Grilling can be a healthy way to enjoy food. Just look at our favorite summer grilling recipes!

But when meat, poultry, or fish are grilled at high temperatures, chemicals known as heterocyclic amines (HCAs) are produced. Research shows that these may pose a cancer risk.

But there’s no need to put away the grill! Follow these easy tips to help minimize risk.

Safe Grilling Tips

• Clean Before and After

  Burn off any residue on the grill grates both before and after grilling by scrubbing it away with a stiff-bristled grill brush.

• Skip The Fat and Cook Slowly

  Choose lean meat cuts and trim excess fat. Cook large cuts slowly and at a lower temperature.

• Use Marinades on Your Meat

  Marinades can decrease HCA formation by more than 90 percent. Some of the ingredients in marinades even act as protective antioxidants.

How to Tell When Grilled Foods are Ready

Before removing food from the grill, measure its temperature:

1. Insert a food thermometer into the thickest part of the cut.
2. Make sure the thermometer’s not touching any bone, fat, or gristle.

FDA Safe Temperature Minimums

Here is a listing of minimum safe temperatures, as determined by the FDA.