Tips
HEALTHIER GRILLING #3
To keep poultry moist and prevent it from drying out during grilling, remove the skin after it is cooked.
HEALTHIER GRILLING #2
Drain the marinade before grilling. If you want to reserve the leftover marinade for basting or to use as a sauce, be sure to bring it to a boil, then simmer it for 5 minutes before drizzling it over the cooked food. Marinate meat or poultry for 1 to 2 hours (or up to 48 hours) in the refrigerator. Marinate fish or tofu for 1 hour. Marinate vegetables (e.g., asparagus, green beans or broccoli) for 30 minutes to 2 hours.
HEALTHIER GRILLING #1
Marinating meats and poultry before cooking makes them more tender and flavorful. If making an acid-based marinade, use a non-reactive container (glass, ceramic, stainless steel or a heavy-duty zip-top plastic bag). Marinate either at room temperature or in the refrigerator for 30 minutes to 1 hour. For longer marinating, cover and refrigerate the food overnight.
Eyeball your portions
Learn how to eyeball correct-sized portions of meat and poultry, fish, dairy, vegetables, and fruit and you can start to make clever food substitutions to suit your own tastes.