There are several quick and safe methods to defrost chicken:

• The fastest method for individual chicken pieces is to submerge them sealed in a ziptop bag in hot tap water, making sure they're fully submerged with a weight on top. This takes about 30-60 minutes and the chicken must be cooked immediately afterward to avoid bacterial growth.
• Another quick and safe way is to thaw chicken pieces in cold water (not hot), also sealed in a ziptop bag. The water should be changed every 30 minutes to keep it cold. This takes about 1 hour for pieces, longer for whole chickens, and chicken must be cooked immediately after thawing.
• Using a microwave on the defrost setting is the fastest overall method. Thaw the chicken in short increments (e.g., one minute at a time), checking frequently to avoid partially cooking it. Chicken must be cooked immediately after microwave thawing.
• The safest but slowest is thawing in the refrigerator , which takes many hours or overnight.

The hot water method is quickest if the chicken pieces are separate and not frozen together. Cold water and microwave methods are commonly recommended for quick thawing but always require immediate cooking after defrosting for safety. Avoid defrosting in warm/hot water longer than recommended, as that can promote bacteria growth.