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) |
Chicken is the staple in the barbecue world and can either be used as a whole bird or be divided into four different cuts. The drumstick, wing, thigh and breast, each bring different things to the meal or occasion. Let’s look at each one of these cuts and what they can be used for. The whole chicken can be used for making chicken stock. You would roast in a Pit Boss Smoker or smoke the chicken and then use the cooked meat for sandwiches and salads.
CHICKEN CUTS
Chicken breast is one of the most versatile meats on the market. This white meat with very little fat is a perfect cut to slice up for stir-fries, marinate and grilled in your Pit Boss Grill, or smoke roasted, filled with your favorite filling. Chicken breasts can also be baked and used in salad, sandwiches or shredded and put into soups.
Tenderloins are a good option too. They are slightly more tender than the whole breast and are great crumbed and baked, or quickly grilled and tossed in a hot salad.
Buy as single chicken breasts fillets without the skin, with tenderloin attached, or with skin on. A supreme cut is the chicken breast with wings attached and skin on.
Chicken thighs can be bought as thigh fillets with skin and bone removed, or thigh cutlets, with bone and skin still attached. Chicken thigh meat is brown and has a little more fat then the breast, but also slightly more flavorful.
Thigh fillets are great sliced or chopped in stir-fries, or in casseroles. Use the thigh cutlet in casseroles or bakes.
Chicken Maryland is the thigh with the drumstick attached. Maryland is great for roasting and baking and can also be used on the barbecue or char-grill.
Chicken wings and drumsticks are usually cheaper cuts of chicken. They are great baked in a sticky glaze or marinade and eaten in your fingers.
Chicken mince can be used for rissoles, burgers, meatballs, or cooked in a Vietnamese lard salad. You can use chicken mince instead of beef mince in tacos or enchiladas.