Grill Times

Notes

• I ChatGPT cooking times so much I decided to post these here for easy reference. You may want to bookmark for convenience.
• A meat thermometer like a Thermapen is useful.
• No Thermometer tips
  • Firmness Test: Use your hand as a guide. Meat firms up as it cooks.
  • Juice Test (for chicken):
    • Clear = done
    • Pink/cloudy = not yet
  • Rest Everything: Tent with foil to finish cooking gently and lock in juices

Chicken

Chicken Breasts (Boneless, Skinless)

• Medium-High Heat: 375–450°F
• Time: 6-8 min per side
• Doneness Check (No Thermometer):
• Press: Should feel firm with a little give (like the base of your thumb)
• Juices: Press lightly — clear juices = done, pink = needs more time
• Rest: 5 min under foil before slicing

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Chicken Thighs (Boneless, Skinless)

• Medium Heat: 350–375°F
• Time: 5–7 min per side
• Doneness Check:
  • Should feel firm but not stiff
  • Juices should run clear when gently pressed
• Rest: 3–5 min before cutting

Wings

• Grill Temp: Two-zone fire is ideal:
  • Indirect zone: 350–375°F
  • Direct zone: 450–500°F (for crisping at the end)

• Total Cook Time: 20–30 minutes
  • Indirect heat: 18–24 minutes (flip halfway)
  • Finish over direct heat: 2–4 minutes (each side) for char & crisp
• Doneness (No Thermometer):
  • Skin should be golden-brown and crisp
  • When bent, the wing joint should move freely
  • Meat should pull cleanly from the bone
• Notes
  • Toss in oil & dry-rub or baking powder for crispier skin
  • Sauce after grilling to avoid burning (or at the very end)

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Beef

Steak (1” thick Ribeye, NY Strip, etc.)

• High Heat: 450–500°F
• Time (Total):
  • Rare: 4–5 min
  • Medium Rare: 5–6 min
  • Medium: 6–7 min
  • Well: 8–9 min
• Touch Test (Use base of thumb as feel guide):
  • Rare: Feels very soft
  • Medium: Some resistance
  • Well: Very firm
• Rest: 5 – 10 min to retain juices

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Other

Venison Burgers

• Medium Heat: 350–375°F
  • Time: 4–5 min per side
  • Doneness Check:
    • Firmness: Should feel springy and firm, not soft or mushy
    • Avoid overcooking — venison dries out fast
• Rest: 2–3 min before serving

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