Barbecue cooking times
Barbecue times for meat, fish and vegetables over a hot charcoal or gas barbecue. Charcoal is ready when the coals are covered in grey ash, about 30–40 minutes after lighting.
Vegetables
| Food | Time | Heat | How |
|---|---|---|---|
| Asparagus | 4–6 min | over direct heat | Lay across the bars, or thread onto skewers, and turn often. |
| Aubergine (eggplant) Slices | 3–4 min per side | over direct heat | Brush slices with oil. |
| Cabbage (green and savoy) Hispi halves | 10–15 min | over medium heat | Halve a pointed (hispi) cabbage, oil it and char cut side down, then turn. |
| Corn on the cob | 10–15 min | over medium direct heat | Turn every few minutes until charred in places. In the husk, soak for 10 minutes first and allow 15–20 minutes. |
| Courgettes (zucchini) Strips | 3–4 min per side | over direct heat | Lengthways strips brushed with oil. |
| Mushrooms Portobello, whole | 6–8 min | over medium direct heat | Brush with oil; start gill side down, then turn. |
| Onions Thick slices | 8–10 min | over medium direct heat | Thick slices brushed with oil; turn once. |
| Peppers (bell peppers) Whole or halves | 8–12 min | over direct heat | Whole or halved, turning until charred. |
| Tomatoes Cherry | 5–6 min | over direct heat | On skewers or in a foil tray. |
Chicken, turkey and duck
| Food | Time | Heat | How |
|---|---|---|---|
| Chicken breast | 6–8 min per side | over medium direct heat | Flattened or butterflied, with the lid down. |
| Chicken thighs Bone-in | 30–40 min | over indirect heat, lid down | Bone-in; finish over direct heat to crisp the skin. Boneless take 5–7 minutes per side over direct heat. |
| Chicken drumsticks and legs | 30–40 min | over medium heat, lid down | Turn every 5 minutes; mostly over indirect heat so they don’t burn. |
| Chicken wings | 20–25 min | over medium heat | Turn often; finish over direct heat. |
Beef
| Food | Time | Heat | How |
|---|---|---|---|
| Steak | 3–5 min per side | over very hot direct heat | For medium rare to medium. |
| Burgers | 4–5 min per side | over hot direct heat | Don’t press them down: the juices drip out. |
| Beef brisket | 8–10 hours | smoking at 110–120°C (225–250°F), lid down | A whole packer brisket takes about 1–1¼ hours per 450 g (1 lb); wrap it when the bark has set. |
Pork, bacon and sausages
| Food | Time | Heat | How |
|---|---|---|---|
| Pork chops | 4–6 min per side | over medium-hot direct heat | – |
| Pork tenderloin (fillet) | 15–20 min | over medium heat, lid down | Turn every few minutes. |
| Pork belly slices | 15–20 min | over medium indirect heat | Turn often: the fat flares up. |
| Pulled pork (pork shoulder) | 8–10 hours | smoking at 110–120°C (225–250°F), lid down | About 1½ hours per kg. |
| Pork ribs | 4–5 hours | over indirect heat at 110–120°C (225–250°F), lid down | Low and slow; sauce for the last 30 minutes. |
| Sausages | 12–15 min | over medium heat | Turn often; move to the cooler side if they flare. |
| Gammon and ham steaks | 3–4 min per side | over medium-hot direct heat | – |
Lamb and game
| Food | Time | Heat | How |
|---|---|---|---|
| Lamb chops and cutlets | 3–4 min per side | over hot direct heat | For pink. |
| Lamb steaks | 4–5 min per side | over hot direct heat | For pink. |
| Lamb koftas | 8–10 min | over medium-hot direct heat | Turn every couple of minutes. |
| Venison steaks | 3–4 min per side | over hot direct heat | For medium rare. |
Fish and seafood
| Food | Time | Heat | How |
|---|---|---|---|
| Salmon fillets | 8–10 min | over medium direct heat | Skin side down on an oiled grill or on foil; don’t move it until the skin releases. |
| Sea bass Whole | 6–8 min per side | over medium direct heat | Whole fish, in a fish basket or on oiled bars. |
| Tuna steaks | 2–3 min per side | over hot direct heat | – |
| Mackerel Whole | 5–6 min per side | over medium-hot direct heat | Whole fish, oiled. |
| Prawns (shrimp) | 2–3 min per side | over hot direct heat | On skewers. |
| Mussels and clams | 5–6 min | over hot direct heat | In a foil tray or straight on the bars until they open. |
| Scallops | 1–2 min per side | over very hot direct heat | On skewers or in the shell. |
| Squid and calamari | 1–2 min per side | over very hot direct heat | Scored tubes. |
Eggs, cheese and tofu
| Food | Time | Heat | How |
|---|---|---|---|
| Halloumi | 2–3 min per side | over hot direct heat | Oil the slices so they don’t stick. |
Tips
- Use direct heat (right over the coals) for quick things like steaks, burgers and vegetables, and indirect heat (to the side of them, lid down) for chicken on the bone and big pieces.
- Bigger pieces of chicken can be cooked in the oven first and finished on the barbecue.
- Check chicken, burgers and sausages with a thermometer: barbecues char the outside long before the middle is cooked.
- Keep raw meat away from cooked food, with separate tongs and plates.
Questions
How long to barbecue chicken breasts?
6–8 min per side over medium direct heat. Flattened or butterflied, with the lid down.
How long to barbecue salmon?
8–10 min over medium direct heat. Skin side down on an oiled grill or on foil; don’t move it until the skin releases.
How long to barbecue sausages?
12–15 min over medium heat. Turn often; move to the cooler side if they flare.
How long to barbecue steak?
3–5 min per side over very hot direct heat. For medium rare to medium.
How long to barbecue chicken thighs?
Bone-in: 30–40 min over indirect heat, lid down. Bone-in; finish over direct heat to crisp the skin. Boneless take 5–7 minutes per side over direct heat.
How long to barbecue chicken wings?
20–25 min over medium heat. Turn often; finish over direct heat.
Times are a guide for typical home portions: ovens, air fryers, microwaves and the size of what you’re cooking all vary. Check meat, poultry and fish with a thermometer before serving. Safe temperatures follow USDA and UK Food Standards Agency guidance, last checked 11 November 2026.