How To Grill #4: Poultry
|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