[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-563518-105":53,"doc-detail-563518-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","grill-skill-poultry-barbecuing-guide","GRILL SKILL - POULTRY BARBECUING GUIDE","","GRILL SKILL - POULTRY BARBECUING GUIDE provides practical poultry grilling instructions, including how cuts, thickness, weights, and cooking times vary by conditions such as altitude, wind, and outside temperature. It explains direct versus indirect cooking methods, turning requirements, and resting time before carving. The guide includes a medium-based time adjustment method for desired doneness and a temperature guide using internal meat temperatures.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":51,"@type":70,"position":76},"https://docshare.wps.com/template/general/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/grill-skill-poultry-barbecuing-guide/563518/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/grill-skill-poultry-barbecuing-guide/563518.png","ImageObject",442,249,{"name":88,"@type":89},"awa","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-11-02","2026-10-12",true,{"@type":98,"interactionType":99,"userInteractionCount":8},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"How should you choose direct vs indirect cooking for poultry?","Question",{"text":108,"@type":109},"Use direct cooking for grill steaks, fish fillets, boneless chicken pieces, and vegetables. Use indirect cooking for whole poultry and bone-in poultry pieces, roast meats, whole fish, and thicker cuts.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"How do you calculate roast cooking time using thickness?",{"text":113,"@type":109},"Measure the thickness and calculate 1 minute per millimetre. For well done, add 20% to the cooking time; for rare, deduct 20%.",{"name":115,"@type":106,"acceptedAnswer":116},"What internal temperature guidance is provided for poultry doneness?",{"text":117,"@type":109},"The guide uses internal meat temperature measured in the thickest part, avoiding bones. It notes that internal temperature can rise 3–6°C during resting and provides a well-done target of 74°C for poultry.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},563518,1792170693,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":50,"category_name":51,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":8,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":9,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":139,"read_time":4},3985747858093,"https://ap-avatar.wpscdn.com/davatar_3d24733baf745e90a7e4bdd5f77d97b2","GRILL SKILL  \nPOULTRY BARBECUING GUIDE  \nThe following cuts, thicknesses, weights and barbecuing times are meant to be guidelines rather than rules. Cooking times and temperatures are affected by factors such as altitude, wind, outside temperature, how much food you are cooking and how well done you like your food.  \nDirect cooking: Grill steaks, fish fillets, boneless chicken pieces and vegetables using the direct method for the time given on the chart, turning once, halfway through cooking.  \nIndirect cooking: Roast whole poultry, bone in poultry pieces, roast meats, whole fish and other thicker cuts using the indirect method. There is no need to turn the food. Let roasts and larger cuts of meat rest for 5 to 10 minutes before carving.  \nCooking times are for MEDIUM unless otherwise noted.  \nTo calculate the cooking times for any roast, measure the thickness and calculate 1 minute per millimetre. For example, if the roast is 90mm thick, cook it for 90 minutes. If you want your roast to be well done, you will need to add 20%(or 18 minutes) to the cooking time. On the other hand, if you want it rare, you will need to deduct 20%(or 18 minutes).  \n\n| TYPE | THICKNESS/\u003Cbr>WEIGHT | APPROXIMATE COOKING TIME | BBQ TEMP GUIDE |\n| --- | --- | --- | --- |\n| Burger, Chicken mince | 2 cm thick | 10-12 minutes grill/direct medium heat | (200-230°C) |\n| Chicken breast, bone in | 300–340 g whole | 23-35 minutes total: 3-5 minutes grill/direct medium heat, 20-30 minutes roast/indirect medium heat | (200-230°C)\u003Cbr>(190-230°C) |\n| Chicken breast, boneless, skinless | 175–225 g whole | 15-20 minutes grill/direct medium heat | (200-230°C) |\n| Chicken drumstick | 2.5 cm thick | 23-35 minutes total: 3-5 minutes grill/direct medium heat, 25-35 minutes roast/indirect medium heat | (200-230°C)\u003Cbr>(190-230°C) |\n| Chicken drumstick (marinated) | 75–115 g | 40-50 minutes roast/indirect medium heat | (200-230°C) |\n| Chicken maryland | 300–340 g | 23-35 minutes total: 3-5 minutes grill/direct medium heat, 25-35 minutes roast/indirect medium heat | (200-230°C)\u003Cbr>(190-230°C) |\n| Chicken tenderloin | 100 g | 6 minutes grill/direct medium-high heat | (200-240°C) |\n| Chicken thigh, bone in | 140–175 g | 23-35 minutes total: 3-5 minutes grill/direct medium heat, 20-30 minutes roast/indirect medium heat | (200-230°C)\u003Cbr>(190-230°C) |\n| Chicken thigh, boneless, skinless | 115 g | 8-10 minutes grill/direct medium heat | (200-230°C) |\n| Chicken, whole | 1.8 kg | 1 hour 8 minutes roast/indirect medium heat | (190-230°C) |\n|  | 2 kg | 1 hour 12 minutes roast/indirect medium heat | (190-230°C) |\n|  | 2.2 kg | 1 hour 16 minutes roast/indirect medium heat | (190-230°C) |\n|  | 2.4 kg | 1 hour 20 minutes roast/indirect medium heat | (190-230°C) |\n| Chicken wing | 70–75 g | 25-35 minutes roast/indirect medium heat | (190-230°C) |\n| Duck breast, boneless | 300–340 g | 20-25 minutes roast/indirect medium heat, sear skin side down only for 2 minutes grill/ direct medium heat | (190-230°C)\u003Cbr>(200-230°C) |\n| Duck, whole | 1.6-2.2 kg | 1- 1¼ minutes roast/indirect medium-high heat | (210-240°C) |\n| Turkey breast, boneless | 1-1.2 kg | 1-1¼ hours roast/indirect medium heat | (190-230°C) |\n| Turkey, whole, not stuffed | 4-5 kg | 1¾ -2¼ hours roast/indirect medium heat | (190-230°C) |\n|  | 5-6 kg | 2¼ - 2½ hours roast/indirect medium heat | (190-230°C) |\n|  | 6–7 kg | 2½ -3 hours roast/indirect medium heat | (190-230°C) |\n\nPoultry Temperature Guide  \nThe following chart gives a guide to how well done your meat will be, based on the internal temperature of the meat. The thermometer should be inserted into the thickest part of the meat, avoiding any bone. Keep in mind the internal temperature will continue to rise 3-6°C while it’s resting.  \n\n| INTERNAL MEAT TEMPERATURE GUIDE |  |  |\n| --- | --- | --- |\n| Poultry | Well Done | 74°C |","cbCaic8Pfqtuewiw","https://ap.wps.com/l/cbCaic8Pfqtuewiw","pdf",49126,"English","# Grill Skill\n## Direct cooking\n## Indirect cooking\n## Cooking time calculations\n## BBQ time and temperature chart\n## Poultry temperature guide","[{\"question\":\"How should you choose direct vs indirect cooking for poultry?\",\"answer\":\"Use direct cooking for grill steaks, fish fillets, boneless chicken pieces, and vegetables. Use indirect cooking for whole poultry and bone-in poultry pieces, roast meats, whole fish, and thicker cuts.\"},{\"question\":\"How do you calculate roast cooking time using thickness?\",\"answer\":\"Measure the thickness and calculate 1 minute per millimetre. For well done, add 20% to the cooking time; for rare, deduct 20%.\"},{\"question\":\"What internal temperature guidance is provided for poultry doneness?\",\"answer\":\"The guide uses internal meat temperature measured in the thickest part, avoiding bones. It notes that internal temperature can rise 3–6°C during resting and provides a well-done target of 74°C for poultry.\"}]","GRILL SKILL - POULTRY BARBECUING GUIDE | PDF",1791836187]