This right here is a perfect starter question, so to speak, because if there was no point to thawing, then you would not be here today wasting your time reading through this guide. Clearly, that is not the case and thawing is vitally important when you are cooking any type of meat. It is as simple as these ladies and gentlemen. If the middle of meat is still frozen and still contains ice, it is not going to cook properly. The exterior will get done before the interior and in order for the interior to cook fully, the outside will probably end up charring.
Of course, when dealing with a meat such as chicken, cooking it frozen can actually cause Salmonella food poisoning. Due to the fact that a great deal of heat is used to melt any ice that is in the middle, it may not reach a suitable internal temperature to kill off the bacteria in the chicken.