How Long Can Chicken Be Unrefrigerated? The Complete Guide

Chicken is one of the most commonly consumed meats. It’s versatile, lean, and a great source of protein But it does require proper handling and storage to prevent foodborne illness So how long can raw or cooked chicken be left unrefrigerated before it becomes unsafe to eat?

This question comes up a lot on my blog about food safety. People want to know how long chicken can sit out before they have to throw it away or risk getting sick.

The answer depends on whether the chicken is raw or cooked:

Raw Chicken

Raw chicken is highly perishable and can go bad quickly at room temperature. Here are some key points on how long raw chicken can be left unrefrigerated:

• This is how long raw chicken can stay out at room temperature before bacteria grow to dangerous levels: two hours (one hour if the temperature is above 90°F). As long as the temperature is below 90°F, the two-hour rule is in effect. Chicken should never be left out for more than an hour when the temperature is over 90°F.

• 1-2 days – Raw chicken should be cooked or frozen within 1-2 days of purchasing it Any longer in the fridge and bacteria can multiply to unsafe levels

• Never thaw chicken on the counter or in hot water. Thaw in the fridge, cold water, or the microwave. When it thaws at room temperature, the outside goes into the danger zone before the inside.

• Marinate chicken in the fridge, not on the counter. The acidic marinade won’t control bacterial growth reliably at room temp.

Cooked Chicken

Cooked chicken has a longer shelf life than raw, but it still needs to be refrigerated promptly for safety. Here’s how long cooked chicken can be left unrefrigerated:

• 2 hours (1 hour if temps exceed 90°F) – Same as raw chicken, cooked chicken should not be left out for more than 2 hours at room temperature (or just 1 hour if it’s hotter than 90°F). After this time period, bacteria can multiply to unsafe levels.

• 3-4 days – Cooked chicken can be stored for 3-4 days in the fridge before quality starts to decline. It’s not necessarily unsafe after that, but the quality will go down progressively.

• 4-6 months in the freezer – Freezing cooked chicken prevents bacteria from growing. For best quality, use frozen cooked chicken within 4-6 months.

So the two-hour rule also works for chicken that has been cooked and left out at room temperature. And it should be eaten within 3-4 days if refrigerated. Freezing can extend the shelf life significantly.

Why Refrigeration Is Important

Now you know how long chicken can be left unrefrigerated. But why is refrigeration so important for chicken in the first place?

There are two main reasons:

1. Slows bacteria growth – Chicken is highly perishable because it contains protein and moisture – perfect conditions for bacteria to thrive. Refrigeration slows the growth of bacteria significantly, but doesn’t completely stop it.

2. Prevents spoilage – Enzymes in chicken cause it to spoil rapidly at room temperature. Refrigeration slows down enzymatic reactions, keeping chicken fresher for longer.

While freezing stops food spoilage and bacteria growth completely, refrigeration offers the next best option when freezing isn’t practical.

The moment raw chicken reaches 40°F and below, bacteria growth slows down dramatically. Cooked chicken also needs to be refrigerated within two hours to prevent bacteria levels from getting too high.

Refrigeration doesn’t make chicken 100% bacteria-free, which is why safe handling and cooking are still important. But it’s a critical first step in keeping chicken safe at home.

Does Cooked Chicken Go Bad Faster Than Raw?

You may be wondering whether raw or cooked chicken goes bad more quickly. It depends on the storage temperature:

• At room temperature, raw chicken will go bad faster. The bacteria present on raw chicken will rapidly multiply in the danger zone between 40°F and 140°F.

• In the fridge, cooked chicken goes bad faster. Some bacteria may survive the cooking process. And with no competition from other bacteria, they can proliferate faster on cooked chicken in the fridge.

So raw chicken spoils fastest at room temp, while cooked chicken has a shorter shelf life in the fridge. For food safety, neither should sit in the danger zone for more than two hours.

How to Tell If Raw Chicken Has Gone Bad

Being able to identify signs of spoilage in raw chicken can prevent you from eating contaminated meat. Here are a few ways to tell if raw chicken has gone bad:

• Slimy texture – A slimy, sticky or tacky feeling on the raw chicken indicates spoilage bacteria are present. Don’t rely on the smell alone.

• Graying color – As raw chicken starts to spoil, it gradually changes color from pink to gray. If the flesh is gray or yellowing, it’s time to toss it.

• Off odors – Raw chicken gives off a very mild odor. A strong, foul, spoiled smell means bacteria have multiplied substantially. Trust your nose on this one.

• Discoloration – Patches of discoloration on the flesh often indicate spoilage. But don’t confuse bruises or dried blood with bacterial slime.

The best practice is to freeze raw chicken if you can’t use it within a day or two. Chilling and freezing prevent spoilage and bacterial growth in raw meat.

Signs Cooked Chicken Has Gone Bad

Cooked chicken doesn’t have an obvious sticky, slimy texture when spoiled. But here are some things to look for:

• Graying flesh – Like raw chicken, cooked chicken will turn more gray as bacteria multiply. If it looks gray, it’s done.

• Dry, tough texture – As cooked chicken ages past its prime, it dries out and can become chewy or tough. This indicates spoilage bacteria have taken hold.

• Mold growth – Mold on cooked chicken is a clear sign it’s headed for the trash. The mold roots can penetrate deep into the chicken.

• Slimy layer – A shiny, slimy layer on cooked chicken means spoilage bacteria have taken hold. Don’t rely on smell alone.

• Off odors – Though cooked chicken has a mild smell when fresh, a rank or sour odor means spoilage. Trust your nose.

Check cooked chicken that’s been refrigerated for longer than 3-4 days for these signs of spoilage before eating it.

How to Store Chicken Safely

Proper storage is key to maximizing the shelf life of raw and cooked chicken while keeping it safe to eat. Follow these storage guidelines:

Raw Chicken

• Place raw chicken in a sealed container or resealable bag on the bottom shelf of the fridge to prevent leaks.
• Use ground chicken within 1-2 days and whole cuts within 2 days.
• Freeze for up to 12 months at 0°F or below.

Cooked Chicken

• Store cooked chicken in a sealed container on the top fridge shelf to avoid cross-contamination.
• Eat within 3-4 days for maximum freshness and quality.
• Freeze for 4-6 months at 0°F or below.

Thawing Chicken

• Thaw frozen chicken for 1-2 days in the fridge, under cold running water, or in the microwave. Never thaw on the counter.
• Cook raw chicken within 1-2 days of thawing.

Marinating Chicken

• Always marinate chicken in the refrigerator, never on the counter. Acid doesn’t stop bacteria growth reliably.
• Discard used marinade after use due to potential bacteria contamination from raw meat juices. Don’t reuse.

Following safe refrigerated storage limits for raw and cooked chicken helps prevent foodborne illness. I suggest freezing any leftover chicken for later use.

The Takeaway on Leaving Chicken Unrefrigerated

Chicken is highly perishable, so leaving it unrefrigerated for too long creates an opportunity for foodborne pathogens to multiply to unsafe levels that can make you sick.

Here are some key takeaways:

• Never leave raw or cooked chicken out for more than 2 hours (1 hour if above 90°F).
• Cook or freeze raw chicken within 1-2 days; use cooked chicken within 3-4 days.
• Monitor the color, odor, and texture for signs of spoilage. When in doubt, throw it out.
• Store raw chicken on the bottom shelf and cooked on top to avoid cross-contamination.
• Thaw frozen chicken safely in the fridge, cold water, or microwave – never at room temperature.

Following the safe time limits for leaving chicken unrefrigerated minimizes the risk of food poisoning. If chicken is mishandled and does cross the line into unsafe territory time-wise, it’s critical to throw it away rather than risk eating spoiled, bacteria-laden meat. Don’t take chances with chicken that may have spent too long in the temperature danger zone.