You might take this as a guide - but it's not really about grilling. I use thigh pieces, bone in, for a dish in which I brown the pieces in a pan (oil and butter) for about three minutes a side - just looking for colour here. Then they go in a baking dish with sliced potatoes (par boiled) for 15 minutes covered with foil, and 15 minutes uncovered - about 180 degrees celsius.
My wife says grilling direct might be ok between 20 and thirty minutes (10 - 15 minutes a side - be sure to turn them). Always check by inserting a fork or spike or fine knife - if the fluid runs clear (not bloody) then the chicken is cooked.
I will grill chicken until it reaches 170 to 180 degrees.
Chicken tenders will need to be fried in hot oil. The chicken tenders will need to be cooked on each side for about 6 -7 minutes.
12 minutes
Minimum 10 min
18 - 22 minutes
you probably want to marinate your chickenin bbq sauce or something for at least a half hour, as a grill will dry it out quick. Chicken cooks the longest out of all the meats....the best way to check is to cut it open and make sure there is no pink.
It takes six min. per pound.
You should parboil chicken drumsticks for about 30 minutes before grilling them. You can also put them in the oven for 30 minutes before putting them on the grill. You then finish cooking the chicken on the grill.
about 30 minutes
This would rely on a couple of factors. How thick they are and how hot the fire is. The bone will cause it to take a few extra minutes as compared to a boneless version.
You may be asking about the artery often found in chicken thighs. If it is hollow like a straw and soft then it is most likely an artery from the heart. If it is solid and long, it could be a tendon which is part of the muscular system. Both of these things are found in chicken thighs.
15 minutes at 195C or 400F