It's that time again. Mid-July: when the livin's easy (unless you have small children) and the grill is fired up more often than not.
We're sure you've heard the recent warnings about carcinogens found in grilled meat. We used to believe that these carcinogens were found in the charred, black bits around the edges.
Turns out that's not exclusively the case. Carcinogens are formed when high cooking temperatures cause a chemical reaction between naturally occurring amino acids and sugars in the meat and creatine, which is found in muscle tissue. So, while you shouldn't eat the charred bits because well-done meat contains more carcinogens than less well-done meat, the carcinogens actually reside throughout the cut.
One way to reduce 90% of these carcinogens is to marinade the meat in an oil- based sauce.
And have we got a quick and easy answer for that.
Soy Vay Cha-Cha Chinese Chicken Salad Dressing.
We took two boneless, skinless, chicken breasts, placed them in a Ziploc bag and pounded them flat with a rubber mallet. We then poured the Chinese Salad Dressing right into the plastic bag and marinaded them for four hours (turning once).
Cook on the grill (at as a low temp as possible) and Enjoy!
Go here for more tips on how to reduce carcinogens in your grilled meat.