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! Thanks to the barbecue gurus at Woman’s Day, you can kiss the grilling guesswork goodbye.
Use this guide for perfectly cooked meals every time:
Boneless/skinless: Grill 5-6 minutes on each side
Bone-in/skin on: Grill 40-50 minutes away from direct heat, covered, turning when necessary
Chicken wings, thighs, and drumsticks
Wings: Grill 25-30 minutes away from direct heat, covered
Thighs and drumsticks: Grill 40-50 minutes away from direct heat, covered, turning when necessary
½-inch to 1-inch thick: Grill 4-6 minutes on each side (medium rare)
1-inch to 1 ½-inch thick: Grill 4-5 minutes on each side, then move away from direct heat for 4-10 minutes (medium rare)
1-inch thick: Grill 5-6 minutes on each side
½-inch to 1-inch thick: Grill 3-4 minutes on each side (medium rare)
1-inch to 1 ½-inch thick: Grill 4-6 minutes on each side (medium rare)
3/4-inch to 1-inch thick: Grill 5-7 minutes on each side
Fish filets and steaks
1-inch thick: Grill 3-5 minutes on each side
Shrimp and scallops
Grill 1-2 minutes on each side
Mushrooms, zucchini, eggplant, peppers (1/2-inch slices): Grill 3-5 minutes on each side
Onions (1/2-inch slices): Grill 5-6 minutes on each side
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