POULTRY

Here are some guidelines for cuts, thicknesses, weights, and grilling times. Most of these are standard practice, but as a Pit Boss you have to always want to use your best judgement. Cooking times can sometimes be affected by things like – outdoor temperature, wind, or even your desired doneness. Most of the times listed in the extensive guides below are for achieving medium doneness, unless otherwise noted.

Try the Pit Boss Grills cooking thermometer to get those temps just right. 

A safe internal temperature for poultry is 165°F.

Type	Thickness or Weight	Approximate Cooking Time
Chicken Breast, Bone-in	10–12 oz	3 – 5 min direct medium heat (350°F – 450°F); 20 – 30 min indirect medium heat
Chicken Breast, Boneless, Skinless	6–8 oz	8 – 12 min direct medium heat (350°F – 450°F), turning once
Chicken Drumstick, Bone-In	3–4 oz	6 – 10 min direct medium heat (350°F – 450°F); 30 min indirect medium heat
Chicken Thigh Meat, Ground	¾" thick	12 – 14 min direct medium heat (350°F – 450°F), turning once
Chicken Thigh, Bone-in	5–6 oz	sear 6 – 10 min direct medium heat (350°F – 450°F); grill 30 min indirect medium heat
Chicken Thigh, Boneless, Skinless	4 oz	8 – 10 min direct medium heat (350°F – 450°F), turning once
Chicken, Whole	4–5lb	1¼ – 1½ hours indirect medium heat (350°F – 450°F)
Chicken, Whole Leg	10–12 oz	sear 8 – 10 min direct medium heat (350°F – 450°F); grill 40 – 50 min indirect medium heat
Cornish Game Hen	1½–2lb	50 – 60 min indirect high heat (450°F – 550°F)
Turkey Breast, Boneless	2½lb	1 – 1¼ hours indirect medium heat (350°F – 450°F)
Turkey, Whole, Unstuffed	10–12lb	2½ – 3½ hours indirect low heat (250°F – 350°F)