Seared Chicken

For years, I've stuck to roasting or braising my chicken.  No more!  Here's a few guidelines to make seared chicken unbelievably awesome.

• Let it come up to room temperature - Or at least 40 degrees F all the way through.
• Cut it into smallish chunks - Say, half a thigh big
• Adequate Lube - Olive oil works real nice
• Don't be afraid of high heat - Crank it up, get some brown crusties

I've been experimenting a little with this, and seriously - done properly, it's ludicrous how good it tastes.  Done badly, it tastes like fast food grilled chicken, which is what pushed me to roasting and braising for so long.