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 Beef | Grill temperature | Done Temperature | Cook Time | Resting Time |
| New York Strip | 360 F- 400 F | 130 – 160 F | 4-10 MIN | 8 MIN |
| Filet Mignon | 360 F- 400 F | 130 -165 F | 4-10 MIN | 8 MIN |
| Sirloin | 350 F | 130 – 160 F | 18 – 25 MIN | 15 MIN |
| Burgers | 400 F | 160 F | 2 -5 MIN | 4 MIN |
| Tenderloins | 400 F | 135 – 170 F | 2-14 MIN | 15 MIN |
| Kababs | 350 – 400 F | 135 – 155 F | 2-14 MIN | 3 MIN |
| Roast | 380 F | 135 – 170 F | 16 -22 MIN | 17 MIN |
Common cuts of pork
| Cut of Pork | Grill Temperature | Done Temperature | Cook Time | Resting Time |
| Chops | 325 F – 350 F | 145 F | 2 – 7 Minutes | 4 Minutes |
| Ground Pork Burgers | 400 F | 150 F | 2 – 4 Minutes | 3 Minutes |
| Kabobs | 350 – 400 F | 135 – 160 F | 2 – 4 Minutes | 3 Minutes |
| Uncured Ham | 285 F | 150 F | 6 – 10 Minutes | 3 Minutes |
| Ribs | 350 – 400 F | 145 F | 30 -120 Minutes | 3 Minutes |
| Tenderloin | 400 F | 145 F | 10 – 25 Minutes | 6 Minutes |
Common cuts of turkey
| Cut of Turkey | Grill Temperature | Done Temperature | Cook Time | Resting Time |
| Breast | 350 F | 165 – 175 F | 10 – 20 Minutes | 15 Minutes |
| Turkey Roll | 350 F | 165 – 175 F | 60 – 105 Minutes | 15 Minutes |
| Whole Turkey | 350 F | 165 – 175 F | 60 – 120 Minutes | 20 Minutes |
| Thighs & Drumsticks | 350 F | 165 – 175 F | 10 – 20 Minutes | 16 Minutes |
Grilling fish and other sea food
| Type | Size | Cooking Time |
| Whole fish | 1 inch thick | 10 minutes |
| 1 to 1 1/2 inches thick | 10 to 15 minutes | |
| 2 to 2 1/2 inches thick | 20 to 30 minutes | |
| Fillets | 1/2 inch thick | 6 to 8 minutes |
| 3/4 inch thick | 8 to 10 minutes | |
| Fillets and steaks | 1 inch thick | 10 minutes |
| Cubed (for kababs) | 1 inch thick | 8 to 10 minutes |
| Lobster (whole) | 2 pounds | 18 to 20 minutes |
| Lobster tails | 8 to 10 ounces | 8 to 10 minutes |
| Shrimp | Large (10 to 15 pounds) | 5 to 6 minutes |
| Scallops | 1 to 2 inches in diameter | 4 to 6 minutes |
| Clams (in shell) | Medium sized | 5 to 8 minutes |
| Mussels (in shell) | Less than 12 per pound | 4 to 5 minutes |
| Oysters (in shell) | Small in size | 8 minutes |
| Crabs (whole) | 2 1/2 pounds | 10 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:
- Keep your grill grate clean to prevent sticking.
- Give yourself plenty of time so prepare and heat up the grill before cooking.
- Always keep an eye on what you’re grilling.
- 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.
- Have the proper grill tools to do the job.
- Oil the food, not the grill because oil burns away at high temperatures so it is pointless to oil the cooking grate.
- Spice your food at least an hour before you grill to allow the flavor to sink in.
- Do not add sugary sauces or marinades to meat on the grill because this causes burning.
- Place grilled food on a clean plate.
- Keep your grill away from anything flammable like lighter fluid, fences, your house, etc.
