Cooked chicken should not be left out for more than two hours at room temperature. If the room temperature is above 90 degrees Fahrenheit, chicken can be left out no longer than one hour.
Bacteria multiply quickly at temperatures between 40 and 160 F. Any leftovers should be refrigerated at 40 F or below as promptly as possible. The chicken can be reheated to an internal temperature of 165 F for safe consumption. Campylobacter and Salmonella are often the cause of food poisoning from poultry. Symptoms from food poisoning may take as little as a few hours or up to several days to take effect. Nausea and vomiting are the most common symptoms.