Place the chicken in the refrigerator and let it thaw slowly
Keep it in a leak-proof container or on a plate to catch drips
Allow several hours for small pieces and up to 24 hours for larger cuts
Use cold water thawing by sealing the chicken in a waterproof bag
Submerge the sealed chicken in cold water
Change the water every 30 minutes until thawed
Cook the chicken immediately after cold water thawing
Use the microwave defrost setting if cooking right away
Rotate and check the chicken frequently during microwave thawing
Cook the chicken immediately after microwave thawing
Do not thaw chicken at room temperature
Wash hands, surfaces, and utensils after handling raw chicken