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Guide

Grilling Times & Temperatures

Complete grilling guide for every ingredient by heat level

Grilling is about heat management. Direct high heat for thin, fast-cooking items like steaks and shrimp. Indirect medium heat for thicker cuts that need time to cook through without burning the outside. This guide covers every grillable ingredient with times by heat level.

Grilling Fundamentals

  • Preheat the grill for 10–15 minutes with the lid closed.
  • Oil the grates, not the food (for proteins). For vegetables, oil the food.
  • Only flip once — constant flipping prevents proper sear marks.
  • Use a two-zone setup: direct heat on one side, indirect on the other.
  • Keep the lid closed as much as possible — every peek adds 5+ minutes.
  • Let proteins rest after grilling — juices need time to redistribute.

Proteins

Ingredient
Time by Heat Level
Chicken Breast
Don't press down — keeps juices in.
Medium: 7–9 min/side
Medium-High: 5–7 min/side
High: 4–5 min/side
Chicken Thigh
Indirect heat for bone-in.
Medium: 7–9 min/side
Medium-High: 5–7 min/side
Salmon Fillet
Skin-side down first. Oil grates well.
Medium: 5–6 min/side
Medium-High: 4–5 min/side
Ribeye Steak
Let flames kiss, don't char.
Medium-High: 5–6 min/side
High: 4–5 min/side
Pork Chop
Don't overcook.
Medium: 5–6 min/side
Medium-High: 4–5 min/side
Lamb Chops
Don't go past medium.
Medium-High: 4–5 min/side
High: 3–4 min/side
Chicken Wings
Indirect heat to avoid flare-ups.
Medium: 20–25 min, turning
Medium-High: 15–20 min, turning
Pork Tenderloin
Indirect heat, turn every 5 min.
Medium: 18–22 min, turning
Medium-High: 14–18 min, turning
Duck Breast
Score skin deeply. Watch for flare-ups from fat.
Medium: 5–6 min skin-side, 3–4 min flesh-side
Filet Mignon
Thick cut handles high heat well. Rest 5 min.
High: 4–5 min/side
Medium-High: 5–6 min/side
NY Strip Steak
Don't move it — let the grill do its thing.
High: 4–5 min/side
Medium-High: 5–6 min/side
Scallops
Oil well. Use a grill mat if needed.
High: 2–3 min/side
Mussels
Direct on grates. Remove as they pop open.
High: 4–6 min
Halibut
Oil grates well. Don't move until it releases.
Medium-High: 4–5 min/side
Tuna Steak
Oil well. Quick sear only.
High: 1.5–2 min/side
Sausage / Bratwurst
Turn often. Low heat avoids splitting.
Medium: 15–20 min, turning
Medium-High: 10–14 min, turning
Tempeh
Marinate first. Oil grates well.
Medium-High: 3–4 min/side
Chicken Drumsticks
Indirect heat to prevent burning. Finish over direct heat.
Medium: 25–30 min, turning
Medium-High: 20–25 min, turning
Clams
Direct on grates. Remove as they open.
High: 5–8 min
Squid / Calamari
Score the bodies. Oil well.
High: 1–2 min/side
Swordfish Steak
Oil the fish, not the grates. Firm enough to grill easily.
Medium-High: 4–5 min/side
Sardines (Fresh)
Oil well. Simple salt and lemon.
High: 2–3 min/side

Vegetables

Ingredient
Time by Heat Level
Asparagus
Perpendicular to grates.
Medium-High: 3–5 min
Zucchini
Thick planks. Oil well.
Medium-High: 3–4 min/side
Corn on the Cob
Light char all around.
Medium-High: 10–15 min, turning
Bell Pepper
Halves or thick strips.
High: 3–4 min/side
Eggplant
½″ slices. Oil both sides.
Medium-High: 4–5 min/side
Leeks
Halved. Oil well. Nice char marks.
Medium-High: 5–7 min, turning
Tomato
Halved Romas or thick beefsteak slices.
Medium-High: 3–5 min/side
Fennel
Thick slices. Oil well. Beautiful char.
Medium-High: 4–5 min/side
Bok Choy
Baby bok choy halved. Oil well.
Medium-High: 2–3 min/side
Snap Peas
In a grill basket. Quick charring.
High: 2–3 min