However, chicken is commonly contaminated with disease-causing organisms known as pathogens, which can lead to foodborne illness or food poisoning.
It’s not safe to eat chicken that has been left out at room temperature for too long because these pathogens can grow.
This article tells you how long chicken can be left out without getting bad and gives you tips on how to eat it without getting sick.
Uncooked chicken is extremely perishable and must be handled with care to prevent foodborne illness, But how long exactly can you leave raw chicken out before it becomes unsafe to eat? This definitive guide examines everything you need to know about leaving uncooked chicken at room temperature
The 2 Hour Rule
The USDA recommends leaving uncooked chicken out at room temperature for no more than 2 hours (1 hour if temps are above 90°F). This is because bacteria grow rapidly on raw chicken between 40°F and 140°F. After 2 hours in the “danger zone”, bacteria can multiply to unsafe levels
So if you leave raw chicken out on the counter for more than 2 hours, you risk significant bacterial growth. To be safe, discard chicken left out longer than this timeframe. Don’t rely on cooking to kill bacteria after the 2 hour mark.
Why Raw Chicken Spoils Quickly
Raw chicken spoils faster than many meats for two key reasons:
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High moisture content—Bacteria grow best in damp places. The high moisture content of raw chicken makes it easy for bacteria to multiply quickly.
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Porous texture—Chicken is softer and has more holes in it than beef or pork. This lets bacteria get into the meat all the way to the center instead of just the surface.
These factors underscore why careful temperature control is critical when handling raw chicken.
Dangers of Improperly Stored Chicken
Consuming raw chicken left out too long can cause foodborne illness. Salmonella, Campylobacter, Clostridium perfringens, and E. coli are bacteria commonly associated with undercooked or mishandled chicken.
Symptoms of food poisoning include:
- Diarrhea
- Fever
- Abdominal cramps
- Vomiting
- Nausea
While healthy adults often recover quickly, improperly handled chicken can have severe consequences for high-risk groups like the elderly, infants, and immunocompromised individuals.
Safe Raw Chicken Handling
Prevent bacteria growth and foodborne illness by:
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Refrigerating chicken right away – Keep raw chicken chilled at 40°F or below. Freeze if not using within 1-2 days.
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Thawing in the fridge, cold water, or microwave – Never thaw on the counter.
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Separating raw chicken from other foods – Use separate cutting boards and utensils.
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Storing chicken in packaging or airtight containers – Prevents cross-contamination in the fridge.
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Marinating in the refrigerator – Don’t marinate at room temperature.
With the right care, you can keep raw chicken in the fridge for one to two days without getting sick. But if chicken is left out for more than two hours, bacteria may have grown to dangerous levels, so it’s best to throw it away. Don’t take risks with foodborne pathogens.
What if Chicken Has Been Left Out Too Long?
If you discover raw chicken has been left out too long:
Check how long – The 2 hour timer starts once chicken reaches temps above 40°F.
Look for signs of spoilage – Foul smell, slimy texture, or discoloration.
When in doubt, throw it out! – Don’t rely on cooking or appearance/odor alone to determine safety.
Discard adjacent foods – Bacteria could spread through contact or drips. Take zero risks.
Sanitize surfaces – Assume bacteria spread. Clean thoroughly with dish soap and hot water.
Learn from mistakes – Improve handling and storage habits to get ahead of mistakes.
While you may not always follow perfect procedures, arming yourself with knowledge on raw chicken safety is the first step to avoiding foodborne illness. Stay vigilant, get informed, and handle chicken with care.
Your FAQs on Leaving Chicken Out Answered:
How long can raw chicken sit out to thaw?
Chicken should never be left out on the counter to thaw. Always thaw in the refrigerator, cold water, or microwave. Thawing on the counter leaves chicken in the danger zone too long.
Can I refreeze raw chicken after thawing?
Chicken thawed in the fridge can be safely refrozen. But avoid refreezing if thawed in cold water or the microwave due to food safety risks.
What temperature should my fridge be to store raw chicken?
The temperature of your refrigerator should be set to 40°F or below. Use a fridge thermometer and adjust as needed.
Can I leave chicken in the car after grocery shopping?
Don’t leave raw chicken in a hot car! If you have a long way to go home from the store, use a cooler with ice packs.
Is it safe to rinse raw chicken before cooking?
Washing raw chicken is not recommended. It can spread bacteria to sinks, counters, and utensils through splash back. Cooking chicken thoroughly is safer.
Can I leave chicken overnight in the fridge to marinate?
Yes, you can safely marinate chicken in the refrigerator overnight, just keep it chilled at 40°F or below. Never marinate on the counter.
How do I know if raw chicken has gone bad?
Signs of spoiled chicken include foul odor, sticky or slimy texture, and discoloration or graying of the flesh. When in doubt, play it safe and discard it.
Be vigilant with raw chicken handling and storage times. Follow the 2 hour rule, refrigerate properly, and take action immediately if chicken is left out too long. With smart practices, you can avoid the dangers of foodborne illness from improperly handled raw chicken.
Chicken and the temperature danger zone
Chicken is commonly contaminated with harmful species of Salmonella and Camplobacter.
Birds can carry these pathogens in their guts, and the pathogens are often transferred to the carcasses during processing.
These pathogens can survive processing and storage, and even multiply when chicken is kept too long in the temperature danger zone.
The temperature danger zone is between 40ºF and 140ºF for the general public (those not working in foodservice).
Falling between this range is room temperature at about 70ºF.
Chicken and other foods that need to be kept cold should not be left in the temperature danger zone for more than two hours.
But if the temperature is above 90ºF, the two-hour rule is reduced to one hour since bacteria can multiply more rapidly in warmer temperatures (1).
If chicken is left out for more than two or one hour, it is no longer safe and needs to be thrown away.
Summary
Chicken, whether cooked or raw, should not sit out at room temperature for more than two hours, or one hour if the temperature is above 90ºF.