The study aims to examine the effect of immersion time of chicken thighs at cold temperatures of 5-10°C on total microbes and pH, reviewing the time of soaking chicken thighs at cold temperatures of 5-10°C with the best level. The research material used is 20 pieces of broiler chicken thighs, water, ice cubes, PCA media, aquadest, alcohol 70%, buffer solution, NaCl 0.85%. Experimental research method using Complete RandomIzed Design (RAL) with 4 treatments and 5 repeats. The treatment given is R1 chicken thighs with cold water soaking 0 minutes (momentary), R2 is chicken thighs with cold water soaking for 15 minutes, R3 is chicken thighs with cold water soaking for 30 minutes, and R4 is chicken thighs with cold water soaking for 45 minutes. The results of the study of total microbes obtained average R1 of 6,20 x 107 cfu/g, R2 of 5,13 x 106 cfu/g, R3 of 3,60 x 106 cfu/g and R4 of 1,14 x 106 cfu/g and the pH research result obtained R1 average of 5,86; R2 was 6,16 ; R3 was 6,56 and R4 was 5,95. The results showed that the length of immersion of chicken thighs in cold water 5-10°C had a very real effect (P<0,01) on total microbes and had an unreal effect (P>0,05) on pH.The conclusion, soaking chicken thighs at cold temperatures of 5-10°C can decrease the number of microbes and the pH value remains. The length of soaking of chicken thighs at cold temperatures of 5-10°C is best 40 minutes.