Instructions: Chicken and other poultry should be cooked to 180 degrees F (80 degrees C).

Clear juices are not a good indicator of doneness. Depending on the age of the fowl, the juices might not run clear until the bird is overcooked.

Chicken and Poultry

Cut Method Heat Time Internal Temp.

(minimum)

Whole Broiler or Fryer

3 to 4 pounds Indirect Medium 60 to 75 min. 180 F (80 C)

Whole Roasting Hen

5 to 7 pounds Indirect Medium 18 to 25 min./pound 180 F (80 C)

Capon

4 to 8 pounds Indirect Medium 15 to 20 min./pound 180 F (80 C)

Cornish Hens

18 to 24 ounces Indirect Medium 45 to 55 min./side 180 F (80 C)

Breast

8 ounces Direct Medium/High 10 to 15 min./side 180 F (80 C)

Boneless Breast

4 ounces Direct High 6 to 8 min./side 180 F (80 C)

Legs or Thighs

4 to 8 ounces Direct Medium/High 10 to 15 min./side 180 F (80 C)

Drumsticks

4 ounces Direct Medium/High 8 to 12 min./side 180 F (80 C)

Wings

2 to 3 ounces Direct Medium/High 8 to 12 min./side 180 F (80 C)

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