Grilled or Baked Chicken

Start with good chicken, none of that anemic grocery store stuff. Find a good free range, grass fed chicken somewhere; it makes all the difference! The skin has most of the fat, so get skinless if you are thinking about that. The skin also provides moisture (oil) when it is cooking, so it tends to be less dry. If you want all the pieces done at the same time, cut the breasts so they are thinner. Getting boneless breasts makes this easier.

Basic Ingredients
Chicken breast (slice into strips about an inch thick for even cooking)
Other chicken parts (Optional)

Options
Rub chicken with chili powder (or other barbeque seasoning) and salt and let it sit for an hour or so before cooking.
Marinate chicken in lemon juice, soy sauce, and honey for a couple of hours in the fridge before cooking.
Marinate chicken in red wine vinegar, chopped garlic, and salt.
Rub with thyme, garlic, and olive oil.
Rub tapenade onto breast filets and then roll them around green onion pieces. Secure with a toothpick and then cook.

Cooking
Grill on medium-high heat for 10 to 15 minutes or until cooked through.
Bake at 375 or 400 in baking dish for 30 to 40 minutes or until cooked through.
Broil at 500 for 20 minutes or until cooked through.

How do I know if it is done?
Cut into the thickest part of the piece and look for flaky flesh. If it is clear or watery looking it is not done yet. Cooked chicken is white and drier than raw chicken.