Safe grilling tips, plus a special summer bonus recipe

A man grilling in a backyard ready to serve food

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 meatMinimum internal temperature and rest time
Beef, pork, veal and lamb steaks, chops, roasts145°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 shellfish145°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.

A person grilling food outdoors, standing beside a barbecue in a garden with a swimming pool in the background, illuminated by sunlight filtering through the trees.
Jerked chicken with fire-roasted fresh pineapple
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings
Serving Size ½ chicken breast and 2 pineapple slices

Fresh pineapple on the grill unleashes a whole new level of flavor.5

Cook mode (prevents screen from going to sleep)

Ingredients

Preparation

  1. In a medium bowl, combine the allspice, thyme, cinnamon and nutmeg.
  2. Add 2 Tbsp canola oil, vinegar and lime juice. Mix with a wire whisk to blend well.
  3. Add the green onion, jalapeño pepper and garlic; mix well. Set aside.
  4. Place the chicken breasts in a baking dish. Brush the jerk sauce evenly over both sides of the chicken breasts.
  5. Cover and marinate in the refrigerator for at least 1 hour or longer if possible.
  6. Preheat the grill to a medium-high temperature.
  7. Remove the chicken from the marinade; discard the marinade.
  8. Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of the grill.
  9. 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.
  10. Allow the grilled chicken to rest for 5 minutes, covered, before serving.
  11. While the chicken is cooking, brush the pineapple slices lightly with the remaining 2 Tbsp canola oil.
  12. 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.
  13. In a small bowl, combine the honey with hot pepper sauce; blend well. Drizzle over the pineapple.
  14. 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

(per serving)
  • 420 Calories
  • 18 g Total Fat
  • 2 g Saturated Fat
  • 170 mg Sodium
  • 90 mg Cholesterol
  • 35 g Total Carbs
  • 4 g Fiber
  • 25 g Sugars
  • 32 g Protein
Get your personal meal plan today

Looking for an easy way to get more produce on your plate? Try these delicious plant-based swaps. 

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

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This content is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.

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