freezer.   

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