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Preparing raw chicken can be one of the most debated tasks in American kitchens, and ensuring it’s done safely is critical. One way to speed up dinner preparation on a hectic weeknight is by defrosting chicken in the microwave.
We consulted an expert chef to learn the proper and safe method for defrosting chicken in the microwave. She also provides essential information about thawing times, the process of refreezing, and alternative defrosting techniques.
Is It Safe to Defrost Chicken in the Microwave?
You can defrost chicken in the microwave, but it’s not always the best choice, according to Chef Ashley Lonsdale. “I don't like defrosting in the microwave,” she says, although she acknowledges that this is a bold opinion.
“Defrosting chicken in the microwave can sometimes lead to partially cooked pieces, and it’s always better to start cooking from a uniform base,” she says. Still, she confirms that the microwave does work for defrosting all types of raw chicken, whether bone-in, boneless, cutlets, or even a whole bird.
According to the USDA, defrosting chicken in the microwave is safe, and it’s a useful technique when you need to thaw chicken fast for dinner. The only catch is that once the chicken is defrosted, you must cook it right away to prevent bacteria growth.
Lonsdale mentions that one advantage of completely defrosting chicken is the flexibility it gives you to dry-brine or marinate chicken. “Both dry-brining and marinating are fantastic ways to prepare chicken breasts and result in meat that’s juicier and more flavorful,” she says.
Microwave Defrosting Instructions
To thaw chicken in the microwave, remove it from its original packaging and place it in a microwave-safe container. Then, set your microwave to the DEFROST setting.
- If your microwave has a smart defrost setting, input the relevant details (usually the weight of the chicken) and hit START. It’s a good idea to slightly underestimate the weight to avoid the chicken cooking in the microwave.
- If you’re using an older microwave or prefer manual control, adjust the power level to 50%.
Next, microwave the chicken for 4 minutes per pound, flipping it halfway through. Alternatively, you can defrost it in 2-minute intervals to prevent the chicken from cooking too much after the first flip.
Defrosting Duration
The time it takes to defrost chicken in the microwave can vary based on your microwave’s power, the chicken’s weight, and its cut. Larger or bone-in pieces and whole chickens will need more time to thaw than smaller, boneless cuts.
Lonsdale shares the signs to look for to know your chicken is fully defrosted: “The meat should feel flexible, be free of ice crystals, and have a consistent texture, showing that it’s thawed all the way through,” she explains. “If you detect a solid center, the chicken may still be partially frozen.”
Unintended Cooking During Defrosting
The moment chicken starts to turn white, it's clear that defrosting has progressed too far, entering the cooking phase. This signals that it's time to halt defrosting. Although it's less than ideal for the chicken to start cooking during the defrosting process, it's not dangerous in itself.
"The goal is always to defrost the chicken without starting to cook it," says Lonsdale. "If it begins to cook slightly while defrosting, which often happens when using the microwave, there's no issue. Just be sure to cook your chicken right after defrosting to prevent bacterial growth."
Alternative Methods to Defrost Chicken
The microwave isn't the only option when it comes to defrosting chicken, and it may not always be the best choice. However, the USDA advises against thawing raw chicken—or any perishable items—on the counter or in hot water. Additionally, never leave chicken at room temperature for more than 2 hours. Here are simple steps to defrost chicken in the refrigerator or using cold water.
In the Refrigerator
Defrosting chicken in the refrigerator is a reliable, easy, and low-maintenance method for meal prep, though it does require some prior planning. Here's how to do it:
- Take the chicken out of the freezer at least 12 hours before cooking.
- Place the chicken on a plate or in a bag to catch any liquids, and allow it to thaw gradually.
- Keep the defrosted chicken in the fridge for no more than 48 hours or refreeze it before that time elapses.
When storing fresh or defrosted chicken in the fridge, keep it in its original packaging or transfer it to a clean, sealed container or bag. Place it on the bottom shelf to prevent accidental drips and spills from contaminating other foods, particularly fresh produce.
In Cold Water
Chef Lonsdale favors using cold water for quickly defrosting chicken. Here’s the step-by-step process for defrosting chicken in cold water:
- Place the frozen chicken—still in its original packaging or in a leak-proof bag, such as a zippered plastic or silicone bag—into a large bowl filled with cold water.
- Change the water every 30 minutes. The water gets colder since the frozen chicken behaves like a giant ice cube.
- Leave the chicken in the water until it’s completely thawed: about 1 hour for a pound of boneless, skinless breasts or up to 3 hours for a whole, bone-in chicken.
"If you're really in a rush, you can run cold water over the submerged chicken to speed up the process," suggests Lonsdale. "I’m always surprised at how quickly it defrosts."
"The benefit of the cold-water method is that it keeps the chicken below 40°F," she continues, "which is outside the 'danger zone.'" When food temperatures rise above 40°F, it creates a more favorable environment for bacteria to grow, and that’s something you definitely want to avoid.
Frequently Asked Questions
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Is it safe to refreeze chicken after defrosting?
Whether you can safely refreeze defrosted chicken depends on how it was thawed and whether it's still raw or has been cooked:
- Raw chicken that was defrosted in the microwave or using cold water should not be refrozen.
- Raw chicken defrosted in the refrigerator can be refrozen within 48 hours of thawing.
- If the chicken has been cooked to a safe internal temperature of 165°F, it can be refrozen, regardless of the method of defrosting.
According to Lonsdale, “Cooked dark meat is ideal for refreezing,” as the connective tissue in dark meat makes it more resistant to repeated reheating, helping it stay juicy and tender.”
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Can I cook chicken that hasn't completely thawed?
Yes, you can cook chicken that’s still partially frozen, but the cooking may be uneven. Lonsdale suggests poaching the chicken in a flavorful liquid like coconut curry sauce or a rich gravy for better results.
“Chicken thighs and drumsticks are great options because they can handle longer cooking times and remain tender,” she adds. “Using an Instant Pot is also a good idea for frozen or partially frozen chicken since it cooks faster under high pressure.”
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Is it necessary to wash raw chicken before cooking, and should I use hot or cold water or soap?
No matter how the chicken was thawed, you should avoid washing or rinsing it before cooking. While it may seem logical, washing raw chicken can spread bacteria from the chicken to your sink, countertops, and other surfaces. The bacteria in raw chicken will be killed during cooking at 165°F, so washing is unnecessary and potentially harmful.
Learn More: How to Safely Handle Raw Chicken—And Why You Should Never Wash It
