Poultry Grilling Guide

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)