Broiled chicken breasts
I use a skinless, bone in, half chicken breast that is cut in half again (1/4 breast, but works good with any part of the chicken). I take a piece of foil and make a "dish" by folding up the sides and crimping to make corners tight so that the juice does not run off. Shake on some lemon pepper, and Lawry's seasoned salt and put under broiler. When the chicken (or seasoning) is starting to just burn a little, and there is juice in the foil, turn the chicken over making sure that it is put in the juice (you might have just a little at this point) Broil until done on that side, then turn chicken back over to the seasoned side and finish broiling. The juice and the salt will make the chicken "brown" and the chicken will have a nice coating.