Grilled Bacon
Published August 19, 2022 • Updated February 19, 2026
This post may contain affiliate links. See my disclosure policy.
Grilled bacon is one of my favorite ways to cook breakfast when we're outside. The smoky charcoal flavor takes regular bacon somewhere a skillet never can, and I love that cleanup is basically zero.
I make grilled bacon all summer long. Once you taste what a charcoal or wood-burning grill does to a thick-cut strip, you won’t want to go back to the stovetop. The smoke gets into the fat as it renders, and you end up with something that tastes like it came from a barbecue pit, not a breakfast plate.
If you want other ways to cook bacon, try my air fryer bacon and oven bacon too. I rotate between all three depending on the weather and how many people I’m feeding.
The key to getting it right is indirect heat. I light one side of the grill and lay the strips on the other side. This gives the bacon time to render slowly and soak up all that smoky flavor without flare-ups from dripping fat. I keep the temperature around 325°F and check every few minutes. Mine usually takes about 10 minutes for regular cut and closer to 12-14 for thick-cut.
I use this as a base for so many keto meals. Crumble it over keto egg cups, stack it in a keto breakfast sandwich, or just eat it straight off the grill with some sliced tomatoes. When I’m batch cooking for the week, I’ll do a full pound at once and store the rest for keto breakfast recipes all week long.
One thing I always do: save the bacon fat. I pour it into a jar right off the grill and keep it in the fridge. It’s perfect for frying eggs, cooking pancakes, or stirring into my bacon mayo. Nothing goes to waste.
Sprinkle on fresh cracked black pepper before grilling, or if you want something sweet, brush on a little maple syrup in the last two minutes for candied bacon. I’ve done both and they’re completely different experiences from the same cut of meat.
How to grill bacon step by step
I always use indirect heat when I’m grilling bacon. Direct flame causes flare-ups from the dripping fat, and you end up with charred spots instead of even crispiness. Here’s the method I’ve landed on after doing this hundreds of times.
- Heat one side of the grill to about 325°F. Leave the other side off.
- Brush the grill grates clean and rub a light coating of oil on top so the bacon doesn’t stick.
- Lay the strips across the unlit side. I space them about half an inch apart so air circulates around each one.
- Cook for 10-14 minutes depending on thickness. I check every 3-4 minutes and flip once halfway through.
- Transfer to a paper towel-lined plate and cover loosely. I let mine rest for a minute or two before serving.
Best bacon for grilling
The cut you pick matters. I’ve tested all of them and here’s what I recommend.
- For indirect heat, center-cut, regular, or thick-sliced all work. I usually grab thick-cut because I like the chew, but regular crisps up faster if you’re in a hurry.
- For direct heat, stick with thick-cut. It holds together better over high flame, flips easier, and doesn’t curl up or fall through the grates.
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
12 slices bacon, thick cut -
2 tablespoons neutral oil (for brushing grates)
Step by Step Instructions
Step by Step Instructions
Preheat grill
Preheat grill to medium-high heat (about 325°F) using one side of the grill burners. Brush cleaned grill grates with a light coating of oil.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
How long does it take to grill bacon?
Mine takes about 10 minutes over indirect heat for regular-cut strips. Thick-cut runs closer to 12-14 minutes. I check every 3-4 minutes and flip once. You want the edges golden-brown and the fat mostly rendered, but still a little bit flexible in the center if you like any chew at all.
What temperature should I grill bacon at?
I keep my grill around 325°F for bacon. I've tried higher temps and the fat drips too fast, causing flare-ups. Lower and it takes forever. 325°F with indirect heat has been my sweet spot for years.
Can you freeze grilled bacon?
I freeze it all the time. I lay the cooked strips flat on a sheet pan, freeze them for about an hour, then transfer to a freezer bag. They keep for up to 3 months and I can pull out exactly how many I need for the week.
How do you know when grilled bacon is done?
I look for golden-brown color and edges that have started to curl and crisp. The fat should be mostly rendered and the strips should feel firm but not brittle. I pull mine just before I think it's done because it keeps cooking for another minute on the plate.
Why is sugar added to bacon?
Sugar is part of the curing process. It draws out moisture and helps preserve the meat. I always check the label when I'm buying bacon for my keto meals. Most brands have 0-1g sugar per serving even with sugar in the cure, but I grab sugar-free when I can find it.
What's the difference between pork belly and bacon?
I use both in my cooking and they're very different. Bacon is cured and usually smoked before you buy it, and it can come from several parts of the pig. Pork belly is uncured, unsmoked, and cut specifically from the belly. Both are naturally low carb and high in fat, which makes them keto staples in my kitchen.
Can you make grilled bacon ahead of time?
I do this every week. I'll grill a full pound on Sunday, store it in the fridge, and use it all week in egg cups, salads, and sandwiches. It reheats in 15-20 seconds in the microwave or 2 minutes in the air fryer.
Can you grill bacon on a gas grill?
I've done it on gas, charcoal, and wood-burning grills. Gas works perfectly. The only difference I notice is the flavor. Charcoal and wood give a deeper smoky taste, but the cooking method is identical. I use indirect heat on all of them.
My husband does NOT cook but he spent the whole time standing outside in February cold because he 'just wanted to watch it.' Once those thick-cut strips started picking up that smoky charcoal smell he was basically useless for anything else. The flavor difference from pan bacon is genuinely shocking -- I wasn't prepared for how much the charcoal changes it. Four stars because we had a little flare-up situation (our fault, we moved the strips too close to the heat) but the recipe was clear, we just didn't listen.
February cold watching bacon smoke is a very specific kind of dedication. Flare-ups are almost always fat hitting direct flame. Indirect heat at 325, and it doesn't happen.
The smoky depth you get from indirect heat is real, and I'm not going back to the skillet for weekend bacon. February morning, 20 degrees, still worth firing up the grill. My only note: the grates need a second brush of oil about halfway through. Lost a couple strips around the 3-minute mark before I figured that out. Would've been nice to know upfront, but honestly still the best bacon I've made at home.
That oil note is going into the recipe. Second brush at the halfway mark, I should have caught that. February bacon is still bacon.
My grandfather grilled breakfast meats every weekend, and I assumed that was one of the things I'd left behind when I went keto. Made this last Saturday with thick-cut applewood bacon over indirect heat, and the moment the fat started rendering over the coals, it was exactly that smell. Smoke gets into bacon in a way a skillet can't. I don't have a word for it except right.
That smell is exactly it. A skillet just can't do that. Glad you found your way back to it.
I tried grilling bacon last summer and kept losing slices through the grates as they shrank. Is thick-cut why you went that route - better shape retention? Or is it mostly about texture?
Both, honestly. Thick-cut holds its shape way better as the fat renders - regular strips shrink fast and you lose half of them. The texture difference is real too, but the grate problem was my main reason for switching.