Meat Grilling Chart

These cooking times are only for the George Foreman (or dual contact) type of indoor grill. Do not use these times for any other type of grilling method!

For best results, use boneless meat. Make sure that chicken, hamburgers, and seafood are fully cooked before serving. Steaks can be cooked to any desired doneness. Pork and lamb products should be cooked until the interior is pink.

MeatsGrilling Times
Boneless SteakMarinate if desired. Steak should be 1/2 – 1″ thick. Grill for 4 – 7 minutes for medium rare, 6 – 9 minutes for medium.
Chicken BreastsUse only boneless products. Chicken breasts can be cooked as is, or pounded for quicker cooking time. Grill until thoroughly done, about 4 – 6 minutes.
Fish FilletsCook until fillets flake easily when tested with a fork. Grill for 2 – 3 minutes per 1/2″ of thickness.
Fish SteaksTuna, salmon, halibut, swordfish steaks should be 1/2 – 1″ thick. Marinate before cooking if desired. Grill for 2 – 3 minutes for each 1/2″ thickness.
Ground Beef PattiesPatties should be 1/2 – 3/4″ thick. Grill until thoroughly cooked. Cook for 5 – 8 minutes.
Ham SteakPrecooked ham steaks should be grilled until heated through, 3 – 5 minutes.
Hot Dogs and SausagesFor precooked products, cook until heated through, 2 – 3 minutes. For raw products, first precook in skillet until almost done, then finish cooking on grill 4 – 6 minutes until thoroughly cooked.
Lamb ChopsChops should be boneless, 1/2 – 1″ thick. Grill for 6 – 8 minutes.
Pork ChopsUse only boneless products, 1/2 – 3/4″ thick. Grill until only slightly pink in center, about 6 – 8 minutes.
Pork TenderloinCut boneless tenderloin in half lengthwise. Cook for 6 – 9 minutes.
ShrimpGrill until shrimp turn pink and are springy to the touch. Cook for 2-1/2 – 4 minutes.