Recipe: Chicken Cooking Times Chart and Cooking Tips

CHICKEN COOKING TIMES CHART
Starting with fresh or thawed chicken, not frozen.
Roasting Temperature (350 degrees F)

Leg quarters, bone in, 4 to 8 oz.
Approximate Roasting Time: 40 to 50 minutes
Grilling Time 10 to 15 minutes/side
Cook to internal temperature of: 170 degrees F

Thigh, bone in, 5 to 7 oz.
Approximate Roasting Time: 30 to 40 minutes
Grilling Time 10 to 15 minutes/side
Cook to internal temperature of: 170 degrees F

Thigh, boneless, 3 oz.
Approximate Roasting Time: 20 to 30 minutes
Grilling Time 6 to 8 minutes/side
Cook to internal temperature of: 160 degrees F

Breast, bone in, 6-8 oz.
Approximate Roasting Time: 30 to 40 minutes
Grilling Time 10 to 15 minutes/side
Cook to internal temperature of: 170 degrees F

Breast, boneless, 4 oz.
Approximate Roasting Time: 20 to 30 minutes
Grilling Time 6 to 8 minutes/side
Cook to internal temperature of: 160 degrees F

Whole chicken
Approximate Roasting Time: 1 1/2 - 2 1/2 hours on revolving spit
Cook to internal temperature of: 180 degrees F

Whole chicken, 3-5 lb. (broiler)
Approximate Roasting Time: 1 1/4 - 1 1/2 hours (broiler)
Cook to internal temperature of: 180 degrees F

Whole chicken, 6-8 lb. (roaster)
Approximate Roasting Time: 1 1/2 - 2 1/4 hours (roaster)
Cook to internal temperature of: 180 degrees F

Ground chicken, 6 oz patty
Approximate Roasting Time: 20 to 30 minutes
Grilling Time 10 to 15 minutes/side
Cook to internal temperature of: 165 degrees F

- Always cook chicken well done, not medium or rare. If using a meat thermometer, the internal temperature should reach 180 degrees F for whole chicken, 170 degrees F for bone-in parts and 160 degrees F for boneless parts.

- To check visually for doneness, pierce chicken with fork; juices should run clear - not pink - when fork is inserted with ease.

- Never leave cooked chicken at room temperature for more than 2 hours. If not eaten immediately, cooked chicken should be kept either hot or refrigerated.

- Marinade in which raw chicken has been soaking should never be used on cooked chicken.

Source: National Chicken Council