What You Need to Know
The Maillard reaction between amino acids and reducing sugars in the spice mix generates melanoidins that brown the crust, while protein denaturation around 60–70 °C firms the meat. The peanut coating, rich in oleic and linoleic acids, remains liquid at grilling temperatures and forms a protective film that reduces moisture loss and imparts a nutty aroma. Excessive heat can accelerate char formation, producing acrylamide and polycyclic aromatic hydrocarbons.
The Science
Primary Reaction
Maillard reaction, protein denaturation, fat film formation