re: Where is the best grilled chicken in lafayette?

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teach me, i loved grilled chicken but suck at it. it always ends up dry.

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Learn the secrets of a brine, my friend, and banish dry chicken forever from your life.

Also, high temperatures cause muscle to contract and squeeze out its moisture. Since grilling cooks from the outside in, if you use excessive heat, the outside will overcook by the time the inside is done. Using only enough heat to get the browning you desire puts less stress on the outside of the meat and gives you a bigger window of time in which the center is cooked, but the outside is not overcooked. Think about a two part cooking process. One side of the grill is rocket hot and all you do there is get the color on the meat. As soon as you get that nice brown on the very outside, move it to the cooler side of the grill where the actual cooking is done at a MUCH lower temperature, causing less moisture loss. The idea is to torch only the very outside of the meat and then gently warm it to cook the inside. Finally, turn your chicken over pretty often. If you turn often, you apply heat to each side for shorter periods of time. Flipping often more evenly cooks the meat and allows the heat to move into the meat without overheating one side while waiting for the heat to penetrate and cook the middle. Think of what would happen if you wouldn't flip it at all. By the time the meat absorbed enough heat to cook the top surface, the bottom would be black. By flipping often, you limit how hot the side on the bottom gets, again limiting muscle fiber contraction and water loss.