Blackened Vs. Char-Grilled

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There's nothing like firing up the grill on a hot summer day, to treat your family and friends to some blackened chicken or char-grilled veggies. While the blackening and char-grilling techniques may seem quite similar, there are a few subtle differences that set them apart. To create those authentic char-grill marks, grease your grate with a small amount of olive oil. A lubricated grate will also help prevent the meat and veggies from sticking throughout your grilling techniques.


Use a gas grill when blackening meat and veggies, to easily maintain the necessary heat. Turn the gas grill to a medium-high heat. Allow the grate to preheat for a few minutes.

Wipe the grate clean with a wire brush. Apply a thin layer of olive oil to your meat and veggies with a basting brush. Hold your hand about 6 inches above the grate to determine the grill's hot spots.

Place your meat and veggies onto the hot spots of the grill. Allow them to cook over direct heat for 4 to 5 minutes, or until they turn a blackened color. Turn your gas grill to a low-medium heat, and complete the cooking process for the specific type and thickness of food being blackened.


Pour your hardwood charcoal or briquettes into the cylindrical chimney. Stuff the base of the chimney with a few pieces of crumpled newspaper. Place the chimney onto the lower grate of your charcoal grill.

Ignite the newspaper through the holes in the base of the charcoal chimney. Grip the wooden handle as the flames reach the apex of the chimney. Tilt the chimney sideways to pour the burning charcoal onto the lower grate.

Slide the charcoal over to one side of your grill. Align the grill's upper grate over your heated charcoal. Allow the grill grate to pre-heat for 5 minutes. Pour a small amount of olive oil onto a paper towel.

Hold the dampened paper towel with some grilling tongs. Rub the paper towel across the grate to oil your charcoal grill. Lower your meat and veggies over the charcoal as the grate begins to smoke.

Allow the meat and veggies to sear over the charcoal for 3 to 5 minutes. Then flip them over to create char-grill marks on the other side. Slide your meat and veggies away from the direct heat to complete the cooking process.