Refrigerator method: Place chicken in a covered container or sealed bag on a tray; thaw 24–48 hours (or until fully thawed).
Cold-water method: Keep chicken in a leak-proof bag; submerge in cold water; change water every 30 minutes; thaw until fully thawed.
Microwave method: Use the defrost setting; thaw in short intervals; rotate and flip as needed; cook immediately after thawing.
Cook from frozen: Cook without thawing; increase cooking time as needed until the chicken reaches safe doneness.
Check doneness: Ensure no ice crystals remain and the thickest parts are fully thawed.
Food safety: Keep chicken cold; do not thaw at room temperature; discard marinade that touched raw chicken unless boiled first.