Grill cook times at 400°F
Grill Timer shows how long to cook common BBQ foods on a grill. The totals below are for a covered grill over direct heat at 400°F, at the default doneness (medium for beef, lamb, pork, and fish; chicken and vegetables have no doneness setting). Each total counts both sides combined — cook to the listed internal temperature and rest before serving. Enable JavaScript for the interactive version, where you can change the grill temperature (250–550°F), set doneness, switch between °F and °C, and run a built-in countdown timer for any cut.
Chicken
| Cut | Thickness | Total time at 400°F | Internal temp | Notes |
|---|
| Breast, boneless | ½″ | 8–10 min | 165°F | 4–5 min per side, flip once |
| Breast, boneless | ¾″ | 10–12 min | 165°F | 5–6 min per side, flip once |
| Breast, boneless | 1″ | 12–16 min | 165°F | 6–8 min per side, flip once |
| Thigh, boneless | ¾″ | 10–12 min | 175°F | 5–6 min per side, flip once |
| Thigh, bone-in | — | 30–35 min | 175°F | finish indirect |
| Wings | — | 18–22 min | 175°F | turn every 5 min |
| Drumsticks | — | 28–32 min | 175°F | turn, finish indirect |
| Kebab | 1″ | 10–14 min | 165°F | turn every 3–4 min |
| Kebab | 1½″ | 13–17 min | 165°F | turn every 3–4 min |
| Kafta | — | 8–12 min | 165°F | ground · turn every 3–4 min |
Beef
| Cut | Thickness | Total time at 400°F | Internal temp | Notes |
|---|
| Flank / skirt | ¼″ | 4–6 min | 140°F | thin · sear hot & fast · 2–3 min per side |
| Flank / skirt | ½″ | 6–8 min | 140°F | thin · sear hot & fast · 3–4 min per side |
| Steak | ¾″ | 8–10 min | 140°F | 4–5 min per side, flip once |
| Steak | 1″ | 10–12 min | 140°F | 5–6 min per side, flip once |
| Steak | 1¼″ | 12–14 min | 140°F | 6–7 min per side, flip once |
| Steak | 1½″ | 14–16 min | 140°F | 7–8 min per side, flip once |
| Steak, thick | 2″ | 14–19 min | 140°F | sear + indirect |
| Burger | ¾″ | 6–8 min | 140°F | ground · don't press · 3–4 min per side |
| Burger, smashed | ¼″ | 3–5 min | 160°F | ground · smash thin, flip once |
| Kebab | 1″ | 8–12 min | 140°F | turn every 2–3 min |
| Kebab | 1½″ | 11–15 min | 140°F | turn every 2–3 min |
| Kafta | — | 7–10 min | 160°F | ground · turn every 3–4 min |
Pork
| Cut | Thickness | Total time at 400°F | Internal temp | Notes |
|---|
| Chop | ¾″ | 8–10 min | 145°F | 4–5 min per side, flip once |
| Chop | 1″ | 8–10 min | 145°F | 4–5 min per side, flip once |
| Chop | 1½″ | 16–18 min | 145°F | sear + indirect |
| Tenderloin | — | 15–20 min | 145°F | turn often |
| Sausage | — | 16–20 min | 160°F | ground · turn often |
Lamb
| Cut | Thickness | Total time at 400°F | Internal temp | Notes |
|---|
| Loin chop | ¾″ | 6–8 min | 140°F | 3–4 min per side, flip once |
| Loin chop | 1″ | 8–10 min | 140°F | 4–5 min per side, flip once |
| Loin chop | 1¼″ | 10–12 min | 140°F | 5–6 min per side, flip once |
| Kebab | 1″ | 8–12 min | 140°F | turn every 2–3 min |
| Kebab | 1½″ | 11–15 min | 140°F | turn every 2–3 min |
| Kafta | — | 8–12 min | 160°F | ground · turn every 3–4 min |
Fish
| Cut | Thickness | Total time at 400°F | Internal temp | Notes |
|---|
| Fillet, thin | ½″ | 4–6 min | 130°F | skin-side down · 2–3 min per side |
| Fillet | ¾″ | 6–8 min | 130°F | skin-side down · 3–4 min per side |
| Salmon | 1″ | 8–10 min | 130°F | skin-side down · 4–5 min per side |
| Tuna steak | 1″ | 3–4 min | 115°F | seared rare · 1.5–2 min per side |
| Shrimp | — | 4–6 min | 120°F | watch closely · 2–3 min per side |
Veg
| Cut | Thickness | Total time at 400°F | Internal temp | Notes |
|---|
| Asparagus | — | 6–8 min | — | roll to char · 3–4 min per side |
| Corn, husked | — | 10–12 min | — | turn often |
| Zucchini | ½″ | 8–10 min | — | 4–5 min per side, flip once |
| Peppers | — | 8–10 min | — | 4–5 min per side, flip once |
| Onion, thick | — | 10–12 min | — | 5–6 min per side, flip once |
| Portobello | — | 10–12 min | — | gill-side down first · 5–6 min per side |
These times are guidelines, not gospel — confirm doneness with an instant-read thermometer rather than the clock. Steakhouse pull temperatures for beef and lamb sit a little below the USDA whole-muscle minimum of 145°F; ground meats (burgers, kafta, sausage) and poultry should always reach their listed safe temperature.