One way to go about griddling healthily is to marinate your food properly and thoroughly. Specific types of marinade not only reduce the production of HCAs but also give the food more flavor and a healthy bit of juiciness.
You can marinate almost anything you like before putting it on a griddle, from red meat and chicken to fish vegetables. It’s recommended to soak your ingredients in marinades that are low on fats (or better yet—completely fat-free).
Don’t leave your griddled food on for too long — flip it as often as possible, though of course, it doesn’t work with some recipes.
Try to reduce cooking time. You can do it by working with smaller pieces of food which will allow you to griddle faster. Some people even cook their food in the oven before putting it on a griddle to be more efficient and healthy.
Don’t shy away from fruits, vegetables, and greens. You probably already know that these foods—if cooked in a balanced way that doesn’t completely rob them of vitamins and microelements—come with considerable benefits for your health.