Meat
Preparation
Suggested Grilling
Temperatures and Times
Lamb medallions,
boneless, ¾-inch
(1.8 cm) thick
Season to taste or marinate.
Sear, 3 to 5 minutes
Boneless pork
loin chops
½ to 1-inch (1.25 to 2.5 cm)
thick. All chops grilled at
one time should be same
thickness. Pale pink interior.
Grilling too long will result in
dried meat.
High, grill for 4 to 9 minutes, depending on
the thickness of the chops. Internal
temperature of 160°F (71°C).
Chicken,
boneless,
skinless breast
halves
Pound to an even thickness
of ½ to ¾ inches (1.25 to
1.8 cm) (all to be grilled
should be the same).
High, in the closed position, for 7 to
9 minutes. If grilling in the flat position,
cook on high for 8 to 10 minutes per side.
(internal temperature of 170°F [77°C] –
juices will run clear with no signs of pink).
Chicken,
boneless,
skinless thighs
Spread to even thickness,
remove all visible fat.
High, in the closed position, for 8 to
10 minutes. If grilling in the flat position,
cook on high for 8 to 10 minutes per side.
(internal temperature of 180°F [83°C]–
juices will run clear with no signs of pink).
Pork tenderloin
Cut into ¾-inch (1.8 cm)
thick medallions. may be
pounded. Season to taste.
Sear, about 4 minutes, should be slightly
pink in appearance or meat will be dry.
Turkey cutlets,
½-inch (1.25 cm)
thick
Season to taste or marinate.
Drain well if marinated.
High, 3½ to 4 minutes.
Scallops, sea
Remove tough “foot”
(muscle) and discard. Dry
well. Season to taste and/or
rub with extra virgin olive oil.
Sear, in the closed position, 2 to 2½
minutes.
If grilling in the flat position, sear for
2 to 3 minutes per side. Do not overcook.
Shrimp
Shell and devein. Dry well.
Season to taste and/or rub
with extra virgin olive oil.
Sear, in the closed position, 2 to 2½
minutes.
If grilling in the flat position, sear for
1 to 2 minutes per side.
Fish steaks
(sword, tuna,
salmon/boned)
About ¾-inch (2.5 cm) thick
to 1-inch thick.
High, 6 to 7½ minutes when grilling in the
closed position.
If using the flat position, cook on High for
7 to 8 minutes per side.
Portobello
mushrooms
Cut into ½-inch (1.25 cm)
thick slices.
High, 6 to 8 minutes, until nicely brown
and tender.
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