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How To Grill #4: Poultry

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How to Grill Poultry

Chicken Breasts, Boneless, Skinless

Heat: Direct (uncovered), medium.
Time: 5 to 6 minutes per side.
Internal Temperature: 160° F.

Chicken Cutlets

Heat: Direct (uncovered), medium.
Time: 2 to 3 minutes per side.
Internal Temperature: 160° F.

Chicken Pieces, Bone-In

Heat: Indirect (covered), medium.
Time: 40 to 50 minutes.
Internal Temperature: 165° F.
Tip: For crispy skin, grill the pieces skin-side down over direct heat (uncovered) until golden, 6 to 8 minutes, then transfer to indirect heat and cook skin-side up until cooked through.

Chicken Thighs, Boneless, Skinless

Heat: Direct (uncovered), medium.
Time: 4 to 5 minutes, turning once.
Internal Temperature: 165° F.

Chicken Wings

Heat: Indirect (covered), medium.
Time: 25 to 30 minutes, turning occasionally.
Internal Temperature: 165° F.

Chicken, Whole, 3½ to 4 Pounds

Heat: Indirect (covered), medium.
Time: 45 minutes to 1 hour, 15 minutes.
Internal Temperature: 165° F, measured in the thigh.

Turkey Burgers

Heat: Direct (uncovered), medium-high.
Time: 5 to 7 minutes per side.
Internal Temperature: 165° F.
Tip: Don’t press down on the patties during cooking or you’ll squeeze out the delicious juices.

Turkey Cutlets

Heat: Direct (uncovered), medium.
Time: 2 to 3 minutes per side.
Internal Temperature: 160° F.

 

BBQ BUTTER WHOLE CHICKEN

Source:  The Backyard BBQ Show – BBQFOOD4U

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