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Grilling Chart

Use this handy list to make sure your cooking correctly!

Boneless Chicken Breasts Cooking time: Direct heat, 5 to 6 minutes per side Internal temperature: 160° to 165° F

Bone-in Chicken Breasts, Thighs, and Drumsticks Cooking time: Indirect heat, covered, turning occasionally, 40 to 50 minutes Internal temperature*: 160° to 165° F

Steaks ½- to 1-Inch (such as Flank and Skirt) Cooking time: Direct heat, 4 to 6 minutes per side (for medium-rare) Internal temperature*: 130° to 145° F

Steaks 1- to 1½-Inch- (such as Strip and London Broil) Cooking time: Direct heat, 4 to 5 minutes per side; then indirect heat, covered, 4 to 10 minutes (for medium-rare). Internal temperature*: 130° to 145° F

1-Inch-Thick Hamburgers Cooking time: Direct heat, 5 to 6 minutes per side (for medium) Internal temperature*: 155° to 160° NOTE: do not undercook hamburgers, they should NOT be pink in the center!

Pork Tenderloin Cooking time: Direct heat, turning occasionally, 6 to 8 minutes; then indirect heat, covered, 10 to 12 minutes.  Internal temperature*: 145° F

Pork Chops ¾- to 1-Inch-Thick Cooking time: Direct heat, 4 to 6 minutes per side Internal temperature*: 145° F

Shrimp and Scallops Cooking time: Direct heat, 1 to 2 minutes per side

Fish ¾- to 1-Inch-Thick (such as Salmon, Striped Bass, and Mahimahi). Cooking time: Direct heat, 3 to 5 minutes per side

Bell Peppers, Eggplant, Summer Squash, and Zucchini (½-Inch-Thick Slices) Cooking time: Direct heat, 4 to 5 minutes per side

Mushrooms (Whole Button and Portobello Caps) Cooking time: Direct heat, 4 to 5 minutes per side

Onions (½-Inch-Thick Pieces) Cooking time: Direct heat, 5 to 6 minutes per side