Preparation | Temp/time | Flavour perks | |
Chicken, skinless, boneless | · Trim any fat. Marinate or brush with oil or salad dressing. | med , covered, 6 to 8 min. per side. Chicken must be cooked to 170F (77C) | · Serve with grilled fruit, salsa or chutney. |
Chicken, skin-on, bone-in | · To prevent flare-ups, trim fat. Can partially cook in microwave. | med-low , covered, 15 to 25 min. per side. Turn often. Chicken must be cooked to 170F (77C) | · Marinate in juice and herbs or tandoori paste and yogurt. Rub with oil and spices. |
Burgers | · Use regular or medium ground beef or pork. Mix gently to avoid tough burgers. | med , covered, 5 to 8 min. per side for 3/4-inch (2-cm) thick. Burgers must be cooked to 160F (71C) | · Mix in drained salsa and cheddar cheese. Top with sour cream, avocado, lime pickle or relish. |
Steak | · Bring to room temperature. Trim fat. Nick edges. | med-high to high, uncovered, 5 to 6 min. per side for 1-inch (2.5-cm) thick, medium-rare | · Rub with oil and garlic or pepper, Worcestershire sauce or hot sauce. |
Lamb, chops | · Trim fat. Nick edges. | med-high , uncovered, 4 to 6 min. per side for medium-rare | · Rub with olive oil, lemon juice, garlic, rosemary, thyme, curry paste or sesame oil. |
Pork, chops/steaks | · Trim fat. Nick edges. | med , covered, 6 to 8 min. per side | · Marinate in apple juice or white wine and herbs. Rub with vindaloo or biryani paste or salad dressing. |
Fish, steaks/fillets | · Use firm-fleshed fish such as salmon, catfish or halibut. Marinate no more than 30 min. Rub with oil. | med-high , covered, 5 to 6 min. per side for 1-inch (2.5-cm) thick | · Rub with honey Dijon mustard, curry paste or hoisin sauce. |
Shrimp | · If frozen, rinse off ice with cold water. Shell. Devein. Pat dry. Oil. Thread on skewers or place in grill basket. | med-high , uncovered, 4 to 6 min., turning partway through | · Rub with garlic butter, frozen orange juice concentrate, biryani paste or hot sauce. |
Preparation | Temp/time | Flavour perks | |
Corn on the cob | · Leave husks on but remove silk. Tie husks around corn. Soak in water. | med , covered, 20 to 30 min. Turn often. | · Spread with butter mashed with garlic, cumin and chili powder. |
Onions | · Slice into 1/2-inch- (1-cm-) thick rings. | med , covered, 8 to 12 min. Turn often. | · Brush with olive oil or salad dressing. Sprinkle with thyme. |
Peppers | · Seed and cut into quarters. Oil. | med-high , uncovered, 6 to 8 min. Turn often. | · Baste with balsamic vinegar, dried basil and oregano. |
Potatoes | · Partially cook. Thickly slice potatoes. Thread small potatoes on skewers. Oil. | med , covered, 10 to 16 min. Turn often. | · Brush with herbed butter, flavoured oil or curry paste. |
Tomatoes | · Slice in half. Squeeze out seeds. Brush with oil or salad dressing. | med , uncovered, 3 to 5 min. per side | · After turning, sprinkle with feta, goat or blue cheese. |
Zucchini | · Thickly slice lengthwise. Brush with oil and cumin, chili or curry paste. | med , uncovered, 5 to 8 min. Turn often. | · Serve with pesto, garlic pickle or salsa. |
Fruit | · Thickly slice. Oil. | med , uncovered, 5 to 10 min. Turn often. | · Baste with maple syrup or honey and rum. |
Grilling times | Times are guidelines only and vary with barbecues. |
Skewer smarts | To avoid burning wooden skewers, soak 20 min. in water. Cut food pieces the same size. |
Indoor sizzle | Preheat oven broiler. Place prepared food on broiler pan 4 inches (10 cm) from coils. Use barbecue times as a guide. |
Saucy talk | Smooth sauces work best as bastes. Sauces high in sugar burn easily. Brush on during the last few minutes. |
Marinade magic | To tenderize, marinades need an acid—vinegar, juice or wine. Discard marinade or boil 10 min. |
Fast bastes and rubs | Use bottled Indian and Asian sauces, salad dressings or spice mixes—steak seasoning, lemon pepper or curry or biryani pastes mixed with oil. |
Easy mixed grill | Oil and sprinkle a pork tenderloin with garlic and thyme. Grill 10 min., covered, on medium-high. Add sausages, eggplant, onion and pepper slices. Grill 15 min. |
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