If you’re grilling chicken, marinate it first—and not just for good taste. One study showed that a chicken breast marinated in olive oil, cider vinegar, brown sugar, lemon juice, garlic, mustard, and salt produced fewer heterocyclic amines than unmarinated chicken when grilled on a propane grill for 30 minutes. These substances, produced when meats are cooked at high temperatures, promote cancer. Marinating reduced some of them by 99%. If you want to consume the remaining marinade, be sure to boil it before serving.