Grilled food is crispy without being dry. This is a major advantage when it comes to taste; you don't have to worry about sacrificing texture to preserve flavor or vice versa. This applies to both outdoor grills and small electric indoor grills. But grilling your food also has another advantage -- it's actually better for you.
No Added Fats
You can get away with grilling food without adding any oils or fats to it. Even if you use some oil to brush the surface of the meat or veggies, it's likely to be just a small amount to prevent the food from sticking to the grill. You can keep that amount even lower by greasing the grill rack rather than the food. Simply use a piece of foil paper or a paper towel and rub some oil on the rack.
Easier to Add Veggies
When cooking a meal in the kitchen, you need to prepare your meat dish and your vegetable dish separately. If you're short on time or just don't want to bother, you might end up skipping the veggies just to make things quicker. In the grill, however, it's easy to combine veggies and meat for a complete meal. You can simply throw both next to each other, or you can make kebabs, alternating vegetables and meat on the stick.
Fat Drips Away
With any other cooking method, any fat that drips away from the food stays on the tray. In many cases, the fat is reabsorbed into the food. When you grill food, the fat drips through the rack and away from the meat. As a result, you're reducing the fat and cholesterol content of the meat you're eating.
Marinade Vs. Sauce
When you grill food, you're likely to use marinade to provide flavor to it. Marinades are usually made with low-calorie, low-fat ingredients such as lemon juice, vinegar or even wine. When you cook foods other ways, you might be tempted to add gravies or sauces on top. Gravies and sauces tend to be heavier and higher in calories because they contain ingredients such as starch and creams.
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