The Foolproof Guide to Grilling Burgers, Chicken, and Everything Else

Get your grill on!

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You’re a master of the marinade. You flip burgers like nobody’s business. You’ve got mad skewering skills. But when it comes to deciding how long to leave a chop or filet on the grill, you usually just wing it. Not this summer! Kiss the grilling guesswork goodbye and use this guide for perfectly cooked meals every time.

Chicken breasts

istock/James Pauls
Boneless/skinless: Grill 5 to 6 minutes on each side.
Bone-in/skin on: Grill 40 to 50 minutes, away from direct heat, covered, turning when necessary. Make sure you’re not making these grilling mistakes that even seasoned cooks make.

Chicken wings, thighs, and drumsticks

istock/SilviaJansen
Wings: Grill 25 to 30 minutes away from direct heat, covered.
Thighs and drumsticks: Grill 40 to 50 minutes, away from direct heat, covered, turning when necessary.

Steak

istock/Robert Ingelhart
½-inch to 1-inch thick: Grill 4 to 6 minutes on each side (for medium rare).
1-inch to 1 ½-inch thick: Grill 4 to 5 minutes on each side, then move away from direct heat for 4 to 10 minutes more (for medium rare). Check out some more tips for grilling the absolute best steaks and burgers.

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Burgers

istock/Jill Chen
1-inch thick: Grill 5 to 6 minutes on each side.

Pork chops

istock/evgenyb
3/4-inch to 1-inch thick: Grill 5 to 7 minutes on each side.

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Shrimp and scallops

istock/pjohnson1
Grill 1 to 2 minutes on each side.

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