General Grilling Guide
Use this guide to help you grill your favourite meats to juicy, flavourful perfection. Times shown are for creating ideal grill marks and should be adjusted slightly based on your grill’s temperature and the thickness of the meat.
| Cut of Meat | Heat | Minutes Per Side (for perfect grill marks) |
Total Time | Comments |
|---|---|---|---|---|
| Hamburgers | Medium | 2½ min | 10 min | Cook to an internal temperature of 160°F / 71°C. |
| Lamb Chops (1″) | Medium | 2½ min | 10 min | Sear chops on each side to preserve juiciness. |
| Pork Chops (1″) | Medium–Low | 2½ min | 10 min | Cook until golden brown outside and juices run clear. |
| Boneless Chicken Breast | Medium–Low | 3 min | 12 min | Brush with sauce or glaze after the final turn. |
| Bone-In Chicken Breast | Medium–Low | 5–6 min | 20–25 min | Sear skin-side down, then reduce heat and cook until tender and fully cooked. |
| Sausage | Medium–Low | 6 min | 24 min | Cook until no longer pink inside. |
| Rack of Lamb | Medium | 5–6 min | 20–25 min | Cook to desired doneness; rest before slicing. |
| Chicken or Pork Skewers | Medium | 2½ min | 10 min | Soak wooden skewers for 2 hours before grilling. |
| Beef or Lamb Skewers | Medium | 2 min | 8 min | Turn frequently for even searing on all sides. |
Pro Tips
- Always preheat your grill before cooking - a hot grid creates sear marks.
- Use a meat thermometer for the best accuracy.
- Let meat rest before serving so the juices stay locked in.
- Keep a clean, well-oiled grill to prevent sticking and flare-ups.