Thaw chicken safely in the refrigerator, in cold water, or in the microwave. Do not thaw it on the counter, because the outside can warm up while the center is still frozen.
The refrigerator is the easiest default because it keeps the meat at 40 F or colder while it thaws. If you use cold water, keep the chicken sealed in leak-proof packaging, change the water every 30 minutes, and cook it right after it is thawed. If you use the microwave, finish cooking immediately because microwave thawing can start warming the meat unevenly.
If you are in a hurry, you can also cook chicken from frozen, but it will take longer. The practical rule is simple: slower thawing gives you more margin, faster thawing means you need to move straight into cooking.
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