20 Fat-Burning Secrets of The Grill

#9: Or marinate

If you're not using a rub, then you should be using a marinade. The acids tenderize tough meats and allow the herbs and seasonings to work their way into the muscle, making lean cuts every bit as flavorful as their fattier—and more expensive—counterparts. If that’s not reason enough, consider this: Research from the Food Science Institute of Kansas State University found that the polyphenols in marinades cut carcinogen levels in grilled foods by up to 88 percent, allowing you to fight fat and cancer at the same time.