Raw Chicken: How to Store, Thaw, Season & Cook It Safely

If you’ve ever wondered why your chicken sometimes turns rubbery or smells off, the answer is usually how it was handled before it hit the pan. Raw chicken is cheap and versatile, but it also needs a little extra care. Below are the basics you need to know so you can keep your kitchen safe and your meals delicious.

Storing and Thawing Raw Chicken

First thing: keep raw chicken cold. In the fridge it should stay at 40°F (4°C) or lower. If you buy a whole pack, put it on the lowest shelf in a sealed container so any drips don’t contaminate other foods.

When it’s time to thaw, skip the countertop. The safest ways are:

• Refrigerator thawing: Move the chicken to a plate, place it in the fridge, and let it defrost overnight. This keeps it in the safe temperature zone.
• Cold‑water method: Seal the chicken in a zip‑lock bag, then submerge it in cold water. Change the water every 30 minutes. You’ll have a thawed piece in an hour or two.
• Microwave: Use the defrost setting, but cook the chicken immediately afterward because microwave heat can start cooking edges.

Never refreeze raw chicken that’s been thawed unless you cooked it first. Cooking kills any bacteria that may have grown, making leftovers safe to freeze later.

Cooking Raw Chicken Right

Seasoning raw chicken is simple. Salt, pepper, a splash of lemon, and a pinch of garlic powder work for almost any dish. If you want more flavor, marinate for 30 minutes to a few hours in the fridge. Use a non‑acidic base (oil, yogurt) for longer marination; strong acids can start “cooking” the meat and change its texture.

When you’re ready to cook, make sure the pan, grill, or oven is hot. A hot surface sears the outside, locking in juices. For breast pieces, aim for medium‑high heat and cook 6‑8 minutes per side. Thighs and drumsticks take a bit longer—usually 10‑12 minutes per side on the grill or 35‑45 minutes in a 375°F (190°C) oven.

The only fool‑proof way to know it’s done is with a meat thermometer. Insert it into the thickest part; you need 165°F (74°C). If you don’t have a thermometer, cut into the meat—no pink should be visible and the juices should run clear.

Rest the chicken for a few minutes after cooking. This lets the juices redistribute, so the meat stays moist when you slice it.

Leftovers? Cool them quickly (within two hours) and store in airtight containers in the fridge for up to four days. Reheat to steaming hot before serving.

Follow these steps and you’ll avoid the common pitfalls: dry meat, weird odors, and food‑borne illness. Raw chicken can be a pantry hero—just treat it right, and you’ll get tasty, safe meals every time.