Leaving raw chicken out at room temperature for an extended period, such as overnight, can potentially lead to the growth of harmful bacteria, such as Salmonella or Campylobacter, which can cause foodborne illnesses.
As a general rule, perishable foods, including raw chicken, should not be left at room temperature for more than two hours. When food is left in the "danger zone" (between 40°F and 140°F or 4°C and 60°C) for too long, bacteria can multiply rapidly, increasing the risk of food poisoning.
Given that the chicken has been left out for about 10 hours, it is advisable to err on the side of caution and discard it rather than risk consuming contaminated chicken. Even if it appears and smells fine, harmful bacteria might be present, and cooking may not destroy all the toxins they produce.
Putting it back in the fridge at this point may not be sufficient to prevent bacterial growth, as the bacteria could have already multiplied to unsafe levels during the time it was left out. Remember that refrigeration only slows bacterial growth but does not halt it entirely.
When handling raw chicken or any other perishable food, it's crucial to follow food safety guidelines to prevent foodborne illnesses. Always store raw chicken in the refrigerator or freezer promptly and cook it to the appropriate internal temperature to ensure it's safe to eat. If you have any doubts about the safety of a food item, it's better to discard it to protect yourself and others from potential health risks.