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Grilling Timetable

By Betty Crocker Kitchens
Created January 11, 2017
A quick-reference timetable that includes all the foods you love to grill.
Grilling Timetable

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