GRILL CHART FOR POULTRY

FROM ALLRECIPES.COM

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)