Yes, there are several ways to reduce the formation of HCAs and PAHs when grilling chicken:
Marinate the meat: Using marinades that contain acidic ingredients like lemon juice or vinegar can reduce HCA formation. Pre-cook the chicken: Partially cooking the chicken in the microwave or oven before grilling can reduce the time it needs to be on the grill, thus lowering HCA formation. Grill at lower temperatures: Cooking meat at lower temperatures can reduce the formation of HCAs and PAHs. Prevent flare-ups: Trim excess fat to prevent drips that cause flare-ups and PAH formation. Use a spray bottle of water to control flames. Flip frequently: Turning the meat often can help it cook more evenly and reduce HCA formation.
