Here's what I do - it simulates the high direct heat and then lower, indirect to finish ( like on the real grill with multiple zones):

• Put the 'grill' on the top rack (make sure its not coated or non-stick, that it can take high heat).

• Turn the oven to broil for a few minutes.

• Prep your chicken.

• Put it in the oven under the broiler for a few minutes (I can't really give you a time here because it depends on thickness and other things), but you're trying to promote that browning and a bit of char like the grill.*

• After its been in a few minutes and browned/charred somewhat, pull it out and quickly flip it and repeat.

• If your dish isn't fully cooked to your liking, move the item to the middle rack and turn the heat down some.

• Pull it out when finished and Rest the meat.

• Enjoy

To be honest though, for indoor grilling - I usually preheat the oven to 400, get some grill marks on a cast iron grill pan, and then finish in the oven. Its only when the volume is too much that I do the above method. Cast iron grill pan for a couple of servings has always been much less troublesome than the broiler which can bring items from tasty to ruined in record time for me.

_{*Some people close the oven door here, some don't - its the difference between if you just want to sear it or really start to cook it. I pretty nearly always close the door, but I'm also the guy who always puts the lid back on the grill.}

Here's what I do - it simulates the high direct heat and then lower, indirect to finish ( like on the real grill with multiple zones):

• Put the 'grill' on the top rack (make sure its not coated or non-stick, that it can take high heat). (I do mean to put a pan under this to catch grease.)

• Turn the oven to broil for a few minutes.

• Prep your chicken.

• Put it in the oven under the broiler for a few minutes (I can't really give you a time here because it depends on thickness and other things), but you're trying to promote that browning and a bit of char like the grill.*

• After its been in a few minutes and browned/charred somewhat, pull it out and quickly flip it and repeat.

• If your dish isn't fully cooked to your liking, move the item to the middle rack and turn the heat down some.

• Pull it out when finished and Rest the meat.

• Enjoy

To be honest though, for indoor grilling - I usually preheat the oven to 400, get some grill marks on a cast iron grill pan, and then finish in the oven. Its only when the volume is too much that I do the above method. Cast iron grill pan for a couple of servings has always been much less troublesome than the broiler which can bring items from tasty to ruined in record time for me.

_{*Some people close the oven door here, some don't - its the difference between if you just want to sear it or really start to cook it. I pretty nearly always close the door, but I'm also the guy who always puts the lid back on the grill.}

Here's what I do - it simulates the high direct heat and then lower, indirect to finish ( like on the real grill with multiple zones):

• Put the 'grill' on the top rack (make sure its not coated or non-stick, that it can take high heat).

• Turn the oven to broil for a few minutes.

• Prep your chicken.

• Put it in the oven under the broiler for a few minutes (I can't really give you a time here because it depends on thickness and other things), but you're trying to promote that browning and a bit of char like the grill.*

• After its been in a few minutes and browned/charred somewhat, pull it out and quickly flip it and repeat.

• If you dish isn't fully cooked to your liking, move the item to the middle rack and turn the heat down some.

• Rest the meat.

• Enjoy

To be honest though, for indoor grilling - I usually preheat the oven to 400, get some grill marks on a cast iron grill pan, and then finish in the oven. Its only when the volume is too much that I do the above method. Cast iron grill pan for a couple of servings has always been much less troublesome than the broiler which can bring items from tasty to ruined in record time for me.

_{*Some people close the oven door here, some don't - its the difference between if you just want to sear it or really start to cook it. I pretty nearly always close the door, but I'm also the guy who always puts the lid back on the grill.}

Here's what I do - it simulates the high direct heat and then lower, indirect to finish ( like on the real grill with multiple zones):

• Put the 'grill' on the top rack (make sure its not coated or non-stick, that it can take high heat).

• Turn the oven to broil for a few minutes.

• Prep your chicken.

• Put it in the oven under the broiler for a few minutes (I can't really give you a time here because it depends on thickness and other things), but you're trying to promote that browning and a bit of char like the grill.*

• After its been in a few minutes and browned/charred somewhat, pull it out and quickly flip it and repeat.

• If your dish isn't fully cooked to your liking, move the item to the middle rack and turn the heat down some.

• Pull it out when finished and Rest the meat.

• Enjoy

To be honest though, for indoor grilling - I usually preheat the oven to 400, get some grill marks on a cast iron grill pan, and then finish in the oven. Its only when the volume is too much that I do the above method. Cast iron grill pan for a couple of servings has always been much less troublesome than the broiler which can bring items from tasty to ruined in record time for me.

_{*Some people close the oven door here, some don't - its the difference between if you just want to sear it or really start to cook it. I pretty nearly always close the door, but I'm also the guy who always puts the lid back on the grill.}