These charts are for outdoor cooking on a gas or charcoal grill. Make sure
that chicken, hamburgers, and seafood are fully cooked before serving. Steaks
can be cooked to any desired doneness. Pork and lamb products should be cooked
until the interior is pink.
MEAT
GRILLING TIMES
BONELESS STEAK
Marinate if desired. Steak should be 1/2 - 1" thick.
Grill for 8 - 14 minutes for medium rare, 12 - 18 minutes for medium,
turning once.
BONE-IN STEAK
Marinate if desired. Steak should be 1/2 - 1" thick.
Grill for 7 - 14 minutes for medium rare, 11 - 18 minutes for medium,
turning once.
CHICKEN BREASTS
Boneless products cook more evenly. Chicken breasts can
be cooked as is, or pounded thin for quicker cooking time. Grill until
thoroughly done and juices run clear, about 8 - 12 minutes, turning once.
FISH FILLETS
Cook until fillets flake easily when tested with a fork.
Grill for 4 - 6 minutes per 1/2" of thickness, turning
once.
FISH STEAKS
Tuna, salmon, halibut, swordfish steaks should be 1/2 -
1" thick. Marinate before cooking if desired. Grill for 4 - 6 minutes for
each 1/2" thickness.
GROUND BEEF PATTIES
Patties should be 1/2 - 3/4" thick. Grill until
thoroughly cooked. Cook for 10 - 16 minutes, turning once.
HAM STEAK
Precooked ham steaks should be grilled until heated
through, 6 - 10 minutes, turning once.
HOTDOGS AND SAUSAGES
For precooked products, cook until heated through, 4 - 6
minutes. For raw products, first precook in skillet until almost done,
then finish cooking on grill 8 - 12 minutes until thoroughly cooked,
turning frequently.
LAMB CHOPS
Chops can be bone-in or boneless, 1/2 - 1" thick. Grill
for 12 - 16 minutes, turning once.
PORK CHOPS
Chops can be bone-in or boneless, 1/2 - 3/4" thick.
Grill until only slightly pink in center, about 12 - 16 minutes.
PORK TENDERLOIN
Cut boneless tenderloin in half lengthwise. Cook for 12
- 18 minutes, turning several times.
SHRIMP
Grill until shrimp turn pink and are springy to the
touch. Cook for 5 - 7 minutes.