Practical examples of broiling times for different foods

Quick, real-world examples of broiling times for different foods

Let’s start with the good stuff: real examples you can copy tonight. These are examples of broiling times for different foods using a standard home oven broiler set to high, with the rack about 4–6 inches from the heat source.

All times are guidelines, not promises. Ovens vary, and broilers are notorious for hot spots. Always keep an eye on your food, and when in doubt, use a thermometer.

• Thin steak (¾–1 inch, like sirloin or strip): about 4–6 minutes per side for medium-rare. Flip once when the top is nicely browned.
• Thick steak (1½ inches): closer to 5–7 minutes per side, then rest for at least 5 minutes.
• Salmon fillet (about 1 inch thick): 5–8 minutes total, no flipping. Remove when it flakes easily and reaches 145°F inside.
• Chicken thighs, boneless/skinless: 6–8 minutes per side, depending on thickness, until 165°F.
• Chicken thighs, bone-in/skin-on: 10–15 minutes per side, finishing on the skin side to crisp.
• Shrimp (large, peeled): 2–4 minutes total. As soon as they turn pink and opaque, pull them.
• Asparagus spears: 5–8 minutes, shaking or turning once, just until charred spots appear and stems are tender.
• Broccoli florets: 7–10 minutes, tossed in oil, turning once.
• Garlic bread: 1–3 minutes. This is a blink-and-you-burn-it situation.
• Peaches or pineapple rings: 3–6 minutes, just until caramelized.

These best examples should give you a feel for how fast broiling really is. Broiling is less about setting a timer and walking away and more about staying nearby, peeking in, and being ready to pull the pan the moment things look right.

Meat and poultry: examples of broiling times for different foods

When people go looking for examples of broiling times for different foods, steak and chicken sit at the top of the list. The broiler is basically your indoor grill on turbo mode, so think high heat, quick cook, and lots of browning.

Steak: from quick weeknight to steakhouse-style

For steak, the two biggest variables are thickness and doneness.

• A thin steak (around ¾–1 inch, like many supermarket sirloins) will usually broil in about 4–6 minutes per side for medium-rare, with the rack 4–5 inches from the heat.
• A thicker steak (1¼–1½ inches, like a thick-cut ribeye or strip) may need 5–7 minutes per side, sometimes more if you like it medium to medium-well.

Here’s a practical example of broiling times for steak:

You’ve got a 1-inch New York strip, about 10 ounces. You preheat the broiler and set the rack so the steak will sit about 4 inches from the element. You season it, pat it dry, and place it on a preheated broiler pan. After 5 minutes, the top has a good brown crust. You flip it, give it another 4–5 minutes, then check the internal temperature. Around 130°F–135°F means medium-rare after resting.

If you want to be extra safe about doneness and food safety, you can cross-check general meat temperature guidance from the USDA at FoodSafety.gov (a joint site from USDA, FDA, and CDC).

Chicken: breasts, thighs, and wings under the broiler

Chicken is a little less forgiving than steak because it must be cooked through to 165°F for safety.

For boneless pieces:

• Boneless, skinless chicken breasts (about ¾–1 inch thick) usually take 6–8 minutes per side under a high broiler. If they’re very thick, you can either pound them thinner or start them in the oven at 375°F, then finish under the broiler for 2–3 minutes to brown.
• Boneless, skinless chicken thighs cook in about 6–8 minutes per side, sometimes a touch longer if they’re very meaty.

For bone-in pieces:

• Bone-in, skin-on chicken thighs often need 10–15 minutes per side under the broiler, depending on size. To avoid scorching the skin, keep them a bit farther from the heat (5–6 inches) and move them closer at the end to crisp.
• Wings typically take 8–10 minutes per side, flipped once. If you want them extra sticky and charred (very on-trend with 2024 home “bar food” nights), brush with sauce in the last 3–4 minutes.

These are classic examples of broiling times for different foods that people cook weekly. The trick is to combine time with visual cues: browned skin, clear juices, and a safe internal temperature.

Fish and seafood: fast, flavorful examples of broiling times

Seafood might be the best example of why broiling is so popular in 2024–2025: it’s quick, lean, and fits right into high-protein, Mediterranean-style, or pescatarian eating trends.

Salmon, cod, and other fillets

With fish, thickness matters more than the type of fish, though fattier fish like salmon are a bit more forgiving.

• Salmon fillets (about 1 inch thick): usually 5–8 minutes total under a high broiler. No need to flip. You’re aiming for the center to just turn opaque and flake easily with a fork. The USDA recommends an internal temperature of 145°F for fish; you can see that guidance echoed on NIH-linked resources that discuss food safety for older adults.
• Cod, haddock, halibut fillets (¾–1 inch thick): 5–7 minutes total, again usually without flipping. Thinner pieces will be closer to 4–5 minutes.

A real-world example: you’re making miso-glazed salmon for a weeknight dinner. You spread the glaze on top, place the fillets skin-side down on a foil-lined pan, and slide them under a preheated broiler about 6 inches from the heat. At 5 minutes, the top is bubbling and starting to char at the edges. You check the center with a fork; it’s almost opaque. Another 1–2 minutes, and it flakes easily. That’s a textbook example of broiling times for different foods paying off.

Shrimp and scallops

Shrimp and scallops are quick even by broiler standards.

• Large shrimp (16–20 count per pound, peeled and deveined): usually 2–4 minutes total. They go from gray to pink and opaque, and that’s your signal to stop.
• Sea scallops (about 1–1½ inches across): 3–5 minutes per side, depending on size and distance from the heat. You want a browned, almost crusty top and an opaque, slightly springy center.

These are great best examples of broiling times for different foods when you want a fast protein for salads, grain bowls, or tacos.

Vegetables: examples of broiling times for easy sides

Vegetables under the broiler give you that grilled, charred flavor without stepping outside. In 2024, a lot of home cooks are using broiling to batch-cook veggies for meal prep bowls and “veggie-forward” dinners.

Asparagus, broccoli, and Brussels sprouts

• Asparagus spears: tossed with oil, salt, and pepper, then broiled about 5–8 minutes, shaking or turning once. Thin spears cook faster; thick ones may need the full 8 minutes.
• Broccoli florets: spread in a single layer, lightly oiled. Broil 7–10 minutes, turning once. Edges should be browned, with some char.
• Brussels sprouts (halved): par-cook in the microwave or on the stovetop for a few minutes first, then broil 5–8 minutes cut-side up until browned and crispy.

These are solid examples of examples of broiling times for different foods that turn basic produce into something you actually want to eat.

Peppers, tomatoes, and onions

• Bell pepper strips: 6–9 minutes, turning once, until the skins blister and blacken in spots.
• Cherry or grape tomatoes: 4–7 minutes, just until skins split and they start to slump.
• Onion wedges: 7–12 minutes, depending on thickness, until the edges are charred and the layers soften.

These broiled veggies show up everywhere in current recipe trends—grain bowls, sheet-pan dinners, and meal-prep salads—because they cook quickly and bring a lot of flavor for very little effort.

Everyday broiler staples: toast, garlic bread, and fruit

Not all examples of broiling times for different foods are fancy. Some of the most useful are the most basic.

Toast and garlic bread

• Plain toast: under a high broiler, bread can brown in 1–3 minutes, depending on how close it is to the heat. You absolutely cannot walk away from this.
• Garlic bread: already buttered and topped with garlic and cheese? Expect around 2–4 minutes, just until the edges brown and the cheese bubbles.

This is where the phrase “watch it like a hawk” really applies. There’s about a 30-second window between perfect and charcoal.

Broiled fruit (yes, really)

Broiled fruit has been trending on social media for a while now—especially broiled grapefruit, peaches, and pineapple.

• Peach halves or thick slices: 3–6 minutes under the broiler, cut side up, brushed with a little honey or brown sugar. You’re looking for deep golden color and caramelized edges.
• Pineapple rings or spears: 4–7 minutes, until the surface browns and the sugars caramelize.
• Grapefruit halves with sugar on top: 3–5 minutes, just until the sugar melts and bubbles.

These are fun examples of broiling times for different foods that aren’t just dinner. They make great toppings for yogurt, ice cream, or breakfast bowls.

How to adjust broiling times: thickness, distance, and oven quirks

Now that you’ve seen several examples of broiling times for different foods, let’s talk about how to tweak them for your kitchen.

Think of broiling as a balance between three things:

• Thickness of the food: Thicker pieces need more total time and sometimes a bit more distance from the heat to avoid burning the outside.
• Distance from the broiler: Closer means faster browning and less time for the center to cook. Farther away means gentler heat and more even cooking.
• Your specific oven: Some broilers run extremely hot; others are more modest. Gas vs. electric broilers can behave differently too.

A good rule of thumb: if your food is burning before it’s cooked through, move the rack down a notch and add a minute or two. If you’re not getting any color after the suggested time, move it closer and try again.

For food safety and doneness, especially with meat, poultry, and seafood, it’s worth glancing at trusted references like Mayo Clinic’s food safety basics or the USDA-linked charts at FoodSafety.gov mentioned earlier.

FAQ: real examples of broiling questions people ask

Q: Can you give an example of adjusting broiling time for a thicker steak?
Yes. If a recipe says to broil a 1-inch steak 5 minutes per side, but your steak is 1½ inches thick, you might start with 6–7 minutes per side instead, checking the internal temperature after the first side. If the outside is browning too fast, move the rack farther from the heat and add a minute or two.

Q: What are good examples of foods that should not be broiled?
Very delicate items that melt or separate easily—like some soft cheeses on their own or thin, sugary glazes—can burn or break under a broiler. Also, very thick roasts (like a whole pork shoulder) are better roasted at moderate heat, then finished with a brief broil if you want extra browning.

Q: Are there examples of broiling times I can trust without a thermometer?
You can use the examples in this guide as a starting point, especially for vegetables, toast, and fruit, where exact internal temperatures aren’t as critical. For meat, poultry, and seafood, a thermometer is strongly recommended, and you can cross-check safe temperatures on FoodSafety.gov.

Q: Do convection broilers change the examples of broiling times for different foods?
Yes. If your oven has a convection broil setting, food often cooks faster, thanks to the fan circulating hot air. You may want to reduce the suggested broiling times in these examples by about 1–2 minutes and keep an even closer eye on browning.

Q: What’s a good example of a full broiled dinner using these times?
One example: broiled salmon fillets (about 6–7 minutes), broiled asparagus (5–8 minutes), and broiled garlic bread (2–4 minutes). Start the asparagus first, add the salmon a couple of minutes later, then finish with the garlic bread at the very end. You get a full, fast dinner using the same broiler and the examples of broiling times for different foods you’ve just learned.

If you treat the times in this guide as starting points—not rigid rules—you’ll quickly build your own mental library of examples of broiling times for different foods that work in your oven. Stay nearby, trust your eyes and nose, and let the broiler do what it does best: fast, high-heat magic.