All of a sudden, I am facing having to serve dinner to 24 people in my small NYC apartement and I'm paralyzed with fear. Actually, everything is totally taken care of (app's, salad, side dish) but the main course. I was planning to serve chicken. Tried a lime tequila recipe and broiled it but broiling is not good. So I'm planning to use a stove top grill pan (multiple pans in fact). Does anyone have any tips? I figure I can grill earlier in the day and serve the chicken room temperature. I never have loads of luck with grill pans though so I'm nervous. Can anyone calm my fears?