• Chicken breasts (boneless, skinless): 6 oz, 8 to 12 minutes, direct heat
• Chicken breasts or wings (bone in): 30 to 40 minutes, indirect heat
• Chicken legs and thighs (bone in): 40 to 50 minutes, indirect heat
• Whole chicken: 3 1/2 to 5 lbs., 1 to 1 1/2 hours, indirect heat
• Cornish game hens: 1 1/2 to 2 lbs., 30 to 45 minutes, indirect heat
• Whole turkey: 10 to 11 lbs., 1 to 2 hours; 12 to 17 lbs., 2 to 3 hours; 18 to 24 lbs., 3 to 4 hours, indirect heat
• Turkey drumsticks: 1/2 to 1 1/2 lbs., 45 minutes to 1 1/4 hours, indirect heat
• Turkey breast (bone in): 4 to 5 lbs., 1 to 1 1/2 hours, indirect heat
• Lamb chops: 3/4 to 1 1/4 inch thick, 8 to 12 minutes, direct heat
• Leg of lamb: 6 to 7 lbs., 2 1/2 hours, indirect heat
• Rib crown roast: 3 to 4 lbs., 1 to 1 1/4 hours, indirect heat
• Lamb burger: 3/4 inch thick, 10 minutes, direct heat
• Rack of lamb: 1 to 1 1/2 lbs., 25 to 35 minutes, direct heat
Fish
• Fish fillets or steaks: 1/2 inch thick, 4 to 5 minutes; for 1 inch thick cuts, 8 to 10 minutes, direct heat
• Whole fish: 1 lb., 15 to 20 minutes; 2 to 2 1/2 lbs., 20 to 30 minutes; 3 lbs., 30 to 45 minutes, indirect heat
• Shrimp: 2 to 5 minutes, direct heat
• Scallops: 3 to 6 minutes, direct heat
• Mussels: 5 to 6 minutes, direct heat If some don't open, throw them away
• Clams: 8 to 10 minutes, direct heat If some don't open, throw them away
• Oysters: 3 to 5 minutes, direct heat
• Some people prefer to grill fish in foil packets, with the addition of herbs, fresh lemon or other ingredients. Place the fish on a piece of heavy duty aluminum foil, and lift the edges of the foil enough to hold a tablespoon of water or wine, a teaspoon of butter (optional), herbs, seasonings, and other ingredients. Close the foil packet tightly by folding the top and ends, leaving a small opening for steam to escape. Turn the packet halfway through the grilling time.
Fruits and vegetables prepared on the grill offer a unique and delightful taste experience in which whole new elements of the food's flavors are released, thanks to the caramelization of natural sugars. Virtually any fruit or vegetable can be prepared this way, and the leftovers make a great addition to green salads, pasta or rice dishes!
Quick Links
» Firing Up for Summer - Intro to Grilling
» Grilling Beef & Pork
» Grilling Poultry, Lamb & Fish
» Grilling Vegetables & Fruit
» Grilling Spices & Seasonings
» Rubs, Marinades & Sauces
» Sizzling Grilling Recipes
. . . . . . . . . . . . . . . . . . . . . . . . . . .
• Grill whole, halved, or in chunks.
• Soak fruits and vegetables in cold water for about 30 minutes prior to grilling to maintain juiciness. For fruits, add a little lemon juice to the soaking water to preserve color.
• After soaking, pat dry, then brush lightly with oil to prevent sticking. For vegetables, olive oil is a good choice, but for fruits, use a less distinctive oil, or melted butter.
• Place small vegetables or fruits, such as baby carrots or strawberries, in aluminum foil, and lift the edges of the foil enough to hold a tablespoon of water or wine, a teaspoon of butter (optional), herbs, seasonings, and other ingredients. Close the foil packet tightly by folding the top and ends, leaving a small opening for steam to escape. Turn the packet halfway through the grilling time.
• Skewers for fruit or vegetable kabobs or wire grilling baskets may also help make grilling fruits and vegetables a little easier, as they'll prevent foods from falling through the grill rack onto the coals. If using wooden skewers, soak them in water for about an hour before using. Metal skewers are preferable for kabobs that include meat. Choose flat metal skewers rather than round ones, as round skewers can cause the food to roll when turned, resulting in unevenly cooked foods.
