Marinating and Grilling Times Recommendations

This guide is a recommendation for marinating and grilling times for lean meats such as poultry, beef, pork, lamb, and some seafoods.  We pair our foods with the fabulous Three Little Pigs Sauces!  Don’t forget their rubs too.

SHRIMP

Marinating time:  15 to 30 minutes

Cooking Time*/Doneness Temperature:  2 – 3 minutes on each side

SCALLOPS

Marinating time:  5 minutes

Cooking Time*/Doneness Temperature:  3 – 4 minutes on each side

SALMON FILET

Marinating time:  30 minutes

Cooking Time*Doneness Temperature:  3 – 5 minutes on each side

MAHI-MAHI

Marinating time:  30 minutes to an hour

Cooking Time*Doneness Temperature:  5 – 6 minutes on each side

CHICKEN BREAST (Boneless, Skinless)

Marinating time:  2 hours to overnight

Cooking Time*Doneness Temperature:  6 – 8 minutes on each side at 165F

CHICKEN THIGHS (Boneless, Skinless)

Marinating time:  2 hours to overnight

Cooking Time*Doneness Temperature:  15 – 25 minutes, turning occasionally at 165F

DUCK BREAST (Boneless, Skinless)

Marinating time:  2 hours to overnight

Cooking Time*Doneness Temperature:  4 – 8 minutes on each side at 150F

PORK CHOPS (Bone-in, 3/4 inch thick)

Marinating time:  2 hours to overnight

Cooking Time*Doneness Temperature:  3 – 4 minutes on each side at 145F

PORK TENDERLOIN

Marinating time:  2 hours to overnight

Cooking Time*Doneness Temperature:  14 – 16 minutes, occasionally turning at 145F

FLANK STEAK

Marinating time:  2 hours to overnight

Cooking Time*Doneness Temperature:  6 – 8 minutes on each side at 140F for medium

STRIP STEAK (Bone-in, 3/4″ – 1″ thick)

Marinating time:  2 hours to overnight

Cooking Time*Doneness Temperature:  4 – 5 minutes on each side at 140F for medium

LAMB LOIN CHOPS

Marinating time:  2 hours to overnight

Cooking Time*Doneness Temperature:  5 – 6 minutes on each side at 145F for medium

*Note:  All cooking times are based on medium-high temperature on the grill, and cooking with the grill lid closed.

Comments (1)

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  1. Steve says:

    Randy I didn’t see the time for marinating toffu (extra firm)