Foolproof Guide to Grilling Times

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:

Chicken breasts

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

Steak

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)

Burgers

1-inch thick: Grill 5-6 minutes on each side

Lamb chops

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)

Pork chops

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

Veggies

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

PLUS: Everything You Need to Know About the Grill

Source: WomansDay.com

Originally Published in Reader's Digest