How To Tell If Raw Chicken Is Bad

Cooking with chicken is a staple in many kitchens. Whether you’re whipping up a comforting soup, juicy baked thighs, or crispy nuggets, the secret to a great meal starts with fresh chicken. But how can you tell if raw chicken is bad? Spoiled chicken doesn’t just ruin your dish—it can also make you sick. Let’s break down the signs to spot bad chicken and keep your cooking on point!

 Love making chicken? Check out How To Make The Best Grilled Chicken Every Time

Look at It  

The first thing to check is the chicken’s color. Fresh raw chicken should be light pink, almost peachy, with a soft sheen. The color should be even—no dull gray patches or discoloration. If you notice green or yellow tints, those are definite signs the chicken has gone bad.

Juices matter, too. While fresh chicken may release some clear or slightly pinkish liquid, anything slimy or excessively sticky is a problem. Slimy residue often means bacteria like Salmonella or E. coli have started to grow.

Pro Tip: Worried about food safety? Always prep chicken on a clean cutting board and sanitize your workspace after handling it.   

Smell It 

The smell test is quick and effective. Fresh chicken has a very mild odor—barely there, maybe slightly meaty. But if it smells sour, like rotten eggs or ammonia, it’s spoiled.

Even if the smell is faint, don’t ignore it. Spoiled chicken may not always stink up your kitchen right away, but any off-putting aroma is a sign it’s no longer safe to use.

Don’t try to rinse the smell away. Some people think washing chicken can "fix" it, but it only spreads bacteria and makes the problem worse. If it smells bad, it is bad.

Feel It  

Your hands can reveal a lot about your chicken. Give it a gentle touch—fresh chicken feels smooth and slightly moist, like soft leather. But if it’s slimy, sticky, or leaves a filmy residue on your fingers, it’s spoiled.

Stickiness is a surefire sign of bacterial growth, and sliminess is even worse. These textures mean the meat has started to break down, and eating it could make you sick.

Pro Tip: Handle raw chicken with care to avoid cross-contamination. Wash your hands with hot, soapy water before touching anything else in the kitchen. 

Bonus Tips for Handling Raw Chicken Safely

Want to keep your chicken fresher for longer and avoid kitchen disasters? Here are some helpful tips:

• Store Smart: Always keep chicken in its original packaging or a sealed container. Place it on the bottom shelf of your fridge to prevent raw juices from dripping onto other foods.
• Freeze with Care: If you won’t use the chicken within two days, freeze it. Wrap it tightly in freezer-safe packaging to avoid freezer burn.
• Thaw Safely: The safest way to thaw chicken is in the fridge overnight. If you’re in a hurry, submerge the chicken in cold water, changing the water every 30 minutes until it’s thawed.
• Cook to the Right Temp: Raw chicken needs to be cooked to an internal temperature of 165°F. A meat thermometer is your best friend!

Final Thoughts

Knowing how to tell if raw chicken is bad is key to making safe, delicious meals. By checking its color, smell, texture, and expiration date, you can avoid a kitchen mishap before it even starts.

Now that you’re a pro at spotting bad chicken, why not put your skills to the test with a delicious new recipe?