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Grilling

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Grilling Chicken

Grilling Timetable — Always use a meat thermometer to check for doneness. Bone-in chicken is fully cooked once it reaches an internal temperature of 180˚F. Boneless or ground chicken is fully cooked when it reaches an internal temperature of 165˚F.

Product
Direct Heat (4″-6″ from coals)
Indirect Heat (covered grill)
Rotisserie
Rotisserie Smoker (200-255°F)
Whole Young Chicken (3-5 lbs.)
1 – 1 1/2 hours
1 1/2 – 2 hours
3 – 4 hours
Dark meat bone-in chicken parts
40 – 50 minutes
30 – 35 minutes
White meat bone-in chicken parts
30 – 35 minutes
25 – 30 minutes
Boneless Chicken Parts
10 – 15 minutes
Roaster (6-8 lbs)
2 – 2 1/2 hours
3 – 3 1/2 hours
3 1/2 – 4 1/2 hours

Grilling Turkey

Turkey Grilling Timetable — Always use a meat thermometer to check for doneness. Bone-in turkey is fully cooked once it reaches an internal temperature of 180˚F. Boneless or ground turkey is fully cooked when it reaches an internal temperature of 165˚F.

Turkey Product
Weight
Method
Approx. Grilling Time
Breast Tenderloins
1/2 lb. each
Direct Heat
15-20 mins.
Breast Half
2-3 lbs. each
Indirect Heat
1-1 1/2 hrs.
Bone-in Breast
5- 6 lbs. each
Indirect Heat
2-2 1/2 hrs.
Drumsticks
1/2 lb. each
Indirect Heat
1-1 1/4 hrs.
Bone-in Thighs
3/4-1 lb. each
Indirect Heat
1-1 1/4 hrs.
Wings
3/4 lb. each
Indirect Heat
50-60 mins.
Ground Burger
1/2″ thick, 1/4 lb. each
Direct Heat
5-6 mins. per side
Whole Turkey
15 lbs.
Indirect Heat
4 1/2 hrs.