One syllable: grilled.
grild
/ɡɹɪld/
grilled is pronounced grild (/ɡɹɪld/). It has one syllable (grilled), with the stress on "grilled". Grilled refers to food cooked over direct heat, typically on a grill, giving it browning and a charred exterior. It can also describe the act of cooking or serving something prepared by grilling. In usage, it conveys a method-focused flavor and can function as a past-tense adjective when describing food that has been cooked this way.
Grilled refers to food cooked over direct heat, typically on a grill, giving it browning and a charred exterior. It can also describe the act of cooking or serving something prepared by grilling. In usage, it conveys a method-focused flavor and can function as a past-tense adjective when describing food that has been cooked this way.
"The chicken was grilled to perfection with appealing grill marks."
"They grilled vegetables alongside the kebabs for a smoky finish."
"We grilled the steaks quickly to seal in juices."
Pronounce as /grɪld/. The initial cluster is a hard g /g/, followed by a short, lax vowel /ɪ/ as in “bit,” then a dark l /ɫ/ and a voiced alveolar stop /d/. The word is single-stressed: /GRILD/. In US and UK, the length of the /ɪ/ is brief, with a crisp finishing /ld/ cluster. Tip: keep the tongue high for /ɪ/ and let the tip touch the alveolar ridge for the /d/.
Common mistakes include blending the /l/ into a lighter sound or misplacing the /ɪ/ vowel by lengthening it or turning the final /ld/ into /l/ or /d/ alone. Another error is losing the /r/ quality in the onset or softening the /g/ into /dʒ/ in rapid speech. Correct by focusing on the /g/ release, maintaining a short /ɪ/ before a crisp /l/ and /d/ release, and keeping the /l/ as a dark, velarized consonant before /d/.
In US English, /grɪld/ with a rhotic onset and a dark L; the /ɪ/ is quick and the /r/ is lightly colored. UK speakers often have a non-rhotic feel, but with /gr/ onset still clear; the final /ld/ remains; the /ɹ/ is less pronounced. Australian English keeps /ɹ/ weak or non-rhotic with a bright /ɪ/ and a more fronted vowel before /ld/. Overall, vowel quality before the /l/ can be slightly more centralized in UK and AU, while US tends to hold a tighter, more rounded /ɪ/.
The difficulty lies in the /ɪ/ duration before the /l/ and the /ld/ cluster at word end, which can tempt speakers to soften the /l/ or omit /d/. The /gr/ onset also requires a precise release before the vowel. Some speakers produce a lighter or darker L, which changes the word's timbre. Focus on a crisp release from /g/ into /r/ or /gr/, keep /ɪ/ short, and land the final /ld/ with a clear tongue tip contact to avoid a vowel sway.
Grilled combines a strong onset /gr/ with a short vowel and a challenging /ld/ final cluster that many English learners mispronounce as /gl/ or /dʒ/. The need to maintain crisp consonants while sustaining the vowel for a fleeting moment makes it a good test case for consonant-vowel timing and syllable closure. The word’s brisk, punchy cadence mirrors its culinary meaning—fast-cooked, smoky, and assertive.
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Grilled comes from the verb grill, from Old French greille, meaning a grid or grating, which evolved to refer to the act of cooking over a grid or grate. The modern sense is tied to heating something over direct flames or hot coals, creating browning from Maillard reactions. The term grill itself has roots in late Middle English influenced by Old French greill(e). The first uses of “grill” as a cooking method appeared around the 17th century, with culinary references describing food placed on metal grates over fire. Over time, “grilled” acquired a participial form to describe food that underwent this heating method, not just the act of the act of grilling but the resulting product—marked by grill lines and a charred, smoky surface. In American cooking, grilling became especially associated with outdoor cooking and barbecue culture, while in British usage it often implies direct exposure to heat on a grill or griddle. The term’s evolution aligns with broader food media’s emphasis on texture, flavor, and efficient, direct-heat cooking methods, and its usage continues to broaden with modern culinary techniques and grill technologies.
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💡 These words have similar meanings to "grilled" and can often be used interchangeably.
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Words that rhyme with "grilled"
-led sounds
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