The best foods for grilling are fatty ones because they stay juicy over high heat. Fish and chicken, because they are so lean, tend to dry out on the grill. Avoid cottony fish by cooking it with fruit or lightly brushing it with olive oil. To keep chicken from drying into jerky, leave the skin on while it cooks. (Perching it on a can of beer helps, too.) The skin is a protective jacket, and almost none of its fat is absorbed by the meat underneath. Another way to keep the juices in fish and chicken is to use only tongs or a spatula for turning. Don't stab them with a fork. Save that for rescuing those hot dogs that have fallen into the fire.