Grilling Time And Temperatures For Different Foods

Grilling is more than just putting meat on the grill and turning it. There is an art to it. A skill and finesse that is required to get that delicious taste. Imagine this! It’s a sunny afternoon and the house is buzzing with friends and family or just friends.

The side dishes are already done, the buns are laid out and people are just waiting for that meat. With such an environment, you are sometimes under pressure to impress the people present to grill everything to perfection and let them know that they can always count on you to grill the best.

You are most probably uncertain of when the meat is fully cooked and this is a legit fear that this article is going to help to get rid of. Gone will be the days you will awkwardly serve meat that is dry and lacking in that delicious taste.

In addition, according to a recent report by CDC, 1 in 6 Americans will get food poisoning each year. Learning how to grill meat in the proper temperature will help keep the people who came for your BBQ afternoon safe from that.

The best way to know for sure that the meat is fully cooked is through the internal temperature. The following are the minimum temperature requirements for different meats from the highest required temperature to lowest:

How to Grill Chicken and Turkey

The chicken grill time and cooking times for other poultry that follow refer to cooking without the grill cover, unless otherwise indicated.

How Long to Grill Boneless Chicken Breasts?

Cooking time: Direct heat, 5 to 6 minutes per side

Internal temperature*: 160° to 165°

How Long to Grill Chicken and Turkey Cutlets?

Cooking time: Direct heat, 2 to 3 minutes per side

Internal temperature*: 160° to 165° F

How Long to Grill Chicken Wings?

Cooking time: Indirect heat, covered, turning occasionally, 25 to 30 minutes

Internal temperature*: 165° F

How Long to Grill Bone-in Chicken Breasts, Thighs, and Drumsticks

Cooking time: Indirect heat, covered, turning occasionally, 40 to 50 minutes

Internal temperature*: 160° to 165° F

How to Grill Beef

The cooking times that follow refer to cooking without the grill cover, unless otherwise indicated.

How Long to Grill ½- to 1-Inch-Thick Steaks (such as Flank and Skirt)

Cooking time: Direct heat, 4 to 6 minutes per side (for medium-rare)

Internal temperature*: 130° to 145° F

How Long to Grill 1- to 1½-Inch-Thick Steaks (such as Strip and London Broil)

Cooking time: Direct heat, 4 to 5 minutes per side; then indirect heat, covered, 4 to 10 minutes (for medium-rare)

Internal temperature*: 130° to 145° F

How to grill Filet Mignon

French for “beef fillet”, this kind of beef cut is much thicker than steak and requires more time to be fully grilled and thoroughly cooked from inside out. For every inch of thickness, filet mignon will require the same amount of temperature and grill time as a standard piece of steak would.

How Long to Grill 1-Inch-Thick Hamburgers?

Cooking time: Direct heat, 5 to 6 minutes per side (for medium)

Internal temperature*: 155° to 160° F

How to grill sirloin

This kind of cut is probably the most beloved by chefs all around the world. It can be cooked and turned into a juicy soft meat or a barbecued-style tough roasted steak.

For sirloin, you don’t generally need to worry too much about the temperature. Its flexible texture and versatile thickness allows it to become an ideal candidate for a wide range of heat levels.

In addition, sirloin is probably the easiest piece of meat to grill. All you need to do is marinate it, let the spices sit for a while and start cooking. If you are unsure about what temperatures to use and when to switch the sides, you can always refer to our info-graphics, as shown at beginning of this guide.

To make things simple, the steak’s temperature and grilling times are determined by the thickness of the cut and the recipe you are using. Using our chart, you can just multiply the values in accordance with the number of individuals you are serving.

It is recommended to use a digital thermometer. It removes the potential for any kind of mistakes and makes grilling effortless and fun.

How to Grill Pork

The cooking times that follow refer to cooking without the grill cover, unless otherwise indicated.

How Long to Grill Tenderloin?

Cooking time: Direct heat, turning occasionally, 6 to 8 minutes; then indirect heat, covered, 10 to 12 minutes

Internal temperature*: 145° F

How Long to Grill ¾- to 1-Inch-Thick Pork Chops

Cooking time: Direct heat, 4 to 6 minutes per side

Internal temperature*: 145° F

How Long to Grill Baby-Back Ribs?

Cooking time: Direct heat, covered, 4 to 5 minutes per side; after that use then indirect heat, covered, 15 to 20 minutes

Internal temperature*: 145° F

How to Grill Lamb

The cooking times that follow refer to cooking without the grill cover. However use if indicated otherwise.

How Long to Grill ½- to 1-Inch-Thick Chops

Cooking time: Direct heat, 3 to 4 minutes per side (for medium-rare)

Internal temperature*: 130° to 145° F

How Long to Grill 1- to 1½-Inch-Thick Chops

Cooking time: Direct heat, 4 to 6 minutes per side (for medium-rare)

Internal temperature*: 130° to 145° F

How Long to Grill Butterflied Boneless Leg (1 to 1½ Inches Thick)

Cooking time: Direct heat, 4 to 5 minutes per side; then indirect heat, covered, 15 to 20 minutes (for medium-rare)

Internal temperature*: 130° to 145° F

Below are all the Grilling temperatures that we have simplified to your liking

Common cuts of steak

Cut of BeefGrill temperatureDone TemperatureCook TimeResting Time
New York Strip360 F- 400 F130 – 160 F4-10 MIN8 MIN
Filet Mignon360 F- 400 F130 -165 F4-10 MIN8 MIN
Sirloin350 F130 – 160 F18 – 25 MIN15 MIN
Burgers400 F160 F2 -5 MIN4 MIN
Tenderloins400 F135 – 170 F2-14 MIN15 MIN
Kababs350 – 400 F135 – 155 F2-14 MIN3 MIN
Roast380 F135 – 170 F16 -22 MIN17 MIN

 

Common cuts of pork

Cut of PorkGrill TemperatureDone TemperatureCook TimeResting Time
Chops325 F – 350 F145 F2 – 7 Minutes4 Minutes
Ground Pork Burgers400 F150 F2 – 4 Minutes3 Minutes
Kabobs350 – 400 F135 – 160 F2 – 4 Minutes3 Minutes
Uncured Ham285 F150 F6 – 10 Minutes3 Minutes
Ribs350 – 400 F145 F30 -120 Minutes3 Minutes
Tenderloin400 F145 F10 – 25 Minutes6 Minutes

 

Common cuts of turkey

Cut of TurkeyGrill TemperatureDone TemperatureCook TimeResting Time
Breast350 F165 – 175 F10 – 20 Minutes15 Minutes
Turkey Roll350 F165 – 175 F60 – 105 Minutes15 Minutes
Whole Turkey350 F165 – 175 F60 – 120 Minutes20 Minutes
Thighs & Drumsticks350 F165 – 175 F10 – 20 Minutes16 Minutes

Grilling fish and other sea food

TypeSizeCooking Time
Whole fish1 inch thick10 minutes
1 to 1 1/2 inches thick10 to 15 minutes
2 to 2 1/2 inches thick20 to 30 minutes
Fillets1/2 inch thick6 to 8 minutes
3/4 inch thick8 to 10 minutes
Fillets and steaks1 inch thick10 minutes
Cubed (for kababs)1 inch thick8 to 10 minutes
Lobster (whole)2 pounds18 to 20 minutes
Lobster tails8 to 10 ounces8 to 10 minutes
ShrimpLarge (10 to 15 pounds)5 to 6 minutes
Scallops1 to 2 inches in diameter4 to 6 minutes
Clams (in shell)Medium sized5 to 8 minutes
Mussels (in shell)Less than 12 per pound4 to 5 minutes
Oysters (in shell)Small in size8 minutes
Crabs (whole)2 1/2 pounds10 to 12 minutes

After getting to know the grilling times for the most common meat that people grill it is only wise to know some few other hacks on being a better “griller”.

Basic Grilling Rules

These basics will help you learn how to grill. Remember to always follow a few rules:

  1. Keep your grill grate clean to prevent sticking.
  2. Give yourself plenty of time so prepare and heat up the grill before cooking.
  3. Always keep an eye on what you’re grilling.
  4. Do not use spray bottles of water to control flare-ups. Flare-ups are caused by too much fat and too much heat. Therefore trim excess fat beforehand and when you flip the meat, move it to a different part of the grill.
  5. Have the proper grill tools to do the job.
  6. Oil the food, not the grill because oil burns away at high temperatures so it is pointless to oil the cooking grate.
  7. Spice your food at least an hour before you grill to allow the flavor to sink in.
  8. Do not add sugary sauces or marinades to meat on the grill because this causes burning.
  9. Place grilled food on a clean plate.
  10. Keep your grill away from anything flammable like lighter fluid, fences, your house, etc.