Chicken can be risky if not handled correctly. The key danger is the “temperature danger zone” (40°F–140°F / 4°C–60°C), where bacteria like Salmonella and E. coli multiply rapidly.
Cooked chicken should not sit out for more than 2 hours (or 1 hour if it’s hot).
After that, even if it looks or smells fine, it may contain bacteria or toxins that reheating cannot remove.
Best practices:
- Refrigerate within 2 hours (sooner in hot weather).
- Store in shallow, airtight containers.
- Eat refrigerated chicken within 3–4 days or freeze it.
- Reheat until steaming hot throughout.
Bottom line: When in doubt, throw it out—chicken is not worth the risk.
