How To Tell If Cooked Chicken Is Bad?

If you’re unsure whether a chicken dish is terrible, you can try to do a quick smell test. You can use the smell to determine if your chicken is spoiled. Make sure that it is still white or brown – not blue or green! If it smells pungent or foul, it’s probably wrong. If it’s gray or blue, it’s probably wrong.

Cooked Chicken

A grayish chicken is not a good sign. It has lost its color. A grayish chicken should be thrown out. You can also try smelling it. Chicken should smell sour or bland. If it smells rotten, throw it out. This is a sign that the chicken is sour. It’s best to eat fresh chicken, not frozen ones. Once you’ve learned how to tell if cooked poultry is terrible, you’ll know when to discard it.

Chicken Nutrition Fact


Some Signs Of Bad Cooked Chicken

There are a few ways to know if your cooked chicken is terrible. The first way is to check the white inside. It is probably harmful if there is a light color or a moldy coating. A gray undertone on the inside is another sign that the chicken is sour. If it has gray undertones, it’s best to throw it out. Moreover, if it has mold or rash-like marks, you should toss it.

Cooked Chicken

Undercooked Chicken Should Be Avoided

If the inside of the chicken is still pink, it’s one of the easiest ways to detect if it’s undercooked. Cook the entire chicken to an internal temperature of 165 degrees Fahrenheit, as measured along the inside of the thigh and the thickest region of the breast, according to the USDA.

Allowing the tip of an instant-read thermometer to touch the bone will result in a distorted reading. Cooking time for bone-in chicken is longer than for deboned chicken, while cooking time for filled chickens is more significant than for plain chicken.

The Cooked Chicken Appears To Be Grey

To keep cooked chicken safe for ingestion, it must be stored properly. Freshly cooked chicken has a brown or white tint, whereas cooked chicken turns grey or green-grey over time as it spoils.

A robust and disagreeable odor, slimy chicken after cooking, and mold or white patches on cooked chicken are all indicators of ruined cooked chicken. Throw away the chicken in these circumstances, or whenever you’re unsure, rather than risk contamination.

Foodborne Illnesses Should Be Avoided

Foodborne bacteria can infect both raw and cooked chicken, causing cross-contamination (bacteria transferring from raw to cooked dishes). According to the USDA Food and Safety Inspection Service, Salmonella, listeria, and E. coli are among the germs that can cause disease. Abdominal pain or cramps, vomiting, nausea, diarrhea, fever, and possibly respiratory problems are all common symptoms of all disorders.

You should get medical help right away to identify the best course of treatment. Depending on the type of bacteria, this will lower the likelihood of more severe symptoms, such as muscle paralysis and perhaps death.

How To Store Chicken?

According to the USDA, cooked or raw chicken should be stored at the right temperature. Keep your fridge at or below 40 degrees Fahrenheit and your freezer at or below 0 degrees Fahrenheit.

Keep leftovers refrigerated within two hours of dining, or one hour if the temperature is 90 degrees or higher. If food is left out for longer, dangerous bacteria can proliferate.

Cooked chicken that has been in the fridge for seven days should not be eaten. Cooked chicken can be stored for three to four days in the fridge, or up to four months in the freezer, if securely covered.

Raw chicken pieces can be kept in the fridge for one to two days or frozen for three to twelve months. If you want to keep your chicken warm before serving, keep it at 140 degrees F or higher, and reheat cooked chicken at 165 degrees F.

Cooked Chicken

What Is The Shelf Life Of Cooked Chicken?

According to the USDA, the cooked chicken will survive three to four days in the refrigerator and two to three months in the freezer. Even at chilled temperatures, bacteria can thrive and cause foodborne disease if you eat cooked chicken beyond this time.

This may lead you to wonder if you can’t just zap it in the microwave. Because microwaves heat food from the outside in, and not the other way around, reheating week-old cooked chicken in the microwave will kill bacteria on the surface. Still, it won’t eliminate toxins produced by the growing bacteria beneath the surface.

The primary line is that if your chicken has been sitting out for five days, it is no longer safe to eat, even if it has been reheated.

How To Thaw & Freeze Cooked Chicken?

If you don’t think you’ll be able to eat your chicken within three to four days, freeze it. Cooked chicken can be frozen for up to three months if placed in a freezer-safe container or zip-top bag labeled with the date. Chicken that has been out at room temperature for more than two hours or kept in the fridge for more than four days should never be frozen.

To thaw the chicken, place it in its storage container in the refrigerator overnight to thaw. You can also use your microwave’s defrost setting.


Another way to tell if a cooked chicken is terrible is its color. A grayish chicken is a sign of bad food. If it is a grayish color, you should avoid the dish. If the chicken is yellow or brownish, it’s probably spoiled. It should be rinsed immediately and stored in a resealable container. In addition, the chicken should be kept in an airtight container if you’re worried about the bacteria.

To determine if a cooked chicken is terrible, you must first determine the temperature of the meat. A fresh chicken is white and brown, while a bad one is grayish or blue-gray. If you suspect a gray-green or blue-gray chicken, throw it away and check again. It might be a sign of a mold or slimy film, and if it’s not, you should not eat it.