BBQ Cooking Times

Poultry Cooking Times

Thermometer Temperature: 85°C

Cut of Meat Weight / Thickness Method Approx. Cooking Time
Chicken, Whole 1.4 - 1.8 kgs Indirect 1 1/4 - 1 1/4 Hrs.
Chicken, Whole 2.7 - 3.2 kgs Indirect 1 1/2 - 1 3/4 Hrs.
Halved or Quartered 1.4 - 1.8 kgs Indirect 55 - 65 Min.
Breasts, Boneless 100 - 150 gms Direct or Indirect 12 - 15 Min.(Direct)
23 - 25 Min. (Indirect)
Wings 85 - 100 gms Direct or Indirect 25 - 30 Min. (direct)
35 - 40 Min.(Indirect)
Cornish Game Hens 0.45 - 0.68 kgs Indirect 45 - 60 Min.
Turkey, Whole 4 - 5.5 kgs Indirect 2 - 3 Hrs.
Turkey, Whole 6 - 7.3 kgs Indirect 2 3/4 - 3 3/4 Hrs.
Turkey, Whole 8 - 10 kgs Indirect 3 1/2 - 4 1/2 Hrs.
Breast Halves, Bone In 1 - 1.5 kgs Indirect 1 - 1 1/2 Hrs.
Drumsticks, Thighs 0.5 - 1 kgs Direct, Covered 55 - 65 Min.
Boneless Cubes (For Kabobs) 2.5 cms Direct 12 - 15 Min. Total
Breast Steaks, Boneless 1.25 cms Direct 3 1/2 - 4 1/2 Min./Side
Ground Turkey Patties 1.8 - 2.5 cms Direct 5 - 7 Min./Side
Duck, Whole (Prick skin with fork) 1.8 - 2.2 kgs Indirect 2 - 21/2 Hrs. Total
Cut up 1.8 - 2.2 kgs Indirect Legs and Wings 40 Min.
Cut up 1.8 - 2.2 kgs Indirect Breasts 10 Min.

Note: Insert thermometer in thickest part of thigh, not touching bone, fat or gristle.
Note: Be sure to remove all gizzards, bird is fully thawed, rinse and pat dry.

Barbequing Tips:

  • White meat cooks quicker than dark meat. May be baked and smoked. Smoking firms the flesh and develops a beautiful flavor.
  • Rotisserie may be used as a party attraction (use a drip tray to prevent flare-ups), this also aids in better smoking results.
  • Barbecue wings - skewer them for easy turning.
  • Test chicken for doneness between thigh and carcass.

Select food type

Want to find your nearest store
Take a look at our store finder.