Poultry Grilling Chart
Safe-temperature cooking times for grilled chicken and turkey recipes.
Chicken and turkey breasts and turkey tenderloins are done when they reach a temperature of 170°; whole chickens and turkeys at 180° as measured in the thigh.
Kabobs and strips are done when juices run clear. Ground chicken or turkey patties are done at 165°. For direct grilling, turn meat halfway through grilling time.
(MINUTES PER POUND)
|Broiler/Fryer, Whole||3 to 4 lbs.||Medium/Indirect||1-1/4 to 1-3/4 hours|
|Roaster, Whole||5 to 6 lbs.||Medium/Indirect||1-3/4 to 2-1/4 hours|
|Meaty Bone-In Pieces, Breast Halves, Legs, Quarters||1-1/4 to
|40 to 50
35 to 45
|Bone-In Thighs, Drumsticks, Wings||3 to 7 oz. each||15 to 30
20 to 30
|Breast Halves, Boneless||6 oz. each||Medium/Direct||10 to 15|
|Kabobs||1-in. cubes||Medium/Direct||10 to 15|
|Cornish Game Hens||1-1/2 to
|Medium/Indirect||45 to 60|
|Whole, Unstuffed||8 to 11 lbs.
12 to 16 lbs.
|2 to 3 hours
3 to 4 hours
|Breast (Bone-In)||4 to 5 lbs.||Medium/Indirect||1-1/2 to 2 hours|
|Breast (Boneless)||1-1/4 to
|Medium/Indirect||1 to 1-1/4 hours|
|Tenderloins||8 oz.||Medium/Direct||15 to 20|
|Drumsticks or Thighs||1/2 to
|Medium/Indirect||45 to 75|
|Patty||4 oz. and 1/2 in.||Medium/Direct||10 to 12|