While some people confuse broiling with baking, about the only similarity is the oven locale. Baking surrounds food with heated air to cook it, while broiling uses direct infrared radiation to cook food from above. It's kind of like reverse grilling.
On the downside, broiling can require some hard scrubbing after the fact, because drippings can really get crusted in. On the upside, broiling uses super-high heat, usually about 500 degrees Fahrenheit, which makes it a crazy-quick way to cook. Chicken breasts can be done in as little as 5 to 8 minutes per side. (Even bone-in chicken parts can cook quickly this way, although not as quickly as breasts). If you've got less than 20 minutes to get your chicken dinner on the table, broiling is an excellent way to go.
Try it tonight:
Next, moving outside (or not) ...