I really miss having an actual grill, but this Calphalon pan gets the job done. Nothing sticks to it, and the food picks up a nice flavor and slight char. It really is the next best thing. Oh, and when it comes to grilled chicken, do yourself a favor for an easy meal: take your sliced chicken breasts and marinate it in store-bought balsamic vinaigrette (such as Newman’s Own; as long as it includes the oil) for eight hours. Pat dry with a paper towel, and throw on the grill. Nothing else needed!