How Long Should it Cook on the Grill?

How Long Should it Cook on the Grill?

Meat Weight or Thickness Cooking Time
Indirect Heat
Cooking Time
Medium Direct Heat
Chicken Half 1 1/2 pounds 1 to 1/4 hours
or until tender
and no pink remains
40 to 50 minutes
or until tender
and no pink remains
Chicken Breast Half
skinned and boned
4 ounces each 15 to 18 minutes
or until tender
and no pink remains
grill 7 minutes
turn; grill 5 to 8
minutes more
Whole Chicken 3 1/2 pounds 1 1/4 to 1 3/4 hours
or until tender
and no pink remains
n/a
Meaty Chicken Pieces 2 pounds 50 to 60 minutes
or until tender
and no pink remains
grill 20 minutes, turn
grill 15 to 25 minutes
or until tender
and no pink remains
Turkey Breast, whole 5 pounds 1 3/4 to 2 1/4 hours
or until tender
and no pink remains
n/a
Cornish Game Hen, half 3/4 pound 40 to 45 minutes
or until tender
and no pink remains
n/a
Cornish Game Hen, whole 1 1/2 pounds 1 to 1/4 hours
or until tender
and no pink remains
n/a
Beef Steak 1 inch thick direct heat,
medium rare
grill 5 minutes
turn; grill 3-7 min more
direct heat,
medium done
grill 7 minutes
turn; grill 5-8 min more
Fish Fillets or Steaks 1/2 inch thick 4 to 6 minutes
until fish just begins
to flake easily
grill 2 minutes,turn
grill 2 to 4 minutes more
Lobster tail 1/2 pound n/a grill 6 minutes, turn
grill 6 to 9 minutes more
or till opaque
Scallops Large
12 per pound
5 to 7 minutes
until opaque
grill 3 minutes, turn
grill 2 to 5 minutes more
Shrimp Large
12 per pound
n/a grill 5 minutes, turn
grill 5 to 7 minutes more
Zucchini or
Summer Squash
quartered lengthwise
sprayed with nonstick spray
n/a grill 3 minutes, turn
grill 2-3 min more
New Potatoes Halve potatoes,
parboil 10 minutes
before grilling
n/a grill 5 minutes, turn
grill 5-7 min more
Sweet Peppers Quartered
seeds membranes
and stems removed
n/a grill 4 minutes
turn, grill 4=6 min more
Eggplant 1 inch thick slices n/a grill 2 minutes
turn, grill 1-3 min more

Many hard vegetables require precooking before grilling. Clean and cut vegetables to desired sizes, then parboil about 10 minutes, or until almost tender. Drain, dry, and spray with nonstick coating before seasoning and placing on the grill. In necessary, place vegetables in a grill basket, on metal or water-soaked bamboo skewars, or on a piece heavy foil to prevent pieces from falling into the grill.

Indirect grilling method: Arrange preheated coals around foil drip pan. Place food above the drip pan, instead of the coals. Add 6 to 8 fresh coals every 20 to 30 minutes in order to keep the desired temperature. Indirect grilling is mainly for large cuts of food that require longer cooking times or lower temperatures.

Direct grilling method: Spread coals evenly in a single layer, in the base of the grill. Place food directly over the coals. Direct grilling is used primarily for foods that cook in less than 25 minutes, such as steaks and hamburgers.

To test grill temperature: hold your hand, palm side down, over the drip pan, at the height where the food will be grilled. Count seconds (one-thousand-one, one-thousand-two, etc.) until you need to remove your hand.

    Use these timings as a guide:

  1. Hot--2 seconds.
  2. Medium-Hot-- 3 seconds.
  3. Medium--4 seconds.
  4. Medium-Slow--5 seconds.
  5. Slow--6 seconds.