Answer: You can safely leave marinated chicken in the refrigerator for up to 2 days, according to the United States Department of Agriculture.
If you don't think you'll cook it in time, you can freeze uncooked chicken or turkey any time up until its 'use-by' date. Simply place it in an airtight container or wrap it well in freezer bags, freezer wrap or cling film before freezing, so the cold air doesn't dry it out.
Cold Food Storage Chart
| Food | Type | Freezer (0 °F or below) |
|---|
| Fresh Poultry | Chicken or turkey, whole | 1 year |
| Chicken or turkey, pieces | 9 months |
| Eggs | Raw eggs in shell | Do not freeze. Beat yolks and whites together, then freeze. |
| Raw egg whites and yolks Note: yolks do not freeze well | 12 months |
You can marinate chicken, steak, pork, and lamb for too long. And the meat doesn't like that at all. Generally speaking, you shouldn't marinate meat for more than a day.
If chicken is left to marinate in an acidic based marinade (like citrus or vinegar) for too long, it will actually become denser and tougher. So, although chicken can safely marinate for two days, it is highly recommended to marinate it for far less time than that.
Most recipes for marinating meat and poultry recommend 6 hours up to 24 hours. It is safe to keep the food in the marinade longer, but after 2 days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.
For how long can I keep marinated chicken in the fridge? Marinated chicken can be kept in the fridge for 2 days; after that, any uncooked marinade should be discarded.
Always marinate in the refrigerator. Marinating at room temperature can allow dangerous bacteria to grow and lead to foodborne illnesses.
Cooked, cut-up chicken is best when refrigerated for two days or less; whole, cooked chicken for three days or less. Store fresh, uncooked chicken on a low shelf of the refrigerator so it does not drip onto other items. For convenience and to prevent freezer burn, wrap separate pieces in foil or plastic bags.
Generally, if the meat smells and looks good it's probably okay to eat — but you may want to stick to health guidelines to stay on the safe side. When stored between 0 and 3 degrees Celsius, you're supposed to eat leftover chicken within 3-5 days.
Frozen chicken (and all frozen foods) are safe to eat indefinitely, but will lose taste and flavor the longer it is stored. If you don't seal the food carefully, freezer burn can occur, which dries out the exposed meat — though it's still safe to eat.
Safely assume that raw products have been in a store for at least 4 days, leaving 3 in which to prepare the product. If in doubt, put the chicken in a freezer. Chicken and other raw meats can be cook-thawed or defrosted by slacking before cooking.
Use or freeze beef, veal, pork, and lamb products with a "Sell-By" date within 3 to 5 days of purchase. Fresh chicken, turkey, ground meat, and ground poultry should be cooked or frozen within 1 to 2 days of purchase.
For cooked chicken, maximum is 3–4 days. The quality of chicken deteriorates quite rapidly, usually within a couple of days. That doesn't mean it won't be edible if it has been in the fridge longer. If it doesn't look or smell “off”, then it's not probably going to make you sick or kill you.
Always marinate in the refrigerator – Never marinate at room temperature or outdoors when barbecuing as bacteria can quickly multiply on raw meat if it is warm. Marinating at room temperature causes meat to enter the danger zone (between 40 degrees F. and 140 degrees F.) where bacteria multiply rapidly.
Raw or cooked meat, poultry or egg products, as any perishable foods, must be kept at a safe temperature during "the big thaw." They are safe indefinitely while frozen. Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.
Thoroughly cooking chicken, poultry products, and meat destroys germs. Raw and undercooked meat and poultry can make you sick. You can kill bacteria by cooking poultry and meat to a safe internal temperature .
Remove Marinade Before Cooking: To prevent flare-ups on the grill and ensure properly browned meat when sautéing or stir-frying, wipe off most of the excess marinade before cooking. Keep just a little marinade on the meat surface to maximize flavor.
Even a pound of ground chicken or a couple of pounds of boneless chicken breasts will probably take up to a day to fully thaw in the fridge, and a a bunch of bone-in pieces or a five pound bird might take two days. You can leave refrigerator-thawed chicken in the fridge for up to 3 days before cooking.
According to recommendations from the U.S. Food and Drug Administration, raw chicken will only keep in the refrigerator for about 1-2 days. If you store cooked chicken in the freezer in a sealed, freezer-safe container or vacuum-sealed package, it can stay safe to thaw and eat for up to 4 months.
marinate chicken for 2-24 hours in the fridge or up to 3 months in the freezer.
