Summer is the perfect season to cook outdoors. Few aromas are more enticing than a juicy burger or veggie kebabs cooking over an open flame. But when grills aren’t used safely, they pose a serious risk. Unsafe grilling can cause significant injuries, property damage and home fires.
Before you tie on that apron and fire up the backyard BBQ, take a moment to review these grilling tips to help keep your family and friends safe during a cookout.1,2,3
Safe grilling tips:
- When using propane gas, check the tank and hose for leaks or cracks. Make sure the connection to the grill is secure.
- Always open the grill lid before turning on the gas and lighting the grill.
- Clean the grill before and after every use. Remove grime, charred food and grease buildup from the grates, lids and grease trays.
- Grills should be placed at least three feet away from anything that could catch fire. This includes buildings, deck railings, planters, bushes, trees, cars and lawn furniture.
- Don’t grill in a garage or under a covered area.
- Never leave a grill unattended.
- Keep children, pets and toys away from the grilling area. Be wary of bouncing balls and other objects that can accidentally land on the grill.
- Use long-handled grilling tools.
- Never dump used charcoal or wood chips into a trash can or onto the ground. Allow them to completely cool before disposing of them in a metal container.
- Use a meat thermometer to make sure your food is cooked to a safe temperature. The USDA recommends these minimum internal temperatures:4
Type of meat | Minimum internal temperature and rest time |
Beef, pork, veal and lamb steaks, chops, roasts | 145°F, allow to rest for at least 3 minutes |
Ground meats (beef, pork, lamb) | 160°F |
Ground poultry (turkey, chicken) | 165°F |
Ham, fresh or smoked (uncooked) | 145°F, allow to rest for at least 3 minutes |
All poultry (breasts, whole bird, legs, thighs, drumsticks, wings) | 165°F |
Fish and shellfish | 145°F |
Now that you’ve prepped and fireproofed your outdoor cooking area, get ready, get set and grill! Here’s a delicious recipe to get you started.
Jerked chicken with fire-roasted fresh pineapple
Fresh pineapple on the grill unleashes a whole new level of flavor.5
Makes: 4 servings
Ingredients
- 2 (10- to 12-ounce) boneless, skinless chicken breasts cut in half
- 1 Tbsp ground allspice
- 1 Tbsp dried thyme leaves
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 4 Tbsp canola oil, separated
- 2 Tbsp red wine vinegar
- Juice of 1 lime
- 3 medium green onions, finely chopped
- 1 jalapeño pepper, chopped*
- 2 cloves garlic, minced
- 8 (3½-by-¾-inch) fresh pineapple slices**
- 2 Tbsp honey
- Dash of hot pepper sauce
Preparation
- In a medium bowl, combine the allspice, thyme, cinnamon and nutmeg.
- Add 2 Tbsp canola oil, vinegar and lime juice. Mix with a wire whisk to blend well.
- Add the green onion, jalapeño pepper and garlic; mix well. Set aside.
- Place the chicken breasts in a baking dish. Brush the jerk sauce evenly over both sides of the chicken breasts.
- Cover and marinate in the refrigerator for at least 1 hour or longer if possible.
- Preheat the grill to a medium-high temperature.
- Remove the chicken from the marinade; discard the marinade.
- Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of the grill.
- Grill for about 6 to 8 minutes on each side. Use an instant-read thermometer to check for doneness; the internal temperature of the chicken should reach 165°F when cooked through.
- Allow the grilled chicken to rest for 5 minutes, covered, before serving.
- While the chicken is cooking, brush the pineapple slices lightly with the remaining 2 Tbsp canola oil.
- Place the pineapple on the grill; cook for 3 to 4 minutes on each side or until heated through and lightly charred with grill marks. Remove from the grill.
- In a small bowl, combine the honey with hot pepper sauce; blend well. Drizzle over the pineapple.
- Serve the jerked chicken breasts with grilled pineapple slices.
*If you prefer more heat, add another jalapeño pepper or an extra splash of hot pepper sauce. **For convenience, buy fresh pineapple that’s been pre-sliced.
Nutrition
(Serving size: ½ chicken breast and 2 pineapple slices)
Calories: 420 | total fat: 18g | saturated fat: 2g | trans fat: 0g | sodium: 170mg | cholesterol: 90mg | total carbs: 35g | fiber: 4g | sugars: 25g | protein: 32g
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Looking for an easy way to get more produce on your plate? Try these delicious plant-based swaps.
Published July 26, 2023
1https://www.usfa.fema.gov/downloads/pdf/publications/grilling_fire_safety_flyer.pdf
2https://www.nfpa.org//-/media/Files/Public-Education/Resources/Safety-tip-sheets/Grilling_safety_Tips.pdf
3https://www.nfpa.org/Public-Education/Fire-causes-and-risks/Seasonal-fire-causes/Grilling/Outdoor-cooking-with-portable-grills
4https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
5https://www.eatright.org/recipes/entrees/jerked-chicken-with-fire-roasted-fresh-pineapple-recipe
This recipe was originally published on Eatright.org on March 20, 2018.
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