Grilling Time Calculator
Get grill minutes per side for steaks, burgers, chicken, and chops — by thickness, doneness target, and method — plus rest time and safe temps.
Total grill time (minutes)
8
Breakdown
- Minutes per side
- 4
- Recommended flips
- 1
- If two-zone: sear minutes per side
- 4
- Then indirect minutes
- 0
- Rest after grill (minutes)
- 5
- Target internal temp (°C)
- 63
- Verdict
- classic direct-heat territory — flip once and rest
Last updated:
FAQ
How long should I grill a steak?
A 2.5 cm steak over high direct heat takes roughly 4 minutes per side for medium — about 8 total plus a 5-minute rest. Thickness matters more than weight: double the thickness, roughly double the time, or switch to two-zone to avoid a charred outside and raw middle.
How do I know when chicken is done on the grill?
By thermometer, full stop: 74°C at the thickest point. A 2 cm breast needs about 6 minutes per side on direct heat; bone-in thighs run longer and forgive more. Pink near the bone can be safe if the temp is right — juice color is not a doneness meter.
Why rest meat after grilling?
Heat drives juices toward the center; resting lets them redistribute so the first slice doesn't bleed out onto the board. Rule of thumb: half the cook time, capped around 10 minutes for big cuts. Tent loosely with foil — wrapping tight just steams the crust you worked for.
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