You may need to move the oven rack so it is 4 to 6 inches below the heating unit. Set the oven control to broil. Brush the broiler pan rack with vegetable oil or spray with cooking spray. (For easy cleanup, line the bottom of the broiler pan with foil before placing chicken on rack.) Place chicken on broiler pan rack. Broil 15 to 20 minutes or until juice of chicken is clear when you cut into the center of the thickest part and an instant-read meat thermometer inserted into the thickest part reads 170°F. Brush chicken with barbecue or teriyaki sauce during the last 10 minutes of broiling.
In a 10- or 12-inch nonstick skillet, heat 1 tablespoon vegetable oil or olive oil over medium heat until hot. Add the chicken. Cook uncovered 10 to 15 minutes, turning chicken over once with tongs, until juice of chicken is clear when you cut into the center of the thickest part and an instant-read meat thermometer inserted into the thickest part reads 170°F. If desired, sprinkle with salt, pepper and paprika.
Heat closed medium-size contact grill for 5 minutes. Place chicken on grill. Close grill. Cook 4 to 6 minutes or until juice of chicken is clear when you cut into the center of the thickest part and an instant-read meat thermometer inserted into the thickest part reads 170°F. If desired, sprinkle with salt and pepper.
For more flavor, chicken breasts can be marinated before cooking. Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of chicken. Marinate chicken covered in the refrigerator for 15 minutes to 2 hours.
If the chicken is frozen, place it in the refrigerator the night before you plan to use it or for at least 12 hours to thaw.
Using a kitchen scissor or sharp knife, cut the excess fat from the chicken.