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Grilling Poultry: Don't Be Chicken!

By Elizabeth Beal, June 29, 2012  |  Meet the Blogger  |  More Posts by Elizabeth Beal

The bird’s the word! Grilled chicken is a summer favorite, and goes beyond the saucy drumstick to star atop salads and sandwiches (so make extra). Whether you choose chicken, duck, turkey or game hen, marinate your poultry or try a dry rub ahead of time to maximize flavor. Then, prep the grill and cook accordingly:

Thin pieces of poultry can be cooked over direct heat; larger pieces of chicken should be cooked over indirect heat. Cook bone-in breast and leg/thigh pieces for 12-15 minutes per side, wings 2-3 minutes per side; boneless breasts 4-6 minutes per side. Turning the pieces every 2-5 minutes and rotating pieces around the grill can help ensure even cooking.

Always cook poultry thoroughly.

Test for doneness with an instant read thermometer (it should reach 165°F). Insert the thermometer into the middle of the thickest part of the meat, taking care not to touch bone. Wait a couple of minutes before reading.

For whole poultry, insert the thermometer into the thickest part of the thigh.

 

Chicken that is cooked enough will feel springy when pressed. If you're uncertain, cut into the thickest part of one piece. The meat should still be juicy, but the juices should be clear, never reddish.

For more tips and recipe ideas, see our complete Guide to Grilling. Tell us: have you ever grilled a whole chicken, or even a Thanksgiving turkey?