6 Tips for Healthy Meals on the Grill

Sun's out, guns out?

More like sun's out... grill's out!

You don't need us to tell you summer is prime time to get outside, break out the propane and invite everyone you know over for a barbecue.

But you may need The American Cancer Association to break down the steps you should take in order to decrease dangerous chemicals (known as heterocyclic amines) that are sometimes created when you cook meats at very high temperatures.

So use some sunscreen. Drink lots of water. And keep these tips in mind over the hot months...

1. Red, Red Wine

Use marinades made with vinegar, citrus juice or red wine, which are rich in antioxidants. Studies have shown that marinating meats before cooking reduces HAs from being formed.

2. Lean In

Choose lean cuts of meat and trim excess fat. Why? Because fat dripping on to hot coals creates excess smoke and flare ups resulting in potential carcinogens.

3. Time... Out

Reduce time on the grill. Pre-cook meats ahead of time in the microwave, oven or by par-boiling. This is why: it creates the same grill flavor with a reduction in the carcinogens that from when protein is grilled for an extended period.

4. Foiled Again!

Line the grill with foil and poke holes in it so that the fat can still drip off, but flare-ups are prevented and smoke flowing back onto the meat is reduced.