The key to cooking chicken is to not try to cook it too fast, over too high of heat - which can dry it out. Also - with all of these methods - make sure the internal temp of the chicken reaches 165 degrees before serving. BAKE - at 400 degrees for 22-25 minutes GRILL - 5-6 minutes per side depending on the thickness of the pieces STOVETOP - heat in a skillet over med/high heat, cooking for approx. 10 minutes on each side. SLOW COOKER - cook on low for 6-8 hours with the marinade and juices - unless adding to another liquid in the recipe.