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"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.<br/><br/>BAKE - at 400 degrees for 22-25 minutes<br/>GRILL - 5-6 minutes per side depending on the thickness of the pieces<br/>STOVETOP -  heat in a skillet over med/high heat, cooking for approx. 10 minutes on each side.<br/>SLOW COOKER - cook on low for 6-8 hours with the marinade and juices - unless adding to another liquid in the recipe."
<https://www.kleinworthco.com/best-chicken-marinade/>