To charbroil is to cook food on a grill over intense heat so the surface chars lightly while the interior stays juicy, essentially the same technique as chargrilling. The high heat sears the exterior rapidly, creating caramelised, smoky flavours through Maillard reactions and slight carbonisation, prized in burgers, steaks, and chicken. The term is common in American restaurant language, where charbroiled burgers are a menu staple. Cooks must balance char with safety: heavy charring creates potentially harmful compounds such as heterocyclic amines, so the goal is flavourful browning rather than burnt black, with the centre cooked to safe temperatures.