Tips for grilling healthier protein picks including chicken breast, chicken thighs, halibut, red snapper, salmon, scallops, shrimp, tofu, tempeh, and turkey
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Chicken breast (boneless, skinless)
Prep: Pat dry; trim any fat; cut into 1-inch pieces
Marinate: 1–2 hours
Grill time: 4 minutes per side
Chicken thighs (boneless, skinless)
Prep: Pat dry; trim any fat; cut into 1-inch pieces
Marinate: 1–2 hours
Grill time: 5 minutes per side
Halibut
Prep: Pat dry; cut into cubes
Marinate: 15–30 minutes
Grill time: 4 minutes per side
Red snapper
Prep: Pat dry; cut into cubes
Marinate: 15–30 minutes
Grill time: 4 minutes per side
Salmon (wild)
Prep: Pat dry; remove skin; cut into cubes
Marinate: 15–30 minutes
Grill time: 4 minutes per side
Sea scallops
Prep: Pat dry; if tough muscle is still attached, remove with a sharp knife
Marinate: 15–30 minutes
Grill time: 2 minutes per side
Shrimp
Prep: Devein; peeling is optional
Marinate: 15 minutes peeled, 30 minutes unpeeled
Grill time: 3 minutes per side
Extra-firm tofu
Prep: Drain and press to remove excess moisture; cut into large cubes
Marinate: 30–60 minutes
Grill time: 2–3 minutes per side
Tempeh
Prep: Cut into 1-inch cubes
Marinate: 30–60 minutes
Grill time: 2 minutes per side
Turkey or chicken sausage
Prep: Cut into 1-inch-thick disks
Marinate: 30–60 minutes
Grill time: If precooked, grill 3 minutes to heat; if uncooked, grill 4 minutes per side