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.