What internal temperature is safe for chicken?

The USDA recommends a minimum internal temperature of 165°F (74°C) for all poultry, including chicken breasts, thighs, and whole birds.

What temperature is medium-rare for steak?

Medium-rare steak should reach an internal temperature of 130–135°F (54–57°C). Remove it from the grill at 130°F and let it rest; carry-over heat will raise it a few degrees.

Do I need a meat thermometer?

Yes. Color and texture alone are unreliable indicators of doneness. An instant-read thermometer is the only accurate way to verify safe internal temperatures.

What is carry-over cooking?

After removing meat from the grill, internal temperature continues to rise by 3–5°F (1–3°C) during resting. Pull proteins off the grill 3–5°F below your target temperature to avoid overcooking.

What grill temperature is considered high heat?

High heat is 450–550°F (232–288°C) at the grill grate. Medium heat is 350–450°F (177–232°C), and low/indirect heat is below 300°F (149°C).

How long should I let meat rest after grilling?

Small cuts like steaks and chops need 3–5 minutes. Larger cuts like whole chickens or pork shoulders benefit from 10–20 minutes of resting, tented loosely with foil.

Grill Temperature Guide

Name: Grill Temperature Guide
Availability: InStock
Author: Nham Vu

Look up recommended grill temperatures, cooking times, and safe internal temperatures for meats, fish, and vegetables.

Food	Doneness	Internal Temp	Grill Heat	Time (per side)	Notes

Grill Heat Zone Reference

Low / Indirect

250–325°F

121–163°C — slow cook, smoke, finish large cuts

Medium

350–450°F

177–232°C — chicken, fish, vegetables, pork chops

High / Sear

450–550°F

232–288°C — steaks, burgers, sear marks

Temperatures are measured at the grill grate with an infrared thermometer. Lid-closed readings run 50–75°F lower than direct-surface temps.

Internal temperature targets are based on USDA minimum safe temperature guidelines. Always use a calibrated instant-read meat thermometer inserted into the thickest part of the food, away from bone.

Summary

Look up recommended grill temperatures, cooking times, and safe internal temperatures for meats, fish, and vegetables.

How it works

Select a food category (beef, chicken, pork, fish, or vegetables) from the filter tabs.
Browse the items in that category or use the search box to find a specific ingredient.
Read the recommended internal temperature, cooking time, and any notes for that item.
For meats with multiple doneness levels, compare the temperature targets side by side.
Use the grill heat zone reference at the bottom to calibrate your grill surface temperature.

Use cases

Check the safe internal temperature for chicken breasts before serving.
Find how long to grill a 1-inch ribeye to medium-rare.
Look up vegetable grilling times for a mixed skewer.
Confirm pork tenderloin is done without overcooking.
Compare doneness levels for burgers before serving guests.
Verify fish fillet temperatures for food-safe results.
Calibrate a new grill by checking surface heat zones.
Plan a multi-protein BBQ with staggered cooking start times.

Frequently Asked Questions

Last updated: 2026-07-01 · Reviewed by Nham Vu