Even after chicken is cooked, it’s important to either keep it hot or keep it cold. To keep it safe, follow these rules:

• Don’t leave cooked chicken at room temperature for more than 2 hours. Either keep it hot (140° to 165°F) or refrigerate it at 40°F or below.
• Bring chicken gravy to a full boil before serving.
• When transporting chicken, use an insulated container or cooler with ice until dinner is served.
• When grilling or barbecuing outdoors, keep chicken refrigerated until ready to cook. Do not place cooked chicken on the same plate used to transport the raw chicken to the grill (unless it’s been washed in hot, soapy water).
• Never put marinades or sauces used on raw chicken on cooked foods.