Chicken is a highly perishable food because it contains moisture and nutrients that allow bacteria to grow if left at unsafe temperatures. Although cooking destroys harmful bacteria present in raw poultry, cooked chicken can become contaminated again through contact with dirty utensils, countertops, or hands. This is why proper food handling remains important even after the cooking process is complete.

Experts recommend following the “two-hour rule.” Cooked chicken should be refrigerated within two hours after cooking or serving. If the surrounding temperature is above 90°F (32°C), such as during a summer picnic or outdoor barbecue, it should be refrigerated within one hour. Once chicken has remained at room temperature longer than recommended, it should generally be discarded, even if it still looks and smells normal.