Recent studies have shown that grilled foods can contain the cancer-causing agent called heterocyclic amines (HCAs), which are formed during the grilling of animal products like chicken, beef, pork and fish.  MSN is running an article with a few tips to keep grilled food safe(r).

From the article:

  1. Microwave foods to reduce grilling time [Ed. I'd rather not use a microwave for chicken. But throwing it into a regular oven and baking for a little while works well. ]
  2. Use low or medium flames to reduce flare-ups that char the meat
  3. Use lean meats to reduce the amount of fat that drips into the flames, reducing a chance of flare-ups.  [Ed. That's a good safety tip anyway. I'd rather not have my eyebrows burned off. And besides, lean meat is good.]
  4. Don't eat blackened meat.  [Ed. Damn! I liked eating hockey pucks. ]
  5. Add sauces or glazes during the final stages of grilling.  The sugar in them can cause flare-ups.