The quickest ways to thaw chicken are by using cold water or a microwave.
- Cold Water Method: Place the chicken in a sealed leak-proof bag, submerge it in a bowl or sink filled with cold water, and change the water every 30 minutes. This method takes about 30 minutes to an hour for smaller portions like breasts or thighs. It is important to cook the chicken immediately after thawing with this method to prevent bacterial growth. Avoid warm or hot water in this method as it can promote bacteria growth.
- Microwave Method: Use the defrost setting on the microwave for about one minute at a time, checking to ensure the chicken is thawing evenly and not starting to cook. This method is quick but requires vigilance as the edges can start cooking while the middle remains frozen. Cook immediately after thawing in the microwave.
A less common but fast method is using hot tap water for individually frozen chicken pieces, which can thaw chicken in about 30 minutes, but it requires care to avoid bacterial growth and should only be done with small amounts of chicken and cooked immediately after.
Overall, cold water thawing is recommended for even thawing and safety, while the microwave is the fastest but requires careful monitoring.
