Chicken is amazing on this thing. It cooks thoroughly and quickly. I recommend opening up and flattening out your chicken thighs and if you're doing breasts, either pound them down or cut them lengthwise to make them thinner. The trick is to try to get all the meat as close to the same thickness as possible. It will cook evenly that way. I've done chicken that was marinated and with just a rub and it came out perfect every time. It cooks quickly with the lid pulled down so it doesn't have time to dry out.