mobile menu
Prescription Upload
Order Sushi
My Account
Sign Up
No Frills

Store fresh, raw chicken in its original unopened wrapper at 40°F or less, in the bottom, coldest part of the refrigerator. Store it there no longer than one to two days and always be sure to cook or freeze raw chicken by the "use by" date on the label.

For longer storage, immediate freezing is recommended. To prevent freezer burn, wrap chicken in foil or other freezer wrap. Separate parts into individual meal-size portions before freezing, so you can later avoid defrosting more chicken than you need. Refreezing chicken is never recommended.

Cooked chicken should be wrapped securely before refrigerating or freezing.
For optimum quality, follow the storage guidelines provided:

Raw Whole Chicken 1-2 days 12 months
Raw Chicken Parts 1-2 days 9 months
Cooked Whole Chicken or Parts, Plain 3-4 days 4 months
Cooked Chicken Parts 1-2 days 6 months

Thawing Chicken

Chicken can be conveniently and safely thawed in the refrigerator. Allow approximately 2.25 hours of thawing time per kilogram.

If you're short on time, you can defrost either using the microwave or cold water methods. When thawing chicken in the microwave, be sure to check your microwave manufacturer's instructions for defrosting a chicken. Remove chicken from the original package, and place on a microwave safe dish to thaw. To defrost chicken using cold water, place the poultry in an airtight bag and thaw in cold water. Change the water every 30 minutes to keep it cold; cook the chicken immediately.

Do not thaw chicken at room temperature, even if frozen inside. The surface of foods can warm up quickly, allowing bacteria to grow.

Whatever cooking method you use—roasting, frying, simmering, grilling or microwaving—be sure to finish cooking once it is started. Interrupted or partial cooking may encourage bacterial growth in foods. Keep all hot foods hot (140-160°F) before and during serving. Cover and refrigerate leftovers in a shallow container as soon as the meal is over. Do not leave cooked foods out at room temperature for more than two hours.

A meat thermometer is the most accurate way to determine if chicken is done. For a whole chicken, insert the thermometer into the thickest part of the thigh without touching the bone. Find internal cooking temperatures for chicken and turkey.

Seasoning Chicken

Adding flavorings to chicken before, during or after the cooking process can greatly enhance the flavor and texture of the meat. For suggestions on marinades, rub-ons or basting sauces, check out some of our tips below.

Marinating your chicken from 1 hour to overnight not only adds flavor, but also helps keep the chicken moist. It is especially effective when grilling boneless, skinless chicken breasts, which cook quickly and tend to dry out on the grill. When marinating chicken keep the following tips in mind:

Always marinate chicken in the refrigerator in a non-metallic bowl or Ziploc bag. Never re-use marinade. When chicken is removed, it is best to dispose of the marinade. Never use marinade from raw chicken on chicken that has been cooked. If some of the marinade is desired for basting the chicken during cooking, it is best to remove a portion and set aside before raw chicken has been added. If marinade is used as the basis for a sauce, bring it to a full, rolling boil before applying to the cooked chicken.

if marinade is used as the basis for a sauce, bring it to a full, rolling boil before applying to the cooked chicken

Try creating your own marinades with the seasonings you like best.Here are a few suggestions for approximately 4 servings of chicken:

  • Asian Ginger Marinade: 1/4 cup lite soy sauce, 1 tablespoon sesame oil, 1 garlic clove minced, 1 teaspoon ginger, and 1/2 teaspoon minced parsley leaves.
  • Mediterranean Yogurt Marinade: 1/3 cup plain yogurt, 2 tablespoons minced green onion, 2 tablespoons chopped toasted almonds, 1/2 teaspoon coriander, and 1/2 teaspoon dried crushed red pepper flakes.
  • Honey Mustard Marinade: 2 tablespoons prepared mustard, 1/4 cup soy sauce, 4 teaspoons honey, 1 tablespoon lemon juice and 1/4 teaspoon ground ginger.
  • Citrus Herb Marinade: 1/4 cup olive oil, 2 tablespoons lemon juice, 1/2 teaspoon rosemary, and 1/2 teaspoon thyme.

Rub-on seasonings are a form of dry marinade. Mixtures of spices are hand rubbed directly onto the chicken and then allowed to set from 20 minutes to overnight in the refrigerator before putting the chicken on the grill. Experiment with varying mixtures to find flavors that please you. Any combination of spices may be used. Here are some suggestions for approximately 4 servings of chicken:

  • Hot and Spicy Rub: 1 1/2 teaspoons chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic salt and 1/4 teaspoon cayenne pepper.
  • Spicy Mediterranean Rub: 1 tablespoon ground cumin, 1 teaspoon paprika, 1 teaspoon pepper, and 1/2 teaspoon cayenne pepper.
  • Indian Ginger Rub: 1 teaspoon cardamom, 1 teaspoon ground ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon garlic salt, and 1/2 teaspoon pepper.
Basting Sauces
Basting sauces are slightly different from marinades in that they are brushed onto the chicken while it is cooking. It is usually best to apply sauces to chicken on the grill only during the last 10-20 minutes of cooking. This prevents overcooking. Here are some suggestions for approximately 4 servings of chicken:
  • Original Barbecue Sauce: Melt 1 tablespoon butter in a fry pan. Add 1 small chopped onion and saute. Stir in 1/4 cup minced celery, 1/2 cup water, 3/4 cup catsup, 1 tablespoon vinegar, 1 tablespoon lemon juice, 2 tablespoons Worcestershire sauce, 1/3 cup brown sugar. Cook about 10 minutes over medium heat.
  • Asian Mustard Sauce: In a small saucepan, mix together 1/4 cup soy sauce, 2 tablespoons prepared mustard, 2 tablespoons brown sugar and 2 tablespoons vinegar; bring to boil.

Grilling Chicken

Is there any aroma more appetizing than chicken cooking on the grill? Delicious with no seasoning other than its own natural flavor cooked over charcoal, chicken on the grill can also assume an infinite variety of tastes. Chicken halves, quarters, or leg-thigh combinations are frequent choices for outdoor barbecues. However, any part of the chicken may be cooked on the grill, adjusting the cooking time for smaller parts such as breasts, thighs, and drumsticks. The key to perfectly cooked grilled chicken is low temperature, at least six inches from the heat, and adequate, non-rushed cooking time (see table below). A cost-effective way to feed the family, entertain friends, and save energy, grilling chicken is a leisurely process to be savored and enjoyed. Here are some of our favorite grilling tips:

Whole Chicken 1-1.5 hours
Dark meat bone-in chicken parts 40-50 minutes 30-35 minutes
White meat bone-in chicken parts 30-35 minutes 25-30 minutes
Boneless Chicken Parts 10-15 minutes 25-30 minutes

How to Test For Doneness
The most accurate way to tell when chicken is properly cooked is with a meat thermometer. The internal temperature should reach 180°F for whole chicken or parts with bones; boneless parts should be cooked until the internal temperature is 165°F. Chicken is done if juices run clear when pierced with a fork. When in doubt, remove the chicken to a plate and cut with a knife to be sure the center is no longer pink.

Speed up Grilling with Your Microwave
To shorten grilling time, chicken can be partially cooked in the microwave oven before being placed on the grill. However, partially cooked chicken should be grilled immediately. While charcoal is heating, microwave chicken on High, about 5 minutes per pound (less for cut-up parts), then grill about 20 minutes.


We recommend a minimum oven roasting temperature of 350°F for chicken. The cooking chart in the box below indicates safe internal temperatures and approximate roasting times for fresh or thawed chicken. Stuffing inside a chicken should reach at least 165°F. For poultry parts, check the internal temperature of several pieces, to ensure all chicken is thoroughly cooked. If you do not have a meat thermometer, cook stuffing separately, and check for doneness by piercing the meatiest part of the chicken with a fork. The fork should insert with ease, and the juices should run clear.

Whole Chicken 1.4-2.25 kg. 180°F 1 1/4 - 1 1/2 hrs
Breast, Bone-In 6-8 oz. 170°F 30-40 min.
Breast, Boneless 4 oz. 165°F 20-30 min.
Leg Quarter, Bone-In 4-8 oz. 180°F 40-50 min.
Thigh, Bone-In 5-7 oz. 180°F 30-40 min.
Thigh, Boneless 3 oz. 165°F 20-30 min.


At Chickmont Foods, we've always been committed to freshness, quality, and the good health of our customers, so we remind you to follow the Poultry ABCs - Always Be Careful. Here are some tips to help ensure your family and food stay safe and healthy.

Beef, Ground 160°F
Beef, Roasts/Steaks 145°F
Casserole(Rice/Pasta/Potato) 165°F
Eggs 160°F
Meat(Rolled/Stuffed/Casserole) 165°F
Poultry/Boneless & Ground 165°F
Poultry/Bone-In: Breast Drums, Thighs & Wings 180°F 170°F
Poultry/Whole (At The Thigh) 180°F
Reheated Leftovers 165°F

  • Refrigerate leftovers within two hours of cooking.
  • Store leftovers in small portions for quicker chilling.
  • Clean your sink before using it for food preparation.
  • Wash utensils that have come in contact with the floor or other contaminated areas.
  • Store washed produce in a new, clean container or bag.
  • Store raw ingredients on refrigerator shelves below ready-to-eat foods.
  • Refrigerate raw meats and poultry on a plate to prevent contamination of refrigerator shelves.
  • Wash cutting boards and countertops with a mild bleach solution after cutting raw foods.
  • Place cooked foods on a clean plate instead of returning them to the plate or marinade that held raw foods.
  • Use separate cutting boards for raw meat & produce.
Accepted Payments
by Nibble
Other products, names, text, and images are copyrights or trademarks of their respective owners
Balls Plantation, Christ Church, Barbados | Tel: (246) 418-8000