Timetable for Grilling Poultry
The times below are based on medium direct heat. Grill poultry until the direct temperature is at least 165°F, or until juice is clear when center of thickest part is cut; for whole chickens and turkeys, measure temperature in thigh, not touching bone. Turn chicken breasts and turkey breasts and parts once halfway through grilling. Turn chicken parts two or three times.
| Cut |
Weight in Pounds |
Grilling Time in Minutes |
| Chicken |
| Cut-Up Broiler-Fryer |
3 to 3 1/2 |
35 to 40 |
Bone-In Split Breasts
(Breast Halves) |
2 1/2 to 3 |
20 to 25 |
| Boneless Skinless Breast Halves |
1 1/4 |
15 to 20 |
| Turkey |
| Tenderloins |
1 to 1 1/2 |
8 to 12 |
| Breast Slices |
1 to 1 1/2 |
6 to 7 |
Timetable for Grilling Beef, Veal, Pork and Lamb
The cooking times below are based on medium direct heat, unless otherwise specified. For beef and lamb cuts, the internal temperature should be 145°F (medium-rare), 160°F (medium) or 170°F (well-done). For veal cuts, cook to 160°F (medium) or 170°F (well-done). For pork cuts, cook to 145°F; let stand at least 3 minutes.* For ground beef, veal, lamb and pork, the temperature should reach 160°F (medium). Turn foods once halfway through grilling (turn beef and pork tenderloins two or three times).
| Cut |
Thickness or Weight in Pounds |
Grilling Time in Minutes |
| Beef Rib Eye Steak |
3/4 inch
1 inch |
6 to 8
11 to 14 |
| Beef Porterhouse / T-Bone Steak |
3/4 inch
1 inch |
10 to 12
14 to 16 |
| Beef Top Loin or Strip Steak |
3/4 inch
1 inch |
10 to 12
15 to 18 |
| Beef Tenderloin Steak |
1 inch
1 1/2 inch |
13 to 15
14 to 16 |
| Beef Top Sirloin |
3/4 inch
1 inch
1 1/2 inch |
13 to 16
17 to 21
22 to 26 |
Beef Top Round Steak
(marinated) |
3/4 inch
1 inch |
8 to 9
16 to 18 |
Beef Flank Steak
(marinated) |
1 to 1 1/2 lb |
17 to 21 |
Ground Beef Patties
(4 per pound)
(4 per 1 1/2 pounds) |
1/2 inch(4 inch diameter)
3/4 inch(4 inch diameter) |
10 to 12
12 to 15 |
| Veal Chop, Loin or Rib |
3/4 to 1 inch |
14 to 16 |
| Veal Chop (bone-in or boneless) |
3/4 to 1 inch
1 1/2 inch |
9 to 12
12 to 16 |
| Pork Tenderloin |
1 to 1 1/2 lb |
15 to 25 |
Pork Loin Back Ribs or Spareribs
(use indirect heat) |
2 to 4 lb |
1 1/2 to 2 hours |
| Ground Pork Patties |
1/2 inch (4-inch diameter) |
8 to 10 |
| Lamb Chop, Loin or Rib |
1 inch |
10 to 15 |
| Lamb Chop, Sirloin |
1 inch |
12 to 15 |
*The USDA recommends pork be cooked to 145°F with a 3-minute resting period. If you prefer pork more well done, cook to 160°F
Fresh Vegetable Grilling Chart
Grill vegetables in a grill basket (grill "wok") for time indicated over medium heat.
| Vegetable |
Form |
Minutes |
| Asparagus Spears |
Whole |
8 to 10 |
| Bell Peppers |
Cut into 1/2-inch strips |
5 to 10 |
| Broccoli Florets |
Cut in half lengthwise |
15 to 20 |
| Carrots, Baby-Cut |
Whole |
20 to 25 |
| Cauliflower Florets |
Cut in half lengthwise |
10 to 15 |
| Cherry Tomatoes |
Whole |
5 to 10 |
| Corn on the Cob (husked and wrapped in foil) |
Whole |
12 to 18 |
| Green Beans |
Whole |
10 to 15 |
| Mushrooms, White |
Whole with stems removed |
8 to 10 |
| Mushrooms, Portabella |
Whole with stems removed |
8 to 10 |
| Onions |
Cut into 1/2-inch slices |
10 to 15 |
| Potatoes, Russet or Idaho |
Cut into quarters lengthwise |
15 to 20 |
| Potatoes, Small Red |
Cut into quarters |
10 to 15 |
| Zucchini, Small |
Cut in half lengthwise |
10 to 15 |