We’ve all been there; you planned to cook chicken for dinner, only to realise it’s still rock-solid in the freezer. Panic sets in, and the question pops up: How do I defrost chicken quickly without ruining it?
The good news? There are fast and safe ways to thaw chicken without drying it out or risking food poisoning. But there are also unsafe methods that can turn your meal into a health hazard.
In this guide, we’ll cover the best ways to defrost chicken quickly, which methods to avoid, and expert tips for the best results.
The Best Ways to Defrost Chicken Quickly
There are three safe and effective ways to thaw chicken fast:
- Cold Water Bath – The fastest safe method (30-60 minutes).
- Microwave – Super quick but needs careful attention (5-10 minutes).
- Cooking From Frozen – No defrosting needed!
Method 1: Cold Water Bath (Best & Safest Fast Method)
✔ Time: 30-60 minutes
✔ Best for: All chicken cuts, including whole chicken
✔ Keeps chicken juicy & safe
How to Do It:
- Keep the chicken in a leak-proof plastic bag to prevent water from getting in.
- Fill a large bowl or sink with cold water.
- Submerge the sealed chicken in the water.
- Change the water every 30 minutes to keep it cold.
- Chicken breasts take 30-45 minutes, while whole chicken may take 1-2 hours.
TIP: Adding ice cubes helps keep the water at a safe temperature.
✔ Why This Works: Cold water conducts heat better than air, speeding up thawing while keeping bacteria at bay.
Method 2: Microwave (Fastest, But Tricky!)
✔ Time: 5-10 minutes
✔ Best for: Small cuts like chicken breasts, thighs, or wings
✔ Needs to be cooked immediately after defrosting
How to Do It:
- Place chicken on a microwave-safe plate.
- Use the defrost setting (or 50% power) to thaw in 1-2 minute intervals.
- Flip the chicken every time to thaw evenly.
- Once thawed, cook immediately since microwaving can create hot spots where bacteria grow.
Avoid using this method for whole chickens or thick cuts as they may start cooking unevenly.
TIP: If some areas start to cook, stop microwaving and let the chicken sit for a few minutes before continuing.
Method 3: Cook Directly from Frozen (No Thawing Needed!)
✔ Time: 50% longer than usual cooking time
✔ Best for: Baking, roasting, or simmering
✔ No risk of bacteria growth
How to Do It:
- Preheat the oven or stovetop to a slightly lower temperature than normal.
- Season the frozen chicken directly. Avoid adding frozen marinades.
- Cook 50% longer than you would for thawed chicken (e.g., if fresh chicken takes 20 minutes, frozen will take 30).
- Use a meat thermometer to check that the internal temp reaches 75°C (165°F).
TIP: Simmering chicken in broth or sauce is a great way to cook it from frozen without drying it out.
Methods to AVOID When Defrosting Chicken
Not all quick thawing methods are safe! Here’s what you should never do:
Leaving Chicken on the Bench (Unsafe & Risky!)
- Many people leave frozen chicken on the counter for hours but this is dangerous.
- Bacteria multiply rapidly at room temperature (5-60°C or 40-140°F).
- Even if the inside is still frozen, the outer layers can enter the danger zone.
Defrosting in Hot Water (Risky & Uneven!)
- Hot water may start cooking the outer layer while the inside remains frozen.
- This uneven thawing can cause bacterial growth.
Using a Blow Dryer (Yes, Some People Try This!)
- Heat dries out the chicken before it even starts cooking.
- It also doesn’t thaw evenly, leaving cold spots.
Golden Rule: Always keep chicken below 5°C (40°F) while defrosting to prevent bacteria from multiplying.
How to Store Chicken After Defrosting
Once defrosted, chicken must be cooked or stored properly to remain safe.
✔ Fridge: If you defrosted in cold water, chicken can be kept in the fridge for 1-2 days before cooking.
✔ Cook Immediately: If thawed in the microwave, it must be cooked straight away.
✔ Never Refreeze Raw Chicken: If chicken has been fully thawed, don’t refreeze it unless it has been cooked first.
TIP: If you need to refreeze thawed chicken, cook it first, then freeze the cooked chicken.
Final Thoughts: Defrost Chicken Safely & Quickly!
Now you know how to defrost chicken quickly without ruining the texture or risking food poisoning. The cold water method is the best balance of speed and safety, while the microwave works in a pinch.
Need high-quality Australian chicken for your next meal? Visit Gingin Grass Fed for premium poultry and beef.
For more food safety tips, contact Gingin Beef and get expert advice on handling chicken the right way!
Common Questions About Defrosting Chicken
1. How long does it take to defrost chicken in the fridge?
It depends on the size:
- Chicken breasts or thighs: 12-24 hours
- Whole chicken: 24-48 hours
PRO TIP: Plan ahead and transfer chicken from the freezer to the fridge the night before cooking.
2. Can I defrost chicken overnight on the counter?
No! This isn’t safe as bacteria can grow on the outer layers while the inside is still frozen.
3. Is it safe to cook frozen chicken without thawing?
Yes! Cooking from frozen is safe, but it takes about 50% longer than cooking fresh chicken.
4. Can I use warm water to defrost chicken faster?
No. Warm or hot water can partially cook the chicken, leading to uneven cooking and bacterial growth. Always use cold water.
5. How do I know if thawed chicken is still good?
Check for these signs of spoilage:
- Bad smell – a sour or rotten odour.
- Slimy texture – fresh chicken should be firm, not sticky.
- Discolouration – grey or green patches are a no-go.