The simplest way to defrost frozen chicken is to move it to the refrigerator in advance. Keep it in a sealed bag or covered container on a low shelf so raw juices cannot drip onto other food. The Singapore Food Agency recommends thawing in a chiller at 0°C to 4°C or using a microwave when appropriate.
If dinner is soon, use the microwave’s defrost instructions and cook the chicken immediately afterwards. SFA also describes thawing in ice water with the chicken sealed in clean, leak-proof packaging and the water changed frequently. Avoid leaving frozen chicken on the counter to thaw.
- Use the fridge when you have time to plan ahead.
- Cook promptly after thawing, especially after microwave defrosting.
- Keep raw juices away from cooked food and wash hands and surfaces.
- Cook the chicken thoroughly and check the thickest part.
In this guide
Section 1 of 5 · Work backwards from when you will cook
Choose a thawing method before you start
A small packet of chicken pieces and a whole bird thaw at different speeds. Plan enough time for the size and thickness you bought. Use the instructions on the packet where provided. SFA’s thawing guidance describes refrigeration, microwave defrosting and ice-water thawing, with steps to prevent raw juices from spreading. Singapore Food Agency’s guidelines on thawing food
| Method | When it suits | What to do |
|---|---|---|
| Refrigerator | You can plan ahead | Keep the chicken in a leak-proof container at 0°C to 4°C |
| Microwave | You can cook immediately afterwards | Follow the appliance’s defrost instructions and move straight to cooking |
| Ice water | You can supervise the process and change the water frequently | Seal the chicken in a clean leak-proof pack and keep it submerged in ice water |
| Kitchen counter | Choose a safer method instead | The outside can warm while the centre is still frozen |
If you are unsure how long the chicken will take, move it to the refrigerator earlier rather than speeding it up on the counter. If it is still too frozen to prepare safely by dinner, choose another meal and keep the chicken safely chilled while you finish thawing it.
Section 2 of 5 · Set up the fridge, sink or microwave first
Thaw the chicken without spreading raw juices
Place raw chicken in a clean tray or covered container that catches drips. In the fridge, put cooked and ready-to-eat food above raw chicken. Keep fruit, bread and prepared vegetables away from the work area when opening the chicken package. Wash your hands and clean utensils and surfaces after handling it. SFA’s home food safety guidance
Skip washing raw chicken
Washing raw chicken can splash contaminated juices around the sink or onto nearby items. Prepare the chicken on a suitable surface, remove the packaging carefully and clean the area after use. Cooking thoroughly is the step that addresses bacteria in the chicken.
Use microwave defrost as a single workflow
Get the pan, recipe and other ingredients ready first. Follow the microwave instructions for the size and weight of the chicken, then cook it immediately. Microwave defrosting can warm some spots before other parts thaw, so avoid using it for a packet you plan to leave standing while you do something else.
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Section 3 of 5 · Pay attention to thick pieces
Check that the centre has thawed and cooked
When using a recipe that assumes thawed chicken, check for ice crystals and a still-frozen centre before starting. SFA notes that poultry joints should be flexible when fully thawed. Frozen or partly frozen meat may take longer to cook, and the outside can look done before the centre has cooked through. Follow the recipe and any product-specific instructions.
Use a clean food thermometer to check the thickest part without touching bone. SFA’s home guidance recommends cooking at temperatures above 75°C to kill harmful bacteria. If you have several large pieces, check more than one. Use clean utensils to transfer cooked chicken to a serving plate. SFA’s guidance on cooking food thoroughly
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Section 4 of 5 · Set up portions and timing
Make thawing easier for the next meal
If you regularly cook for one or two people, buy smaller frozen portions or follow the supplier’s instructions for portioning fresh chicken before freezing. A packet that matches one meal is easier to defrost and cook promptly than a solid block containing several meals. Label portions with the date and the contents so the next person can identify them.
If you discover the chicken is still frozen and no safe thawing method fits the time you have, make something else. Tofu, beans or fully cooked eggs can be useful options if you have them. Plan when you will next be able to cook the chicken safely.
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If the packet leaks
Keep the chicken away from food that is already cooked or ready to eat. Remove the affected packaging carefully, clean surfaces and wash your hands. When preparing several dishes, use a separate clean area for fruit and vegetables. Preventing raw juice from getting onto those foods is easier than trying to identify every surface it touched later.
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Section 5 of 5 · Choose the safer next step
Chicken defrosting questions
Can I leave chicken out overnight?
Use the refrigerator instead. The surface can warm for hours while the centre is still frozen.
Can I use hot water to make it faster?
Use the methods in SFA’s guidance. Its water method uses ice water and clean leak-proof packaging, with frequent water changes.
Should I refreeze raw chicken after defrosting?
SFA’s thawing guidance says to cook thawed meat promptly and avoid refreezing it after thawing. Choose smaller frozen portions when you only need part of a pack.
Can I reuse the board for cooked chicken?
Wash and sanitise it appropriately first, or use a clean separate board. Keep raw juices away from food that is ready to eat.