Grilling isn’t just for hot dogs and hamburgers (don’t get us wrong, we love a good hot dog). A grill is a versatile cooking tool that can add caramelized depth and satisfying char to almost any meal. If you’re suddenly overcome with the urge to grill, almost any recipe can be adapted to work outside.
To adapt a recipe for the grill, you might have to modify the preparation and the cooking time. Grilling works well with large pieces of vegetables or protein, as smaller chunks may fall through the grates. Smaller items like shrimp can be kept together with a skewer. Aluminum foil packets can be used to keep skinny green beans together, or to trap heat and help delicate salmon cook all the way through.
Follow these guidelines below for adjusted cooking times.
How to adapt a recipe for meat & fish
| Protein | Portion | Prep | Time | Method | Temp | Cue |
| Chicken Breast | 6 oz. skin off each | Whole | 7 to 8 minutes | Per side | 165°F | Browned and cooked through |
| Chicken thighs | 3 oz skin on each | Whole | 5 to 6 first side, 3 to 4 second side | Skin side down | 165°F | Browned and cooked through |
| Chicken thighs | 6 oz skin off each | Whole | 5 to 6 minutes | Per side | 165°F | Browned and cooked through |
| Flat Steaks | 5.5 oz each | Whole | 4 to 5 minutes | Per side | 145°F | Browned and cooked through |
| Beef Medallions | 2.75 oz each | Whole | 2 to 3 minutes | Per side | 145°F | Browned and cooked through |
| Bistro Steaks | 5.5 oz each | Whole | 4 to 5 minutes | Per side | 145°F | Browned and cooked through |
| Ground Beef | 5 oz each | Burger w/ breadcrumbs | 6 to 7 minutes | Per side | 160°F | Browned and cooked through |
| Ground Beef | 5 oz each | Cheeseburger | 6 to 7 minutes | Cook for 4 minutes, flip top with cheese, and cook 2-3 minutes | 160°F | Cheese is melted and the patties are cooked through |
| Ground Pork | 5 oz each | Burger w/ breadcrumbs | 6 to 7 minutes | Per side | 160°F | Browned and cooked through |
| Ground Pork | 5 oz each | Cheeseburger | 6 to 7 minutes | Cook for 4 minutes, flip, top with cheese, and cook 2-3 minutes | 160°F | Cheese is melted and the patties are cooked through |
| Pork Chops | 6 oz each | Whole | 3 to 4 minutes | Per side | 145°F | Browned and cooked through |
| Shrimp | 10 oz total | Whole | 2 to 3 minutes | Per side | 145°F | Opaque and cooked through |
| Salmon | 2 or 4 filets | Whole | 8 to 10 minutes | Foil packet | 145°F | Cooked through |
| NY Strip: | 2-3 | Whole | 2-3 | Per side | 125°F | Browned and cooked through |
| Ribeye | 5-8 | Whole | 5-8 minutes | Per side | 125°F | Browned and cooked through |
| Tenderloin | 6-8 | Whole | 6-8 minutes | Per side | 125°F | Browned and cooked through |
Check out our guide on how to grill protein for more ideas.
How to adapt a recipe for fruits and vegetables
| Protein | Portion | Prep | Time | Method | Cue |
| Corn | 1 ear | Husked and silked | 9 to 10 minutes | Turn occasionally | Charred and softened / cooked through |
| Green Beans | 6 oz | Trimmed | 5 to 6 minutes | Foil packet with 2 tbsp water | Softened |
| Green/Red Cabbage | 8 oz | Whole | 7 to 8 minutes | Per side, directly on piece of foil | Lightly charred |
| Green/Red Cabbage | 16 oz | Halve lengthwise, keeping the root intact | 5 to 6 minutes | Per side, directly on piece of foil | Lightly charred |
| Green/Red Cabbage | 1 each | Thinly sliced | 10 to 12 minutes | In a foil packet | Until softened |
| Jalapeno Peppers | 1 each | Seeds removed, halved lengthwise | 3 to 4 minutes | Per side, starting with cut side down | Charred and softened |
| Martins Buns | 1 each | Halved | 30 seconds to 1 minute | Cut side down | Lightly browned |
| Mini Sweet Peppers | 1 each | Whole, seeds removed | 5 to 7 minutes | Turning occasionally | Slightly softened |
| Bell Pepper | 1 each | Halved | 4 to 5 minutes | Per side, starting with cut side down | Charred and softened |
| Poblano Pepper | 1 each | Seeds removed, halved lengthwise | 4 to 5 minutes | Per side, starting with cut side down | Charred and softened |
| Peaches / Nectarines | 5.5 oz each | Halved, pitted | 3 to 5 minutes | Per side | Charred and slightly softened |
| Red, Yellow & Sweet Onion | 1 each | Peeled, cut into 1/2-inch-thick rings | 3 to 4 minutes | Per side | Charred and softened |
| Romaine Heart | 1 each | Halved, keeping the root intact | 2 to 3 minutes | Per side, starting with cut side down | The leaves are lightly charred |
| Scallions | 1 oz | Whole | 2 to 3 minutes | Per side | Softened and charred |
| Zucchini | 1 each | Quartered lengthwise | 3 to 5 minutes | Per side | Lightly charred and softened |
| Asparagus | 6 oz, 12 oz | Whole | 5 to 6 minutes | Flipping halfway through | Charred and tender |
| Carrots | 6 oz, 12 oz | Quartered | 10 to 12 | Turning occasionally, on foil | Charred and softened |
| Sweet Potatoes | 8 oz, 16 oz | 1-inch wedges | 12 to 14 minutes | Turning occasionally | Charred and tender |
| Golden Potatoes | 12 oz, 20 oz | Medium dice | 14 to 16 | Foil packet with 2 tbsp water | Tender |
| Fingerling Potatoes | 6 oz, 12 oz | 1/4″ coins | 19 to 21 minutes | Foil packet with 2 tbsp water | Tender |
| Fingerling Potatoes | 6 oz, 12 oz | 1/2″ coins | 20 to 22 minutes | Foil packet with 2 tbsp water | Tender |
| Fingerling Potatoes | 6 oz 12 oz | Halved | 24 to 26 minutes | Foil packet with 2 tbsp water | Tender |
| Shishito Peppers | 3 oz 6 oz | Whole | 6 to 8 minutes | Turning occasionally | Charred and softened |
Check out our guide to grilling fruits and vegetables for more tips.
Grill bread & more
| Protein | Portion | Prep | Time | Method | Cue |
| Pitas | 1 each | Whole, unwrapped | 1 to 2 minutes | Per side | Lightly browned and pliable |
| Baguette | 1 or 2 each | Halved lengthwise | 1 to 2 minutes | Per side | Lightly browned and toasted |
| Flour Tortillas | 1 each | Whole, unwrapped | 30 seconds to 1 minute | Per side | Charred |
| Paneer | 4 oz | Whole | 3 minutes | Per side | Charred and softened |
Head to our cookbook for more recipe ideas.
