Clemson Cooperative Extension

Authority

Academic

Territories

US

Primacy

secondary

Commercial interest

none

Retrieved

2026-08-13

State

Read and citable

Original document

By Pamela Schmutz, E.H. Hoyle and J.K. Northcutt at Clemson's Home & Garden Information Center. The source that broke the single-publisher deadlock on poultry timing: a full grilling table by cut and weight, from a land-grant university with no equipment to sell. Its whole-bird figure of 60–75 minutes for a 3–4 lb broiler-fryer independently overlaps Weber's 75–90 minutes, which is the first genuine two-publisher corroboration in the catalogue. Note that its 165 °F endpoint is USDA's figure restated, not Clemson's own determination, and the observation records that explicitly — the timings are independent evidence and the endpoint is not.

Culinary practice, Technical, Safety

• Clemson Cooperative Extension gives 60 to 75 minutes for grilling a whole broiler-fryer chicken of 3 to 4 pounds.

  Weight:

  3 to 4 pounds, about 1.4–1.8 kg.

  Method:

  The table's grilling column, described as smoked.

  A land-grant university extension service with no equipment to sell. This is the first whole-chicken timing in the catalogue from a publisher other than Weber.

• Clemson gives 18 to 25 minutes per pound for grilling a whole roasting hen of 5 to 7 pounds.

  Weight:

  5 to 7 pounds, about 2.3–3.2 kg — a larger bird than the broiler-fryer row.

  Form:

  Expressed as a RATE per pound rather than a total, so it scales within the band.

• Clemson gives 10 to 15 minutes per side for grilling bone-in chicken breast halves of 6 to 8 ounces.

  Weight:

  6 to 8 ounces, about 170–225 g.

  Bone:

  Bone-in.

• Clemson gives 6 to 8 minutes per side for grilling boneless chicken breast halves of about 4 ounces.

  Weight:

  About 4 ounces, roughly 115 g.

  Bone:

  Boneless.

• Clemson gives 10 to 15 minutes per side for grilling chicken legs or thighs of 4 to 8 ounces.

  Weight:

  4 to 8 ounces, about 115–225 g.

  Bone:

  The table does not state whether these are bone-in, which matters greatly for a thigh.

• Clemson gives 8 to 12 minutes per side for grilling chicken drumsticks of 4 ounces.

  Weight:

  4 ounces, about 115 g.

• Clemson gives 8 to 12 minutes per side for grilling chicken wings or wingettes of 2 to 3 ounces.

  Weight:

  2 to 3 ounces, about 55–85 g.

• “All poultry and all stuffing, whether cooked alone or in the bird, must be cooked to an internal temperature of at least 165 °F.”

  Clemson states that all poultry and all stuffing must be cooked to an internal temperature of at least 165 °F.

  Where it applies:

  United States.

  This is the USDA figure restated, not an independent determination. Clemson's COOKING TIMES on the same page are its own work; this number is not.

• Clemson states that a thermometer goes into the thickest part of the breast for chicken and smaller poultry, into the thickest part of the thigh without touching bone for a whole turkey, and into the thickest area of poultry parts avoiding bone.

  Different placement for whole birds and for parts, and different again by species. A temperature without a placement is not an instruction.

• “Hold hot foods above 140 °F and cold foods below 40 °F.”

  Clemson Cooperative Extension's poultry factsheet gives roasting time tables, a 165 °F endpoint for all poultry and stuffing, and holding advice, and states no resting or standing time before carving anywhere in the document.

  A poultry-competent academic source, already in this catalogue, re-read specifically to establish whether the absence was real. It is. The nearest thing to post-cooking guidance is a holding instruction, which is a different question.

  BBQHQ holds one publisher for poultry rest rather than two, and the confidence on every poultry rest window says so.

• In the United States, all poultry — whole or ground — has a safe minimum internal temperature of 165 °F (74 °C).
• A whole chicken of roughly 1.4–2.0 kg cooked indirect over charcoal at 175–200 °C takes in the region of 60–90 minutes. Clemson Cooperative Extension gives 60–75 minutes for a 3–4 lb bird and Weber gives 1 to 1½ hours for a 3½–4½ lb bird; the windows overlap and the two publishers are independent of each other.

If this source changes, these are the claims that need rechecking. That is the point of recording provenance per claim rather than per page.