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By August 13, 2012. Whether raw or cooked, food can be chock-full of dangerous bacteria long before you can smell it. Perishable food (like chicken and other meats) should be tossed if left out at room temperature more than two hours (much less if in a warm room). For straightforward guidelines on food safety and handling, consult the USDA Web site.
Cooked chicken should not be left at room temperature for more than two hours. Package it up in an air-tight container and store it in the fridge for up to two days.lways let the chicken marinate in the refrigerator, even for a short soak of 30 minutes. And never baste the cooked chicken with the same marinade thatâs touched raw chicken: either make extra marinade and set aside a portion just for basting, or boil it for two to three minutes, enough time to kill any bacteria.