Origin of Myth: Nutrition advice in the media has been contradictory about the health effects of grilled meats in a wrong way. Compared with frying in oil, grilling or baking meats avoids adding extra fat and associated calories to the meal. But chemists have found grilling meats creates chemicals linked to cancer in animals.
Reality: You can increase your cancer risk by eating too much grilled red meat or chicken in any conventional grill system as well pan-fried meat at a very high temperature. Meat or chicken that is well-done or burnt appears to be the most problematic.
Based on the existing research, the best approach may be to enjoy grilled meats occasionally or if in a regular basis cooked according to specific directions. This is a judgment call, but it makes sense to avoid your exposure to carcinogens (chemicals linked to cancer), which are found when regular grill/bbq systems are used.
Check how to do it at home in a healthier way.