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.
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