Parka zipped, you head for the deck. Your mission? Fire up the Weber for some grillin’. Just don’t forget the marinade — if you’re making chicken or beef. High-temp cooking, such as grilling, converts substances in meat to potential cancer causers known as HAAs.
But scientists at Lawrence Livermore National Lab in Livermore, California, found that by using a marinade — even for just a dip — you can drastically reduce one of the major HAAs. For skinless chicken breasts, levels were almost 100 times lower!
Commercial marinades (they tested mesquite, teriyaki and ginger flavors) as well as a homemade recipe worked fine. Another healthy tip: Don’t overcook. After 20 minutes on the grill, levels of HAAs spike up fast, even with a marinade.