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We’ve all been there: dinnertime is quickly approaching, when we realize that we forgot to pull the meat out of the freezer. Not to worry! In this helpful post, I’m sharing the fastest way to thaw chicken, so that you can still get supper on the table when your family’s ready to eat!
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This is my go-to method for the fastest way to thaw chicken, as recommended by the USDA. Before we get started, however, it’s important to note that you should never thaw chicken by leaving it out on the counter at room temperature (either inside or outside) or by submerging it in hot water. Those tactics allow for the rapid growth of harmful bacteria, which can lead to foodborne illness.
Both raw chicken and cooked chicken should remain at a safe temperature while it thaws. That’s why perishable foods shouldn’t be thawed on the counter or in hot water, and should not be left at room temperature for more than two hours. Even if the center of the meat is still frozen, the outer edges can become too warm, since anywhere between 40°F and 140°F is considered “the danger zone” — the zone where bacteria multiply rapidly.
Three Ways to Thaw Chicken
There are three safe ways to thaw chicken. Let’s start with the first two options for defrosting chicken, and then we’ll get to the fastest way to thaw chicken.
Refrigerator Thawing
Thawing meat in the refrigerator is always a safe bet; however, it requires advanced planning. This is a slower option, as a large piece of meat (like a whole chicken) needs at least a day (24 hours) for every 5 pounds of weight. Even smaller portions of frozen meat, such as boneless, skinless chicken breasts, typically require a full day to thaw in the fridge.
Cold Water Thawing
While it’s faster than thawing chicken in the fridge, the cold water thawing method does require your supervision. Place the frozen chicken in an airtight, leak-proof bag, making sure that it’s well sealed so that no air or water can sneak in. Fully submerge the bag in a large bowl, bucket, or kitchen sink full of cold tap water, and change the water every 30 minutes so that the meat continues to thaw.
With the cold water method, a small piece of chicken may thaw in 1 hour or less, while a 3-to 4-pound package of chicken may take 2 to 3 hours. For whole chickens, estimate about 30 minutes per pound. Once thawed completely, you should cook the meat immediately. Do not refreeze the chicken before cooking it.
The Fastest Way to Thaw Chicken: Microwave Thawing
Using a microwave to thaw chicken is definitely the fastest method; however, it comes with a couple of caveats. First, understand that any meat that’s thawed in the microwave must be cooked immediately (do not leave it on the kitchen counter or in the fridge). This is because areas of the food become warm in the microwave, which encourages of the growth of harmful bacteria when it’s not fully destroyed through the cooking process.
Also, it’s important to remember that chicken thawed in the microwave should be cooked before re-freezing the meat.
How to Thaw Chicken in the Microwave
Thawing chicken in the microwave only requires about 10 minutes. First, remove the meat from its original packaging. Place the chicken on a microwave-safe plate, or in a microwave-safe dish. Cover loosely, and use the defrost setting on the microwave (or 20-30% power) to heat the chicken in 2-minute increments. After each 2-minute interval, flip or turn the meat so that it defrosts evenly.
The total time for the thawing process will vary depending on the size and thickness of your chicken, and on individual microwaves. A good rule of thumb is 7-8 minutes per pound in the microwave. This is true for other types of poultry (like turkey), too.
So there you have it: three safe ways to thaw your chicken! The microwave method is your fastest option, while the fridge is the easiest (requiring no special attention). If you’re in search of some winner chicken dinner inspiration, be sure to check out all of our chicken recipes. Happy cooking friends!
