One of my favorite dishes to cook on a broiler pan is dry rubbed chicken thighs. I rub boneless chicken thighs with a dry barbecue rub and let them sit for a few hours in the refrigerator. I then place them on the low rack of the oven with the temperature set to low broil. Every so often I turn the chicken thighs until they are slightly charred and done throughout.
Chicken thighs naturally have so much fat, that they stay very moist, but most of the grease rolls right off them. The only advice I have as far as the pan is concerned is to buy a nice nonstick broiler pan. The one that comes with the oven is usually not of the best quality, thus making cleanup more of a chore. By the time I have finished cleaning these cheap pans, the excitement of broiling chicken thighs has worn off.