Marinate. Research shows this lowers HCA and PAH levels by up to 88 and 70 percent, respectively. Include herbs, like rosemary, Carpenter says. Their antioxidants help offset the effects of grilling.
Brush the grill. Clean it every time you use it to reduce your exposure to chemicals from previous meals.
Turn before it burns. HCAs are found in char; PAHs in smoke. “Turning meat often and cooking on indirect heat can prevent burning,” Carpenter says. Fire up one side of the grill, then cook on the other.