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 breast, bone-in | 10–12 oz | 3 to 5 min direct medium heat (350° to 450°F); 20 to 30 min indirect medium heat |
| Chicken breast, boneless, skinless | 6–8 oz | 8 to 12 min direct medium heat (350° to 450°F), turning once |
| Chicken drumstick, bone-in | 3–4 oz | 6 to 10 min direct medium heat (350° to 450°F); 30 min indirect medium heat |
| Chicken thigh meat, ground | ¾" thick | 12 to 14 min direct medium heat (350° to 450°F), turning once |
| Chicken thigh, bone-in | 5–6 oz | sear 6 to 10 min direct medium heat (350° to 450°F); grill 30 min indirect medium heat |
| Chicken thigh, boneless, skinless | 4 oz | 8 to 10 min direct medium heat (350° to 450°F), turning once |
| Chicken wing | 2–3 oz | 5 to 8 min direct medium heat (350° to 450°F); 30 to 35 min indirect medium heat |
| Chicken, whole | 4–5 lb | 1¼ to 1½ hours indirect medium heat (350° to 450°F) |
| Chicken, whole leg | 10–12 oz | sear 8 to 10 min direct medium heat (350° to 450°F); grill 40 to 50 min indirect medium heat |
| Cornish game hen | 1½–2 lb | 50 to 60 min indirect high heat (450° to 550°F) |
| Turkey breast, boneless | 2½ lb | 1 to 1¼ hours indirect medium heat (350° to 450°F) |
| Turkey, whole, unstuffed | 10–12 lb | 2½ to 3½ hours indirect low heat (250° to 350°F) |