The "danger zone" for perishable foods, including cooked chicken, is between 40°F (4°C) and 140°F (60°C). Within this temperature range, bacteria can multiply rapidly, increasing the risk of foodborne illnesses. To ensure food safety, it's crucial to follow the two-hour rule:
Cooked chicken should not be left out at room temperature for more than two hours. If the ambient temperature is above 90°F (32°C), the time limit is reduced to one hour.
After two hours (or one hour in higher temperatures), any cooked chicken left at room temperature should be discarded as it becomes unsafe to eat. Consuming food that has been left out for an extended period can lead to food poisoning and other health issues.
If you're in doubt about how long the cooked chicken has been left out, it's best to err on the side of caution and discard it. To prevent foodborne illnesses, it's essential to store cooked chicken properly by refrigerating it promptly. If you're not planning to eat the chicken within a few hours, it should be refrigerated within the two-hour window to keep it safe for consumption.