Different cuts of meat require different cooking times.
The cooking time and temperature will depend on the cut of meat, according to Rada.
If she's grilling a chicken breast, she said she'll flip it four times, which creates a sear for the first two sides to keep in moisture and also adds that nice charred flavor from the grill. Then she finishes with the last two flips over indirect heat.
"A chicken breast cooked correctly will un-stick easily when finished — it shouldn't fight you when it's time to take it off the grill," she told BI.
If you're grilling something other than a breast, such as a wing or a thigh, you may want to ask your butcher about the optimal cooking time for the particular cut of meat you're grilling.