Grilling charts

Direct-Grilling Poultry
If desired, remove skin from poultry. For a charcoal grill, place poultry on grill rack, bone side up, directly over medium coals. Grill, uncovered, for the time given below or until the proper temperature is reached and meat is no longer pink, turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place poultry on grill rack, bone side down, over heat.
Parts and Pieces Weight

Cover and grill. Test for doneness using a meat thermometer (use an instant-read thermometer to test small portions). Thermometer should register 180F, except in breast meat when thermometer should register 170F. If desired, during last 5 to 10 minutes of grilling, brush often with a sauce.
Grilling Temperature Approximate Direct-Grilling Time

Doneness

Chicken
Chicken breast half, skinned and boned 4 to 5 ounces Chicken, broiler-fryer, half or quarters Chicken thigh, skinned and boned Meaty chicken pieces (breast halves, thighs, and drumsticks)
1 3 2- to 1 4-pound half or 1 12- to 14-ounce quarters

Medium Medium Medium Medium

12 to 15 minutes 40 to 50 minutes 12 to 15 minutes 35 to 45 minutes

170F 180F 180F 180F

4 to 5 ounces
2 to 3 pounds total 2 1

Turkey
Turkey breast tenderloin 8 to 10 ounces 4 to 1 inch thick) (3 Medium 16 to 20 minutes 170F

All cooking times are based on poultry removed directly from refrigerator.

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