| Poultry Type |
Approximate Weight
(pounds)
|
Approximate Broiling Time |
Approximate Grilling Time
(minutes)
|
Doneness |
Chicken,
cut-up chicken pieces
|
3 to 3 1/2 |
Skin sides down 30 min; turn. Broil 15 to 25 min longer (7 to 9 inches from heat). |
35 to 40
(dark meat may take longer)
|
Juice is no longer pink when centers of thickest pieces are cut. |
Breast halves
(bone in)
|
2 1/2 to 3 |
25 to 35 min (7 to 9 inches from heat) |
20 to 25 |
Juice is no longer pink when centers of thickest pieces are cut. |
Breast halves
(boneless)
|
1 1/4 |
15 to 20 min, turning once (4 to 6 inches from heat) |
15 to 20 |
Juice is no longer pink when centers of thickest pieces are cut. |
| Wings |
3 to 3 1/2 |
10 min, turning once (5 to 7 inches from heat |
12 to 18 |
Juice is no longer pink when centers of thickest pieces are cut. |
Ground turkey or chicken patties
(1/2 inch thick)
|
1 |
6 min on each side (3 inches from heat) |
15 to 20 |
No longer pink in center. |
| Turkey tenderloins |
1 to 1 1/2 |
8 to 12 min on each side
(6 inches from heat) |
20 to 30 |
Juice is no longer pink when centers of thickest pieces are cut. |
| Breast slices |
1 to 1 1/2 |
7 min, turning once (4 inches from heat) |
8 to 10 |
Turkey is no longer pink in center. |
| Rock Cornish hens* |
2 to 3
(two hens)
|
30 to 40 min (4 to 6 inches from heat) |
30 to 40 |
Meat thermometer reads 180ºF and juice is no longer pink when center of thigh is cut.
* Cut hens in half before broiling or grilling, for best results. |