While there are many reasons to be excited about summer (warmer weather, beach days, picnics and pool parties!), firing up the grill has always been at the top of my list. It's fast, easy to clean up and doesn't take much effort to cook up some of the most delicious grilled meals.
Great grilling starts with knowing when to flip, when to pull food from the heat and how to avoid overcooking it in the first place. To take the guesswork out of outdoor cooking, we've rounded up recommended grilling times and temperatures for all your favorites, from hot dogs and burgers to pork chops, shrimp and salmon. Consider this your go-to grilling cheat sheet for summer. Now, get fired up!
How to Grill Burgers and Hot Dogs
Burgers
Heat: Direct (uncovered), medium-high
Time: 4 to 5 minutes per side for medium
Test Kitchen Tip: After forming patties, use your thumb to make a shallow 1½-inch-wide indent in the top of each patty. This will help the patties stay flat, so you'll end up with burgers, not baseballs. Be sure to grill them indent-side-up first.
Hot Dogs
Heat: Direct (uncovered), medium-high
Time: 6 to 8 minutes, turning occasionally
Test Kitchen Tip: To prevent dogs from falling through the grill grates, line them up perpendicular to the grates. Then, use a long spatula to roll them all rather than turning each one individually.
Turkey Burgers
Heat: Direct (uncovered), medium-high
Time: 4 to 7 minutes per side
Test Kitchen Tip: Avoid the urge to press down on the patties while they cook, or you will squeeze out some of the tasty juices and make the burger dry.
How to Grill Steak
Let all steaks rest at least 5 minutes (10 minutes if you're patient!) before serving or slicing.
Skirt Steak (½- to ¾-inch thick)
Heat: Direct (uncovered), medium-high
Time: 3 to 5 minutes per side for medium-rare
Test Kitchen Tip: Skirt steak can be very long. Cut it crosswise into 4- to 5-inch pieces, for easier flipping. When slicing, always cut against the grain, for skirt, you should avoid cutting on the short end of the steak.
Strip Steak (1-inch thick)
Heat: Direct (uncovered), medium-high
Time: 5 to 7 minutes per side for medium-rare
Flank Steak (¾- to 1-inch thick)
Heat: Direct (uncovered), medium-high
Time: 4 to 6 minutes per side for medium-rare
Test Kitchen Tip: Flank steak works great with marinades and rubs. Try rubbing meat with spices (omit the salt for now!) or toss it with a mixture of soy sauce, grated garlic, and ginger. Refrigerate for up to 8 hours before grilling for maximum flavor.
London Broil/Sirloin
Heat: Direct (uncovered), medium-high
Time: 5 to 7 minutes per side for medium-rare
Test Kitchen Tip: You can grill this steak whole and then slice it. Or, cut the steak into smaller pieces before grilling to give each person their own steak.
How to Grill Pork
Like steak, let all pork rest at least 5 minutes (10 if you can stand it!) before serving or slicing.
Sausage
Heat: Direct (covered), medium-high
Time: 10 to 14 minutes, turning occasionally
Test Kitchen Tip: Most people don't think to baste sausages with anything. Big mistake. Try brushing balsamic vinegar during the last 5 minutes of cooking.
Pork Tenderloin (about 1¼-lb)
Heat: Direct (covered), medium-high
Time: 15 to 18 minutes, turning occasionally (145°F internal temp)
Test Kitchen Tip: It's best to baste during the last 3 to 6 minutes of grilling. Grill the tenderloin for 12 minutes (covered and turning occasionally), then finish cooking uncovered, brushing with your sauce of choice for at least 3 minutes. Brush any remaining sauce on the pork while it is resting (don't worry, it's safe, since you started basting after the pork was already cooked on the outside).
Bone-In Pork Chops (1- to 1½-inches thick)
Heat: Direct (uncovered), medium-high
Time: 5 to 7 minutes per side
Boneless Pork Chops (about 1-inch thick)
Heat: Direct (uncovered), medium-high
Time: 3 to 4 minutes
Baby Back Ribs
Heat: Indirect (covered), medium-high, then direct (uncovered)
Time: Indirect for 30 to 35 minutes (you can use the upper rack of the grill if you have one), followed by direct (uncovered) for 4 to 6 minutes per side
Test Kitchen Tip: While these taste great cooked low and slow in the oven, baby back ribs are about the only rib you can grill without pre-cooking. If you're looking for something to slather on your ribs that has a bit of a kick, try gochujang-maple, brush and turn every 2 to 3 minutes during the last 3 to 6 minutes of grilling.
How to Grill Chicken
Boneless, Skinless Chicken Breasts
Heat: Direct (uncovered), medium
Time: 5 to 8 minutes per side (165°F internal temp)
Chicken Cutlets
Heat: Direct (uncovered), medium
Time: 2 to 3 minutes per side
Boneless, Skinless Chicken Thighs
Heat: Direct (uncovered), medium
Time: 4 to 6 minutes per side (165°F internal temp)
Chicken Wings
Heat: Direct (covered), medium-low, turning occasionally
Time: 15 to 20 minutes
Test Kitchen Tip: Baste during the last 5 to 6 minutes of grilling.
Chicken Drumsticks
Heat: Direct (covered), medium-low, turning occasionally
Time: 20 to 30 minutes
Test Kitchen Tip: For drumsticks, start basting during the last 5 to 6 minutes of grilling.
Bone-In Chicken Pieces
Heat: Indirect (covered), medium-low, turning occasionally
Time: 35 to 45 minutes (wings will take less time)
Test Kitchen Tip: Start grilling with the bone-side down.
Chicken Sausage
Heat: Direct (uncovered), medium-high
Time: 5 to 8 minutes, turning occasionally
How to Grill Seafood
Mussels
Prep: Scrub each shell in cold water, pulling off the threads on the side (called the beard). If you feel intimidated, don't! Just check out our guide to how to cook mussels.
Heat: Direct (covered), medium-high
Time: About 5 minutes, until mussels open
Lobster
Prep: Remove the claws and split the body in half lengthwise.
Heat: Direct (covered), medium-high, then direct (uncovered)
Time: Grill the claws covered for 6 minutes. Flip claws and add the bodies, cut-side down and grill until the meat is opaque throughout and the shell is bright red, 2 to 3 minutes per side.
Squid
Prep: Remove tentacles, then score the tubes crosswise every ¼ inch, being careful not to cut all the way through.
Heat: Direct (uncovered), medium-high
Time: Grill both tentacles and bodies (place cut-side up first) until opaque throughout, 1 to 2 minutes per side.
Shrimp
Prep: Look for large, already peeled and deveined ones that won't fall through the grates.
Heat: Direct (uncovered), medium-high
Time: Grill until opaque throughout and uniformly pink, 2 to 3 minutes per side
Salmon Fillet
Heat: Direct (uncovered), medium-high
Time: 3 to 5 minutes per side
Cod or Tilapia
Heat: Direct (uncovered), medium-high
Time: 2 to 4 minutes per side
How to Grill Kebabs
When using metal skewers, leave a little space between pieces of food so the metal can heat up and help cook everything more evenly. With wooden skewers, keep the pieces close together to help shield the exposed wood from the flames.
Before grilling, soak wooden skewers in water for at least 20 minutes to help prevent burning. (Pro tip: Soak a large batch ahead of time and store them in the freezer so they're always ready for grilling season.) You can also wrap the exposed ends in foil or rest them on a strip of folded heavy-duty foil placed along the edge of the grill.
Pork Loin, Sirloin Steak, Boneless Chicken Breast
Prep: Cut meat into 1½ inch pieces and toss in a bowl with 2 tablespoons oil and ½ teaspoon each salt and pepper. Thread onto skewers.
Heat: Direct (uncovered), medium-high
Time: 8 to 10 minutes, turning occasionally
Sausage
Heat: Direct (uncovered), medium-high
Time: 10 to 12 minutes, turning occasionally
Shrimp and Scallops
Heat: Direct (uncovered), medium-high
Time: 2 to 4 minutes, turning occasionally
