How to Defrost Chicken Fast

To defrost chicken quickly and safely, use cold water, a microwave, or cook it from frozen. Ensure that you follow food safety guidelines to prevent bacteria growth. Also, one thing that most don’t know… Never thaw chicken at room temperature, as this can lead to illness.

The Quickest, Safest Methods of Defrosting Chicken:

1. Cold Water Method

The cold water method is one of the fastest and safest ways to thaw chicken.

Steps to defrost:

1. Use airtight packaging – The chicken should be sealed in leak-proof plastic to prevent contamination.
2. Submerge in cold tap water – Fill a large bowl or sink with cold water.
3. Change the water every 30 minutes – This helps keep the temperature consistently low.
4. Allow 1 to 3 hours – Small cuts thaw faster, while whole chickens may take longer.
5. Cook immediately – Once thawed, the chicken should be cooked right away.

Best for: Chicken breasts, thighs, or drumsticks when you have a couple of hours.

2. Microwave Method

For last-minute defrosting, the microwave offers a fast solution but you must be careful. Ensure you are using the following steps:

1. Use the defrost setting – Most microwaves have a poultry defrost function.
2. Turn frequently – Rotate or flip the chicken every few minutes for even thawing.
3. Avoid partial cooking – Stop once thawed. Any cooked edges should be trimmed.
4. Cook immediately – To prevent bacteria growth, do not let chicken sit for too long after defrosting.

Best for: Small pieces of chicken when time is limited.

3. Cook from Frozen

Chicken can be cooked from frozen if time is very short and defrosting is not possible:

1. Add extra cooking time – Increase cook time by approximately 50%.
2. Use moist heat if possible – Baking, simmering, or pressure cooking are better than frying or grilling.
3. Separate pieces – Avoid clumps of chicken to ensure even cooking.
4. Check internal temperature – Chicken must reach 75°C to be safe. You can use a meat thermometer for this.

Best for: Quick meal prep when chicken is still frozen solid.

4. Fridge Thawing Method

Although not the fastest method, thawing in the fridge is the safest and most consistent:

1. Keep in original packaging – Place in a tray to catch any drips.
2. Allow time – Small cuts may take 12 to 24 hours. Whole chickens will require longer time.
3. Plan ahead – This method works best when started the day before.
4. Use within 1–2 days – Once thawed, store in the fridge until ready to cook.

Best for: Planned meals and when food safety is a top priority.

In the case your fridge isn’t working, but you still want to defrost with the safest method, see our guide on how to keep food cold without a fridge.

Which Method is Best for You?

Short-term (Minutes to Hours): Cold water or microwave.

Medium-term (Several Hours): Cook from frozen.

Long-term (Overnight): Fridge thawing.

Additional Considerations

1. Food Safety Guidelines

Chicken is a high-risk food. The FSA recommends thawing below 8°C or cooking from frozen. Never thaw on the counter.

2. Cooking Immediately

Quick-thaw methods like cold water or microwave require immediate cooking to prevent bacteria growth.

3. Texture and Quality

Microwave defrosting or cooking from frozen may affect texture. For best quality, thaw in the fridge when possible.