How to Thaw Chicken Fast, According to Food Safety Experts

frozen chicken legs on grey surface — Credit:
Getty / Qwart

Chicken is a staple in most households. It’s affordable, versatile, and a crowd-pleaser—and having some in the freezer is a convenient way to always have this lean protein on hand. But we’ve all been there, forgetting to thaw chicken the night before.

Luckily, there are some techniques for thawing chicken that are relatively quick, easy, and safe. It all depends on how much time and effort you have. We spoke with two food safety and science experts who shared their two favorite methods for defrosting fast, their go-to method for thawing that takes a little longer, plus two methods that should be avoided at all costs to avoid chicken entering the "danger zone" and risking exposure to foodborne pathogens.

Mary Anne Amalaradjou, DVM, MVSc, MS, PhD associate professor of food microbiology at the University of Connecticut
Isabella Maczko, CFS, PCQI certified senior food technologist at Parker Development, Inc.

The Danger Zone and Why It's Essential to Defrost Chicken Safely

When thawing chicken, you need to avoid the danger zone. That is the name given to the ideal temperature for most bacteria to flourish, says Mary Anne Amalaradjou, associate professor of food microbiology at the University of Connecticut. At this temperature, bacteria can grow and increase in number rapidly, increasing the risk of food poisoning and spoilage. According to the USDA, this range is between 40 and 140 degrees Fahrenheit. When food enters the “danger zone,” a few things happen according to Amalaradjou:

Rapid bacterial growth: Harmful bacteria like Salmonella, E. coli, Listeria monocytogenes, and Clostridium perfringens double in number every twenty minutes in this temperature range.
Increased risk of toxin production: Some bacteria, like Staphylococcus aureus and Clostridium perfringens, produce heat-resistant toxins. In other words, this bacteria cannot be killed off by cooking the food.
Food spoilage and changes in quality: Even if the bacteria doesn’t make you ill, meat left in the danger zone for too long can develop unpleasant odors, slimy texture, and discoloration due to microbial activity.
Increased risk of foodborne illnesses: Exposure to harmful bacteria rapidly increases the likelihood of experiencing a foodborne illness.

Thawing Chicken in the Microwave

The quickest way to thaw chicken quickly and efficiently is in the microwave. You are essentially starting off the cooking process, and the microwave’s defrost setting will slowly thaw the chicken from the inside out.

Prep the chicken: Remove any packaging and place the chicken in a microwave-safe dish.
Use the defrost setting: Select the proper defrost setting (there is often one specifically for chicken or meat) and set the timer.
Microwave: Let the microwave do its work. Be sure to flip the chicken every few minutes to help ensure even thawing.

How Long It Takes to Thaw Chicken in the Microwave

As a rule of thumb, it takes between 8-10 minutes per pound of chicken to defrost in the microwave. Check that it is thawed by feeling the meat–it should feel soft and bouncy to the touch. If you’re still unsure, use a small paring knife to cut a slit into the thickest part to get a better look. Keep in mind that microwaves vary by brand and voltage—if your microwave is on the more powerful side, start checking the chicken a few minutes early; otherwise, you may need to add on a few more minutes.

Food safety and microwave thawing: Chicken defrosted in the microwave should be cooked immediately after thawing says Isabella Maczko, senior food technologist at Parker Development, Inc. This is because the chicken can start cooking during the defrost cycle. "Putting partially cooked chicken back in the refrigerator to sue later could cause bacteria growth and spoilage," she explains.

Thawing Chicken in Cold Water

The second quickest way to thaw chicken is in a bowl of cold water. However, it does take more work and resources, according to Maczko.

Prep the chicken: Remove any packaging and place the chicken in a leak-proof package or plastic bag.
Place in water bath: Place the chicken in a container filled with cold water (below 40 degrees). Make sure that the chicken is completely submerged in the water.
Change the water often: To ensure that the chicken does not enter the “danger zone,” Maczko says the cold water must be changed every 20-30 minutes.

How Long It Takes to Thaw Chicken in Cold Water

One pound of chicken takes about one hour to thaw using this method. If you’re defrosting a whole chicken like this, plan on it taking somewhere around three hours.

Just like when using the microwave method, both Maczko and Amalaradjou recommend cooking the chicken immediately after thawing in cold water.

Chicken parts thaw faster than whole chicken: For any of these thawing methods, working with individual chicken pieces rather than a whole bird will help speed up the process. If you buy a fresh chicken to freeze, consider breaking it down before storing it in the freezer.

Thawing Chicken in the Refrigerator

Both Amalaradjou and Maczko agree that while thawing chicken in the refrigerator might not be the fastest method, it is the easiest and safest option. The refrigerator method is the preferred method for both experts. All it takes is time, so remember to do it in advance.

Refrigerate the chicken: Remove the chicken from the freezer and transfer it to the refrigerator. Amalaradjou prefers to thaw meat in a leak-proof bag on a lower rack in the back of the refrigerator. “This helps prevent cross-contamination in case of any drips or leakage,” she says.
Let it thaw: There’s nothing else for you to do! Just let time do its thing.

How Long It Takes to Thaw Chicken in the Refrigerator

According to Maczko, about 24 hours is enough time to fully defrost one pound of chicken, so this is ideal for chicken pieces rather than whole birds if you’re strapped for time. She recommends cooking chicken thawed in this manner within 48 hours after it was initially put into the refrigerator.

Cooking Without Thawing

Cooking chicken straight from the freezer without thawing it is also an option. Amalaradjou notes that when there is not enough time to thaw frozen food, it is safe to cook foods from their frozen state. However, the cooking time will increase by about 50 percent compared to the recommended time for fully thawed or fresh meat and poultry.

Techniques You Should Never Use to Thaw Chicken

Two methods are absolute no-no’s when it comes to food safety.

On the counter: Defrosting chicken at room temperature is never a good idea. It takes far too long for the meat to evenly thaw this way—that will cause the chicken to enter the “danger zone” where bacteria have the optimal environment to grow.
In hot water: The same goes for using hot water. This can cause uneven thawing, where the outer parts start to cook while the inside remains frozen, increasing bacterial risk.