Here lately, I have been cookin them using the broiler.
-Put a sheet of alum. foil in a pan (you'll regret it if you don't)
-Spread sauce (see bottom) on both sides of chicken
-Place in preheated oven at 375 for about 11-13 minutes (aim for the low side to begin with)
-then turn on broiler for another 4 mins or so or until you see brown spots show up (pay attention or you will burn the chicken!) and don't worry about the sauce in the pan burning, that's what the alum. foil is for
I prefer to leave my chicken under the broiler for longer because I like it really crispy.
Also, if you actually do this make sure you have a thinck piece of chicken, otherwise you will end up with a dried out piece of leather!
I also make my own mustard sauce to go along w/ it. This is what I use:
Regular yellow mustard
Dijon Mustard
Black Pepper (fresh ground is awesome, but not necessary)
Vinegar
I've always eyeballed it, but the closest I can come is to make it 2 parts yellow mustard, 1 part dijon, and vinegar to taste (I like mine to make me pucker...lol, so I add a lot). Then, put in a lot of black pepper and there you go.
And remember you don't have to use my sauce, you can use any kind of sauce with this method. Actually, I have been think of using some Louisianna hot sauce and making a spicy grilled chicken sammich, hmmm my mouth is watering just thinking about it...lol.