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. Cover and grill as above.)
| Type of Bird | Weight | Grilling Temperature | Approximate Direct-Grilling Time | Doneness |
| Chicken | ||||
| Chicken, broiler-fryer, half or quarters | 1-1/2- to 1-3/4-pound half or 12- to 14-ounce quarters | Medium | 40 to 50 minutes | 180 degrees F |
| Chicken breast half, skinned and boned | 4 to 5 ounces | Medium | 12 to 15 minutes | 170 degrees F |
| Chicken thigh, skinned and boned | 4 to 5 ounces | Medium | 12 to 15 minutes | 180 degrees F |
| Meaty chicken pieces (breast halves, thighs, and drumsticks) | 2-1/2 to 3 pounds total | Medium | 35 to 45 minutes | 180 degrees F |
| Turkey | ||||
| Turkey breast tenderloin steak | 4 to 6 ounces | Medium | 12 to 15 minutes | 170 degrees F |
| All cooking times are based on poultry removed directly from refrigerator. | ||||
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