Your Complete Guide to Cooking Bacon on the Grill (Without the Mess!)

Cooking bacon on the grill is a simple way to add smoky flavor, reduce cleanup, and keep the smell of bacon grease outside where it belongs. From foil methods to a cast iron skillet, here’s how to get perfectly crispy bacon every time.

Why Cook Bacon on the Grill Instead of Frying It?

• No greasy mess in the kitchen – No matter how I cook bacon in my kitchen (usually the oven but occasionally on the stovetop), it’s a bit messy and the smell lingers for hours. Cooking it outside on the grill solves both problems!
• Amazing flavor – Grilling adds smoky, charred edges that you just don’t get from the oven or stovetop.
• Versatile methods – Use foil, a skillet, or skewers depending on what you have on hand.
• Perfect for brunches and barbecues – It’s great for outdoor entertaining or cooking bacon alongside other grilled foods (grilled teriyaki wings are terrific). There’s nothing like grilling with a brunch mimosa in hand!
• Easy cleanup – With aluminum foil, you can cook the bacon, cool the grease, and toss the whole thing!
• Convenience – If you’re already firing up the grill and bacon is on the menu, why not do all your cooking in the same place? Some of our favorite grilling recipes are as simple as grilled avocado halves, charred asparagus spears, or fire-roasted artichokes. Or you could get a little fancier and grill some fruit for this sweet and savory salad.

Best Methods for Cooking Bacon on the Grill

There are multiple approaches you can take, some are beginner-friendly, others may be more challenging. It’s best to experiment with a couple of individual slices of bacon first if you’ve never done it before just to make sure it’s perfect when it really matters.

Aluminum Foil “Pan” (Recommended)

One of the easiest and cleanest ways for cooking bacon on the grill is on a homemade foil pan. It prevents sticking, contains grease, and makes cleanup a breeze. Scroll further down for detailed step-by-step instructions for this easy method!

Heavy-duty aluminum foil works best but you can also use several sheets of regular foil stacked over one another in a pinch. Where I live in the US, this is the easiest heavy-duty foil to find and it works very well, but you can use any brand you prefer.

How to do it:

• Tear off a piece of heavy-duty aluminum foil and fold the edges to create a shallow “tray.”
• Place bacon in a single layer, then put the tray on the grill grates with space around the edges for airflow.
• Cook with the lid closed, flipping halfway through.

Why it’s great:
No flare-ups, minimal mess, and you can toss the foil after the grease cools.

Tip: Use tongs or a spatula to flip the bacon—never a fork, which could puncture the foil.

Cast Iron Skillet, Grill Pan, or Griddle

This is one of the most reliable and beginner-friendly methods. Cast iron provides even heat, catches the bacon grease safely, and prevents flare-ups. A cast iron grill pan or griddle is the best if you have it, but a skillet will work just fine.

How to do it:

• Preheat your grill and cast iron skillet to 400°F.
• Place bacon strips in a single layer and close the lid.
• Cook for about 7–10 minutes on the first side, then flip and cook another 3–5 minutes or until crispy.

Why it’s great:
Even heat, safe grease containment, and very crispy bacon.

Tip: Don’t overcrowd the skillet, and keep the handle protected with a grill mitt when flipping.

On Skewers

Skewered bacon has the potential to cook unevenly, so when placing the meat on skewers it pays to be mindful of how you “thread” the skewers. Don’t forget about the sides of the meat when grilling skewers of any kind, turning them over like burgers (two cooking sides only) may result in underdone meat depending on circumstances. If you are making skewers with bacon that have cubed meat on them, consider cooking on all four sides.

Threading bacon onto skewers gives you a fun twist and a built-in portion control. It’s great for party appetizers or a unique barbecue side dish, especially if you serve it alongside grilled shrimp skewers.

How to do it:

• Thread uncooked bacon onto metal or soaked wooden skewers in a loose “wave” shape.
• Grill over medium heat, turning every few minutes to cook on all sides.

Why it’s great:
No grill grates or foil needed, and it makes for an eye-catching presentation.

Tip: Rotate the skewers like you would kebabs, ensuring all sides get crispy and fully cooked.

Wrapped in Foil

For even more grease control and nearly hands-off cooking, you can wrap the bacon completely in foil and grill it like a foil pack.

How to do it:

• Place bacon strips inside a folded piece of foil and seal the edges tightly.
• Grill over medium indirect heat, flipping once halfway through.
• Open the packet at the end to crisp up the bacon if needed.

Why it’s great:
No mess, no flare-ups, and good for grilling multiple things at once.

Tip: Add a cooling rack inside the foil to elevate the bacon slightly for better crisping.

Directly on the Grill Grates (Not Recommended)

While it’s technically possible to grill bacon directly on the grates, it’s a high-risk method that requires constant attention. Cooking bacon on the grill is common and generally very safe, but it’s always best to remember there’s fire and sometimes gas involved.

Risks:

• Bacon fat can cause dangerous flare-ups.
• Thin bacon may stick or fall apart.
• Uneven cooking and burnt spots are common.

If you try it anyway:

• Use thick-cut bacon.
• Grill over indirect heat and watch it very closely.
• Flip it often and move it to a cooler zone if flare-ups occur.

Why it’s not ideal:
The risk of burning, sticking, and flare-ups makes this the least reliable method.

Of all the techniques above, the aluminum foil method typically gets the best reviews but cast iron is a close second. The heat from using foil is much more even and the cooking is easier than laying bacon directly on the grill. You could end up with incinerated bacon in a matter of minutes when cooking directly on the grill or a flare-up from grease, and a lot of attention is required.

How to Grill Bacon Using Aluminum Foil (Step-by-Step)

1. Tear off a sheet of heavy-duty aluminum foil that’s about double the size you need.
2. Fold it in half for extra strength (skip if using thick foil).
3. Fold the edges up ½ inch to form a shallow pan with a lip.
4. Place bacon strips in a single layer on the foil “pan.”
5. Set the foil on the grill grates, leaving room for airflow around the sides.
6. Cook with the lid closed for 5–7 minutes, flip with tongs, and cook another 3–5 minutes.
7. Let grease cool before disposing of the foil.

How to Prepare the Aluminum Foil for Grilling

Caution: Do not completely cover the grates as it can obstruct the proper air movement of the grill which can potentially cause damage to internal components or a dangerous condition.

Step 1: Take a piece of aluminum foil that is a little more than double the surface area you need for the bacon.

Step 2: Fold it in half to create a strong aluminum foil surface. If you’re using heavy duty aluminum foil you can skip this step, or use it for an even stronger foil surface.

Step 3: Fold all four sides of the sheet about a ½ inch from the edge to create a lip that runs the perimeter of the foil sheet. This prevents the grease from dripping onto the BBQ and causing a flare-up.

Step 4: Fold in the corners so the grease from the bacon will not drip out of the aluminum foil.

Step 5: Place the bacon on the aluminum “pan” (make sure they aren’t overlapping), and then place the “pan” onto the center of the grill grates. There should be adequate open grate space to allow for airflow around the foil.

Step 6: Once finished, allow the grease to cool and then throw away the aluminum foil.

Caution: Do not completely cover the grates as it can obstruct the proper air movement of the grill which can potentially cause damage to internal components or a dangerous condition.

Type of Aluminum Foil to Use

Any aluminum foil can be used, but heavy duty aluminum foil for extra strength and durability while grilling works best. This helps prevent rips or tears that lead to grease leaking onto the grill and creating flare-ups.

Tips for Cooking Bacon on the Grill – Safely and Effectively

• Preheat your grill! Before cooking bacon on the grill, you’ll want to preheat it to either 350F (longer cooking time, crispier bacon) or 400F (shorter cooking time, chewier bacon). If you’re using a cast iron skillet you should preheat that as well.
• Carefully flip and remove the bacon so the aluminum foil doesn’t tear and leak grease onto the grill.
• Use a spatula or tongs to flip and remove the bacon. A fork might puncture the aluminum foil and cause the grease to leak onto the grill.
• Never walk away from the grill while grilling bacon. Like any fatty meat, bacon can cause a grease fire.
• If a flare-up breaks out, remove the bacon from the grill, turn off the grill and allow the flare-up to go out. Never use water on a grease fire.
• Don’t throw away the foil and grease before it has cooled. This could start a fire in the trash.
• Size the aluminum foil surface based on the amount of bacon you plan to cook.
• Only line a portion of a grill in foil. Grills are built to ensure proper airflow and covering up all or a large portion of the grill in aluminum foil can be hazardous.
• Do not use parchment paper as it can singe and even catch fire.
• Cook over indirect heat to help prevent flare-ups.

Frequently Asked Questions

What Kind of Bacon Works Best on the Grill?

It’s often easier to grill with thick-cut bacon if you’re cooking the bacon by itself. Thicker cuts are easier to turn and don’t as easily stick to grill grates and pans.

That said, regular cuts of bacon will work just fine! Especially if you’re wrapping it around another type of food, it’s actually easier and will cook much quicker the thinner it is.

Which Side of the Aluminum Foil Should I Use?

You can use whichever side you wish – it makes no difference!

What Type of Grill Should I Use?

Any grill will work including a gas, electric or charcoal grill.

How Do I Store Leftover Bacon?

Grilled bacon can be stored in a resealable plastic bag or airtight container in the refrigerator for up to 4 days. It can be stored in an airtight container or freezer bag in the freezer for up to 3 months.

Crispy vs. Chewy Bacon – How You Can Control Texture

• To make chewy bacon, increase the temperature and cook for a shorter time.
• To make crispy bacon, decrease the temperature to 350F and cook for a longer time.

If you have more questions about cooking bacon on the grill, please leave a comment below and we’ll answer as quickly as possible!