The following cuts, thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, outside temperature, and desired doneness. Two rules of thumb: Grill boneless chicken pieces using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Grill whole poultry using the Indirect Method for the time given on the chart, or until an instant-read thermometer registers the desired internal temperature. Let larger cuts of meat rest 10 to 15 minutes before carving.
|
TYPE |
THICKNESS OR WEIGHT |
APPROXIMATE COOKING TIME |
|
Chicken breasts, boneless, skinless |
6 ounces |
8 to 12 minutes (Direct Medium) |
|
Chicken thighs, boneless, skinless |
4 ounces |
|
|
Chicken, halves |
1-1/4 to 1-1/2 pounds |
1 to 1-1/4 hours (Indirect Medium) |
|
Chicken pieces, bone-in breasts and wings |
|
30 to 40 minutes (Indirect Medium) |
|
Chicken pieces, bone-in legs and thighs |
|
40 to 50 minutes (Indirect Medium) |
|
Chicken, whole |
3-1/2 to 5 pounds |
1 to 1-1/2 hours (Indirect Medium) |
|
Cornish game hens |
1-1/2 to 2 pounds |
30 to 45 minutes (Indirect Medium) |
|
Turkey, whole, unstuffed |
10 to 11 pounds |
1 to 2 hours (Indirect Medium) |
|
|
12 to 14 pounds |
2 to 3 hours |
|
|
15 to 17 pounds |
2 to 3 hours |
|
|
18 to 22 pounds |
3 to 4 hours |
|
|
23 to 24 pounds |
3 to 4 hours |
|
Turkey drumsticks |
1/2 to 1-1/2 pounds |
45 minutes to 1-1/4 hours (Indirect Medium) |
|
Turkey breast, bone-in |
4 to 5 pounds |
1 to 1-1/2 hours (Indirect Medium) |