quick and easy grilling tips for almost anything

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

Boneless Chicken Breasts
Cooking time: Direct heat, 5 to 6 minutes per side
Internal temperature*: 160° to 165° F 

Chicken and Turkey Cutlets
Cooking time: Direct heat, 2 to 3 minutes per side
Internal temperature*: 160° to 165° F 

Chicken Wings
Cooking time: Indirect heat, covered, turning occasionally, 25 to 30 minutes
Internal temperature*: 165° F 

Bone-in Chicken Breasts, Thighs, and Drumsticks
Cooking time: Indirect heat, covered, turning occasionally, 40 to 50 minutes
Internal temperature*: 160° to 165° F 

* Remove food from the grill when it reaches the desired internal temperature, as measured with an instant-read thermometer. Where temperatures appear as a range, the higher temperature represents the internal temperature recommended by the U.S. Department of Agriculture for maximum food safety. The lower temperature represents the internal temperature preferred by the Real Simple test kitchen and approved as safe by many food experts. 

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

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 

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 

1-Inch-Thick Hamburgers
Cooking time: Direct heat, 5 to 6 minutes per side (for medium)
Internal temperature*: 155° to 160° F 

* Remove food from the grill when it reaches the desired internal temperature, as measured with an instant-read thermometer. Where temperatures appear as a range, the higher temperature represents the internal temperature recommended by the U.S. Department of Agriculture for maximum food safety. The lower temperature represents the internal temperature preferred by the Real Simple test kitchen and approved as safe by many food experts.

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

Tenderloin
Cooking time: Direct heat, turning occasionally, 6 to 8 minutes; then indirect heat, covered, 10 to 12 minutes
Internal temperature*: 150° to 160° F 

¾- to 1-Inch-Thick Chops
Cooking time: Direct heat, 4 to 6 minutes per side
Internal temperature*: 150° to 160° F 

Baby-Back Ribs
Cooking time: Direct heat, covered, 4 to 5 minutes per side; then indirect heat, covered, 15 to 20 minutes
Internal temperature*: 150° to 160° F 

* Remove food from the grill when it reaches the desired internal temperature, as measured with an instant-read thermometer. Where temperatures appear as a range, the higher temperature represents the internal temperature recommended by the U.S. Department of Agriculture for maximum food safety. The lower temperature represents the internal temperature preferred by the Real Simple test kitchen and approved as safe by many food experts.

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

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 

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 

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 

* Remove food from the grill when it reaches the desired internal temperature, as measured with an instant-read thermometer. Where temperatures appear as a range, the higher temperature represents the internal temperature recommended by the U.S. Department of Agriculture for maximum food safety. The lower temperature represents the internal temperature preferred by the Real Simple test kitchen and approved as safe by many food experts.

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

Shrimp and Scallops
Cooking time: Direct heat, 1 to 2 minutes per side 

¾- to 1-Inch-Thick Pieces Fish Fillet or Steaks (such as Salmon, Striped Bass, and Mahimahi)
Cooking time: Direct heat, 3 to 5 minutes per side

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

Bell Peppers, Eggplant, Summer Squash, and Zucchini (½-Inch-Thick Slices)
Cooking time: Direct heat, 4 to 5 minutes per side 

Mushrooms (Whole Button and Portobello Caps)
Cooking time: Direct heat, 4 to 5 minutes per side 

Onions (½-Inch-Thick Pieces)
Cooking time: Direct heat, 5 to 6 minutes per side

Author	Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic
TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Topic: quick and easy grilling tips for almost anything Posted: 02 September 2010 at 14:47
	Poultry The cooking times that follow refer to cooking without the grill cover, unless otherwise indicated. Boneless Chicken Breasts Cooking time: Direct heat, 5 to 6 minutes per side Internal temperature: 160° to 165° F Chicken and Turkey Cutlets* Cooking time: Direct heat, 2 to 3 minutes per side Internal temperature: 160° to 165° F Chicken Wings* Cooking time: Indirect heat, covered, turning occasionally, 25 to 30 minutes Internal temperature: 165° F Bone-in Chicken Breasts, Thighs, and Drumsticks* Cooking time: Indirect heat, covered, turning occasionally, 40 to 50 minutes Internal temperature: 160° to 165° F Remove food from the grill when it reaches the desired internal temperature, as measured with an instant-read thermometer. Where temperatures appear as a range, the higher temperature represents the internal temperature recommended by the U.S. Department of Agriculture for maximum food safety. The lower temperature represents the internal temperature preferred by the Real Simple test kitchen and approved as safe by many food experts. Beef The cooking times that follow refer to cooking without the grill cover, unless otherwise indicated. 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 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 1-Inch-Thick Hamburgers* Cooking time: Direct heat, 5 to 6 minutes per side (for medium) Internal temperature: 155° to 160° F Remove food from the grill when it reaches the desired internal temperature, as measured with an instant-read thermometer. Where temperatures appear as a range, the higher temperature represents the internal temperature recommended by the U.S. Department of Agriculture for maximum food safety. The lower temperature represents the internal temperature preferred by the Real Simple test kitchen and approved as safe by many food experts. Pork The cooking times that follow refer to cooking without the grill cover, unless otherwise indicated. Tenderloin Cooking time: Direct heat, turning occasionally, 6 to 8 minutes; then indirect heat, covered, 10 to 12 minutes Internal temperature: 150° to 160° F ¾- to 1-Inch-Thick Chops* Cooking time: Direct heat, 4 to 6 minutes per side Internal temperature: 150° to 160° F Baby-Back Ribs* Cooking time: Direct heat, covered, 4 to 5 minutes per side; then indirect heat, covered, 15 to 20 minutes Internal temperature: 150° to 160° F Remove food from the grill when it reaches the desired internal temperature, as measured with an instant-read thermometer. Where temperatures appear as a range, the higher temperature represents the internal temperature recommended by the U.S. Department of Agriculture for maximum food safety. The lower temperature represents the internal temperature preferred by the Real Simple test kitchen and approved as safe by many food experts. Lamb The cooking times that follow refer to cooking without the grill cover, unless otherwise indicated. 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 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 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 Remove food from the grill when it reaches the desired internal temperature, as measured with an instant-read thermometer. Where temperatures appear as a range, the higher temperature represents the internal temperature recommended by the U.S. Department of Agriculture for maximum food safety. The lower temperature represents the internal temperature preferred by the Real Simple test kitchen and approved as safe by many food experts. Seafood The cooking times that follow refer to cooking without the grill cover, unless otherwise indicated. Shrimp and Scallops Cooking time: Direct heat, 1 to 2 minutes per side ¾- to 1-Inch-Thick Pieces Fish Fillet or Steaks (such as Salmon, Striped Bass, and Mahimahi) Cooking time: Direct heat, 3 to 5 minutes per side Vegetables The cooking times that follow refer to cooking without the grill cover, unless otherwise indicated. Bell Peppers, Eggplant, Summer Squash, and Zucchini (½-Inch-Thick Slices) Cooking time: Direct heat, 4 to 5 minutes per side Mushrooms (Whole Button and Portobello Caps) Cooking time: Direct heat, 4 to 5 minutes per side Onions (½-Inch-Thick Pieces) Cooking time: Direct heat, 5 to 6 minutes per side
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