- - Ultimate Chocolate Dessert See the easy way to make a rich, creamy, no-bake chocolate dessert. »
- - Valentine’s Day Recipes Tasty treats for the lips you love. »
- - Top Healthy Recipes Keep flavor high, calories low. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Related Tips & Advice
Tips and Advice
Cooking School
Reference
Food Safety
Meats & Grilling
Measurements, Cooking Times & Conversions
BBQ and Grilling
Chicken
Cooking and Grilling Times
Events and Gatherings
Seasonal
BBQ Party

Add a Comment

Grilling Times for Chicken and Poultry

Boneless cuts cook faster than bone-in pieces.

Related Links

Quick & Easy Grill Menu

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:

Comments

Add a comment

celeste

Sep. 4, 2009 1:09 pm

How about cooking time for kabobs?

akppsu

Supporting Member (Click to learn more about Supporting Membership)

Feb. 17, 2010 7:33 pm

Any ideas on tenderloins?

The Great Yogurt

Mar. 16, 2010 3:06 pm

I'd like the answer to the above two questions too :P. I'm making tenders into kabobs...

Marilyn

Apr. 23, 2010 10:45 am

That was very helpful.

Leah J

Apr. 29, 2010 1:26 pm

re: kabob cooking times...don't know for sure, but I'd say that if they're a nice golden brown on the outside that they're done on the inside since kabob cuts are so thin. On that note, I'm about to test my theory :-)

Bailey143

Jun. 7, 2010 10:19 am

Would like some advice on whether the lid should be down on the BBQ when cooking steaks, burgers, chicken, etc.? I usually have it down, but seem to remember advice way back when saying that if you are doing burgers, or hotdogs, that the cover should be up? Can anyone advise on this?

Vivian

Jul. 23, 2010 1:11 pm

I have made many,many of your recipes, happy to say how Ilove to receive your e-mails.I have an old webtv and browser. I cannot make real good use of your site. I am 89 yrs. young and just glad I have learned to master this. Thanks for all the recipes. Keep them coming. VIVIAN

carol m.m.

Aug. 6, 2010 11:52 am

how to grill with electric grill?? Thanks

Leigh Sheppard

Sep. 24, 2010 9:59 pm

Re: Kabob cooking times. It is impossible to give specific cooking times for BBQ Kabobs because there are so many variables. Size of meat chunks, BBQ heat, type of BBQ, how tightly the pieces are packed onto the skewers, etc. For this reason, I usually avoid Chicken Kabobs for large gatherings. Either the meat gets too dry, or you have to inform guests to watch for undercooked pieces. I usually stick with lamb or beef or pork tenderloin kabobs where "rare" is acceptable.

Leigh Sheppard

Sep. 24, 2010 10:17 pm

Re: BBQ lid open or closed - it is entirely optional... I have often cooked very successfully on BBQ's that don't have lids. The advantages of using a lid are increased smoke flavour, better temperature control, availability of indirect heat, ability to 'sweat' meat. Some of those can be achieved via other means such as rotisserie over open fire, smokers, earthen ovens, etc. I live on the Island of Yap in Micronesia where outdoor cooking is a way of life and it is a wonderful experience to walk through the villages and smell the dinners cooking over the fire pits. As for Hot Dogs and Hamburgers, I have never heard of a rule either way. I like to allow my hot dogs to slowly 'sweat' on the upper trays of a covered BBQ. They end up juicy and smoky, but sometimes I have no choice to cook them directly over open coals on a grill. They usually are more crusty and lose more juice... but hey, they still make great hot dogs. Same with the burgers. Soft and juicy... cook covered on low heat. If you like a 'flame broiled' burger with a crunchy crust to it, use higher heat and leave the lid up. This allows you to control how much flame the burgers are being exposed to without burning them.

Leigh Sheppard

Sep. 24, 2010 10:48 pm

re: BBQ Chicken - when roasting whole chicken on a BBQ, the only way to ensure proper doneness is with a meat thermometer. After many failed attempts at BBQ'ing boneless, skinless chicken breasts, I have been able to achieve consistent juicy, tender results by adhering to the following: 1. Use fresh meat, or thaw first. 2. Beat breast between two sheets of wax paper with a kitchen hammer to achieve a consistent thickness ... usually about 3/16" (and tenderizes as a side benefit). 3. coat both sides of breast with a generous portion of mayonnaise. Be careful not to put utensils into the mayonnaise jar that have touched raw chicken! 4. Heat grill to HIGH and place chicken on the hot grill. Reduce heat to medium (if you are using coals you will simply have to move the chicken to an area of the grill that is not quite so hot once the meat has the tell-tail "grill marks" on it.) The mayonnaise will prevent the chicken from sticking, and will help seal in the juices and prevent the breasts from shrinking. They will cook very quickly. Watch carefully, flip when juices begin to flow. Apply Montreal Chicken Spice to done side, and flip back when juices show on top side. Apply BBQ sauce or spices if desired. A fresh boneless skinless breast flattened to 3/16" should be completely cooked in about 5 minutes. You will begin to readily recognize when it is done after a few meals.

Edith Robinson

Feb. 11, 2011 1:49 pm

Edith R love reading your recipes, have tried many and will continue, a great pastime THANKS

elizabeth

Jun. 1, 2011 3:21 am

To the Site Manager: Would it be possible to change this so we could post it to our recipe boxes? Thanks

Add a comment

Recipe Box

Menus

Shopping Lists

See something worth saving?
Register now to save all your favorites in your Recipe Box.