How to Thaw Chicken Safely
Thaw chicken safely in the refrigerator, cold water, or microwave; never on the counter, and cook promptly after faster thawing methods.
Quick reference
- Method: Typical timing What to do next
- Refrigerator: Several hours to 1–2 days Keep covered; cook soon
- Cold water: About 1 hour per 2–3 lb Change water every 30 minutes
- Microwave: Minutes; varies by appliance Cook immediately
The safest ways to thaw chicken
The safest answer to how to thaw chicken safely is to use the refrigerator, cold water, or a microwave. Keep chicken in its original packaging or place it in a leakproof bag. Never thaw raw chicken on the counter, in warm water, or anywhere it can sit at room temperature. Choose the refrigerator when you can plan ahead; use cold water or the microwave when dinner is sooner.
Refrigerator method
Place the wrapped chicken on a plate or in a shallow container to catch leaks, then refrigerate it at 40°F / 4°C or below. Small pieces may thaw in several hours, while a whole chicken or large package can take one to two days. Once thawed, keep the chicken refrigerated and cook it promptly—ideally within a day or two, depending on the cut and package instructions.
- Keep chicken on the bottom shelf.
- Do not leave it uncovered near ready-to-eat food.
Cold-water method
For faster refrigerator-free thawing, seal the chicken in a leakproof bag and submerge it in cold tap water. Change the water every 30 minutes so it stays cold. Smaller cuts may thaw in about an hour; larger packages take longer, and thickness affects the timing. Cook the chicken immediately after it thaws. If the package leaks, rebag it before continuing.
- Use cold water, never hot or warm water.
- Keep the chicken fully submerged.
Microwave method
Use the microwave’s defrost setting and follow the appliance instructions, turning or separating pieces as directed. Because some areas may begin to warm or cook during microwave thawing, do not store the chicken for later. Cook it immediately after microwave thawing, using a method that brings every part to a safe internal temperature. Microwave power, package size, and shape can change the timing.
- Remove foam trays and non-microwave-safe wrapping.
- Shield thin edges if your microwave instructions recommend it.
Finish safely
After thawing, wash your hands and clean any surfaces that touched the raw chicken. Cook poultry until the thickest part reaches 165°F / 74°C, checking with a food thermometer without touching bone. If you are not cooking the chicken right away, the refrigerator method is the practical choice. Discard any chicken that has been left at room temperature rather than trying to chill it again.