Grilling Chart for Steaks, Lamb Chops, Leg of Lamb, Pork Chops and Chicken

To test steaks & chops for doneness with a instant read thermometer, try inserting sideways instead of from the top for a more accurate reading. Please, please, please do not cut into your meat to check to see if it is done. You are letting precious juices escape! Use a skewer to check chicken juices & pork chops.

Times are approximate depending on your Barbecue.

 

TEMPERATURE

TIME

IS IT DONE

CHICKEN

Boneless Breasts Med. High 10 – 12 Minutes No Longer Pink Inside, 160 – 165 F
Boneless Thighs Med. High 12 – 15 Minutes Juices Run Clear When Pierced, 160 – 165 F
Bone-in Thighs Medium 20 Minutes Juices Run Clear When Pierced, 160 – 165 F
Bone-in Breasts Medium 30 – 40 Minutes Juices Run Clear When Pierced, 160 – 164 F
Legs Medium 40 Minutes Juices Run Clear When Pierced, 160 – 165 F

BEEF

Steaks – 1” Thick High 3 – 6 Minutes Per Side Medium-rare

PORK

Bone-in & Boneless Chops 1 ½” Thick Med. High Brown 1st, Then 7 ½ Minutes Per Side Juices run clear when pierced & just a hint of pink remains inside
Tenderloins Med. High 18 Minutes Juices Run Clear When Pierced & Just A Hint Of Pink Remains Inside

LAMB

Bone-in Chops Med. High 6 – 10 Minutes Medium Rare
Butterflied Legs Med. High 2 “ Thick, 11 Minutes Per Side, 1” Thick 6 Minutes 1st Side & 5 2nd Side Meat Thermometer Registers 130 F For Rare; 150 F For Medium-rare
Racks Med. High 15 – 25 Minutes Meat Thermometer Registers 130 F for Rare; 150 F for Medium-rare

FISH

Med. High 10 Minutes Per Inch Flakes Easily When Tested With Fork
BURGERS

Beef, Pork, Chicken, Lamb

Med-high 10 – 16 Minutes No Longer Pink Inside

 

 

 

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