One note I would add is that you might want to start broiling the chicken for a couple more minutes than recommended. For me, this makes it crisp up real nice... But in order to avoid overcooking, what I do is start broiling after the chicken reaches like 130ish internal temperature, then broil on high until it reaches 160 and let it rest up to 165. That worked better for me at least! But pan size, cut of chicken, etc. are all factors you might consider
