How long can frozen chicken sit out?

Barbecue pals is a participant in the Amazon Services LLC Associates Program,so some links on this page can be affiliate links which means that, if you choose to make a purchase, I may earn a small commission at no extra cost to you.

Last Updated on: 23rd October 2022, 02:18 am

Freezing chicken is really effective for storing chicken for a long time, but to use a frozen chicken, you will need to thaw it first.

When thawing frozen chicken, a lot of people wonder how long frozen chicken can sit out.

According to the USDA,raw chicken can sit at room temperature for 2 hours.

After 2 hours, it will be contaminated with bacteria, making it unsafe for eating.

But if the temperature threshold is around 90°F, then it is only safe for 1 hour.

Thawing is an important step in softening and preparing frozen chicken for cooking.

But when thawing, you should keep in mind to avoid your chicken’s contamination by bacteria and pathogens.

in addition you should also keep in mind how long will thawed chicken sit out

Bacteria present on the surface of chicken have a different growth rate depending on the temperature.

These bacteria typically grow faster at temperatures ranging from 40 to 140 °F, hence the term “danger zone” for thawing chicken.

How long can frozen chicken sit out at different temperatures?

A frozen chicken can sit out for different times depending on its environment.

The most important factor in the environment that affects the quality of chicken is the temperature at which it is left.

Here are the most common temperatures and their times.

The bacterial growth rate varies depending on the temperature of the environment.

Here are the most common temperatures and the time for which uncooked or cooked chicken can sit out.

Chicken left at room temperature

It is the most common mistake that people make when handling chicken.

Some people leave the chicken on the counter while purchasing other things from the grocery shop, while others forget to store the chicken properly and leave it overnight.

The room temperature falls within the danger zone of storing.

In other words, the room temperature is usually set at a temperature of 70 °F, which is between the range of 40 °F-140 °F, which is known as the danger zone of storing chicken.

According to the USDA, chicken can be left at room temperature for no more than 2 hours.

If the chicken was left out for more than two hours, then it would be of no use.

You should consider discarding it to keep yourself at the safe end.

Chicken left at 90°F

Another temperature at which chicken is usually stored is 90°F.

Some people consider that it is a bit warmer than the room temperature, so you might think it might slow the bacterial growth, but the reality is the opposite.

Bacteria grow faster at 90°F than at room temperature.

The reason is that 90 °F is a favorable temperature for the growth of bacteria, which leads to the bacteria’s growing at a faster rate than at room temperature.

So, if you leave your chicken out at 90 degrees Fahrenheit for 1 hour, it will go bad.

According to the USDA, chicken that is left out at 90°F should only be used within an hour.

If the chicken was left at 90°F for more than an hour, you should consider discarding it yourself at the end of its life.

Bacterial growth is 4-5 times higher at 90°F than at room temperature.

Chicken left in danger zone (40-140°F)

The temperature range between 40 and 140°F is called the danger zone for the storage of chicken.

The reason is that it is a favorable range for the growth of bacteria, so bacteria can grow at a faster rate and spoil the chicken quickly.

If you are going to store the temperature at this range , then you should keep in mind that it is often advised to even smoke the chicken at this temperature because bacteria can grow rapidly at this temperature.

Then if you just let the chicken sit at this temperature, then the situation will be even worse.

Bacteria normally replicate every 20 minutes, but when placed in the danger zone, replication is 4-5 times faster.

So we can say that the bacteria will replicate within 4-5 minutes if the chicken is left in a danger zone.

Keeping in mind the rate of multiplication of bacteria in the danger zone, we would advise you to not store chicken in the danger zone at all.

If you ever do it by mistake, then you should use it within 30 minutes to 1 hour.

If more time has passed, then the only thing you can do is to discard it.

Chicken left at below 40°F

If the chicken is left at a temperature below 40°F, then it will be safe to eat it even after 3 days to several months depending on the temperature.

The rate of the growth of bacteria is slowed down at this temperature, and chicken can retain its quality for a longer time.

The temperature below 40°F falls into two categories.

The first one is the temperature difference between the range of 32–40°F (0–4°C) which is also known as refrigeration.

The second range is below 32°F (0°C), which is also known as freezing.

Refrigeration is a really effective way of storing chicken if you want to use it after sometime.

The chicken can be left to be stored in the fridge for 3–4 days without going bad.

If you want to store your chicken for an even longer time, then consider freezing it.

Freezing is really helpful in storing chicken for prolonged periods.

You can store chicken in the freezer for 3–4 months.

Some people even use it for up to 9 months, but we would recommend you use it within 3–4 months because longer storage can result in freezer burns.

How long can frozen chicken sit out? Things to consider

As discussed above, leaving the chicken out for more than 2 hours results in the growth of bacteria.

But the growth or rate of multiplication of bacteria can be different from chicken to chicken due to various factors.

As a result of their environmental conditions, some chicken may become hazardous to health even before 2 hours.

According to the USDA , chicken should be left to sit out for no more than two hours.

If the chicken has been left at room temperature for more than two hours, then you should discard it to keep yourself at your wit’s end.

Additionally, if the temperature is above 90°F , then chicken is only good for 1 hour.

After that, you should avoid cooking it.

Rather, while discarding it, you will have to be careful to avoid contamination.

If you come into direct contact with such a chicken, then consider washing your hands with a disinfectant.

There are various factors that can contribute to the growth of bacteria on the surface of chicken.

The most common of them are temperature, time, hygiene, freshness, and airflow.

We are going to explain all of them in detail to let you know how they affect the quality of chicken.


Temperature is the most crucial factor in the determination of whether the chicken has gone bad after 2 hours or not.

The multiplication of bacteria is highly sensitive to the temperature of the environment, and the rate of multiplication varies depending on temperature.

As a general rule, chicken can go bad after 2 hours if it is placed at room temperature.

But if the temperature is between 40 and 140°F, then it can increase the rate of growth of bacteria by 4 to 5 times.

This range is usually known as the danger zone .

It is a myth that bacteria only grow faster at warm temperatures.

The reality is that it depends on the properties of food.

If the food is used cold, then it should be placed at a temperature of below 40°F to avoid bacterial growth.

If you’re using a food that’s typically served warm, raising the temperature above 140°F can also stop the growth of bacteria.

The main point is to stay out of the danger zone, i.e.40-140°F temperature range to slow down the bacterial growth.

The range between 40 and 140°F provides the bacteria with favorable conditions to grow.

due to which their rate of multiplication increases by 4-5 times.

These can lead to the early contamination of the chicken if left to sit out.

So, if two chicken chunks are left out at the same time, one at room temperature and the other at a temperature below 40 °F or above 140 °F, the latter will have less bacteria contamination while the former will be more infected due to the favorable temperature.


It’s a no-brainer that if we are measuring the quality of chicken in terms of time, then time is also an important factor.

Time is important because the growth of bacteria keeps increasing over time , so the more time passes, the more pathogens will be contained.

Time is really important for determining the growth of bacteria because bacteria grow exponentially rather than linearly.

To put it in simple words , they don’t grow in the pattern of 1-2-3-4, rather they grow in a pattern of 1-2-4-8.

So the more time passes, the more bacterial multiplication will occur.

So the growth of bacteria skyrockets after sometime due to an increase in the number of organisms.

If the growth keeps increasing in this way, the chicken can even start spoiling after some time.

Usually, bacteria multiply every 20 minutes and produce more pathogens.

So if only ten bacteria were present on the surface of the chicken at the start, they could grow to around 2000 bacteria after 2 hours due to exponential growth .

By keeping in mind this growth pattern, you can estimate the number of bacteria present on your chicken if it’s left outside for more than 2 hours.

It is better to be safe than sorry.

You should discard the chicken. If it has been left outside at room temperature,


Hygiene is also another determinant of the growth rate of bacteria.

If the chicken is left out on a clean surface without any contamination, then the growth rate of bacteria will be slower because there will be no addition of bacteria from the external environment.

Similar to the growth of bacteria on chicken, bacteria can also grow exponentially in the surrounding environment, like a kitchen or stovetop.

If these are not cleaned properly, then it will result in an increased growth of bacteria on the chicken.

Cleaning the environment will not only slow down the growth of bacteria present in the chicken, but it will help to avoid any contamination from the external environment.

If the environment is not clean, then the chicken can go bad rapidly.

The bacteria will be way higher in contaminated soil.

You can estimate the numbers of bacteria in an environment by the fact that a rotten apple will contain several thousand to millions of pathogens.

If it is placed adjacent to chicken, then it can go bad immediately.

You should keep in mind that contamination is not always visible.

If you have washed chicken in a sink, then it will also be contaminated.

You should consider cleaning the surfaces and utensils that come in contact with chicken with a disinfectant.


When determining when chicken will go bad if left out, you should also take into account the freshness of chicken.

If a chicken chunk has been bought from a butcher shop that was stale, then it will go bad rapidly.

The 2 hour rule applies to chicken that is fresh.

If you have no other option than to buy a chicken that is already placed on the counter of a butcher, then you should consider not buying chicken at all because the chicken might have gone bad by now.

Butchers and restaurant owners typically avoid leaving chicken out at room temperature for extended periods of time because health inspectors inspect their quality on a regular basis.

They usually place the chicken in the refrigerator when not cooking it.

If a health inspector comes to a restaurant to check the food quality, then its first concern will be the chicken sitting out on the counter.

But he is not going to fine someone for placing chicken on a counter, but rather he will insert the probe of an instant read thermometer into it.

The instant-read thermometer will measure the internal temperature of the chicken and display it on its screen.

The health inspector will have no issues with placing the chicken on the counter if the counter is clean and the internal temperature of the chicken is either below 40°F or above 140°F.


Airflow is also an important determinant of the growth rate of bacteria.

Some bacteria are known as aerobic bacteria; these require oxygen for growth.

Due to airflow,the rate of multiplication of aerobic bacteria is increased.

Moreover, the air can also contain several pathogenic microorganisms within it, which can contaminate the chicken.

You should consider sealing chicken in an airtight jar whether you are placing it outside or within a refrigerator to decrease contamination.

How to thaw your chicken without contamination

Thawing frozen chicken is a tedious task and it may require several hours to complete.

But you can’t leave your frozen chicken out because it may start to be contaminated by bacteria.

To avoid contamination, you should consider following one of these methods for thawing.


Refrigeration is the easiest and most effective way to thaw your chicken without the worry of contamination.

A frozen chicken can be placed in the refrigerator for 3–4 days without the development of bacterial contamination.

The reason is that bacterial growth is slowed down at a low temperature.

Refrigeration is used to thaw frozen chicken.

You just need to place your chicken in a bowl and put the bowl in the refrigerator.

After that, you just need to wait for it to thaw completely.

By turning on the faucet

Another way to thaw your chicken without contamination is to hold it under running water.

The water usually has a higher temperature than the freezing point and it will result in thawing your frozen chicken slowly.

To thaw your chicken with tap water, you just need to hold your chicken under the running tap water.

You should consider washing the sink with a disinfectant after thawing chicken.

The reason is that raw chicken can contain several pathogens which can contaminate other foods .

With cold water

The last method to thaw your chicken without contamination is by putting it in a bowl of cold water.

The chicken does not become contaminated by bacterial pathogens because the temperature of the cold water is below 40°F , which is the temperature at which bacterial growth is slowed.

To thaw your chicken by using cold water, you need to take a bowl of cold water and place your chicken into it along with the freezer bag.

Make sure to discard the water and refill the bowl with cold water again every 20–30 minutes.

Hopefully, your chicken will be thawed within 2 hours.

If somehow the chicken does not thaw within two hours, then you don’t need to worry about that because it will still be safe because, due to the cold water, the internal temperature of the chicken will be below 40°F.

Final takeaway

Frozen chicken can sit out for 2 hours at room temperature.

The time can vary depending on the temperature.

You should avoid thawing your chicken in the range of 40–140°F because at this temperature, bacteria grow faster.

if you are interested in learning more then make sure to check our article on How long can chicken salad sit out?

Jakob miller
Latest posts by Jakob miller (see all)