Grill Cooking Times
The original site's most-bookmarked reference: approximate cooking times for meat, chicken, lamb and fish. All times assume fresh or fully thawed cuts, not frozen. Times are guides - a good instant-read thermometer is the final word, and the federal safe minimum internal temperatures chart should settle any doubt.
Cooking Times - Beef & Pork
| Cut | Rare | Medium | Well Done | Grill Height | Grill Temp |
|---|---|---|---|---|---|
| Steak, 1 inch thick | 15-20 min | 20-25 min | Over 25 min | 2-3" | Medium |
| Steak, 1.5 inch thick | 20-25 min | 30-35 min | Over 35 min | 2-3" | Medium |
| Steak, 2 inch thick | 30-35 min | 35-40 min | Over 40 min | 3-5" | Medium |
| Hamburger, 1/2 inch thick | 8-10 min | 10-15 min | Over 15 min | 3" | Hot |
| Hot dogs | About 10 min | 3" | Medium | ||
| Pork chops | About 30 min | 4" | Medium | ||
Modern note: ground beef should reach 160°F regardless of appearance, and whole-muscle pork is considered safe at 145°F with a three-minute rest - more forgiving than older charts assumed.
Cooking Times - Chicken
| Chicken Part | Internal Temp | Roasting Time (350°F) | Grilling Time |
|---|---|---|---|
| Leg quarters, bone in, 4-8 oz | 170°F | 40-50 min | 10-15 min/side |
| Thigh, bone in, 5-7 oz | 170°F | 30-40 min | 10-15 min/side |
| Thigh, boneless, 3 oz | 160°F | 20-30 min | 6-8 min/side |
| Breast, bone in, 6-8 oz | 170°F | 30-40 min | 10-15 min/side |
| Breast, boneless, 4 oz | 160°F | 20-30 min | 6-8 min/side |
| Ground chicken patty, 6 oz | 165°F | 20-30 min | 10-15 min/side |
Modern note: current federal guidance puts all poultry at a 165°F minimum.
Cooking Times - Lamb
Grill lamb on an open grill about 4 inches from the heat.
| Lamb Cut | Grill Temperature | Approx. Cooking Time |
|---|---|---|
| Sirloin steaks, 1" thick | Moderate | 9-10 minutes |
| Center-cut leg steak, 1" thick | Moderate | 10-12 minutes |
| Kabob cubes, 1" pieces | Moderate | 7-8 minutes |
| Lamb patties, 4 oz | Moderate | 5-7 minutes |
| Butterflied leg, 4-7 lbs | Moderate | 40-50 minutes |
Cooking Times - Fish
Fish can be grilled by the direct or indirect method - see 3 Cooking Methods.
| Fish Cut | Cooking Time |
|---|---|
| Small whole fish | 6-9 minutes per side |
| Large whole fish | 11-20 minutes per side (longer if thick or stuffed) |
| Fillets | 8-10 minutes total; turn only if flesh is firm and thick enough |
| Steaks, 1 inch thick | 5 minutes per side (about 10 minutes per inch of thickness) |
| Kabobs, 1-1.5" pieces | 9-15 minutes, turning to cook each side about 3 minutes |
Pair these charts with the grill temperature gauge and the quick tips for turning, basting and food-handling technique.