Grilling Times For Chicken And Poultry

Did you know? Boneless cuts cook faster than bone-in pieces.

Honey Mustard Grilled Chicken

Photo by mis7up

Clear juices are not a good indicator of doneness. Depending on the age of the bird, juices might not run clear until it’s overcooked.

Chicken and other poultry should be cooked to an internal temperature of 165 degrees F (75 degrees C).

Chicken and Poultry

Cut Method Heat Time Internal Temp. (minimum)
Whole Broiler or Fryer —- —- —- —-
3 to 4 pounds Indirect Medium 60 to 75 min. 165 F (75 C)
Whole Roasting Hen —- —- —- —-
5 to 7 pounds Indirect Medium 18 to 25 min./pound 165 F (75 C)
Capon —- —- —- —-
4 to 8 pounds Indirect Medium 15 to 20 min./pound 165 F (75 C)
Cornish Hens —- —- —- —-
18-24 ounces Indirect Medium 45 to 55 min./side 165 F (75 C)
Breast —- —- —- —-
6 to 8 ounces Direct Medium/High 10 to 15 min./side 165 F (75 C)
Boneless Breast —- —- —- —-
4 ounces Direct High 6 to 8 min./side 165 F (75 C)
Legs or Thighs —- —- —- —-
4 to 8 ounces Direct Medium/High 10 to 15 min./side 165 F (75 C)
Drumsticks —- —- —- —-
4 ounces Direct Medium/High 8 to 12 min./side 165 F (75 C)
Wings —- —- —- —-
2 to 3 ounces Direct Medium/High 8 to 12 min./side 165 F (75 C)

Chicken and Poultry Recipes: