Be careful when broiling, especially chicken!
Broiling is cooking underneath a very hot flame. It does not get as hot as cooking with the flame below as the heat rises but still gets very hot. In fact, hot enough to start a fire.
Since there is no metal or pan separating the food from the flame, the grease can, and does, catch on fire if not careful.
Specifically, chicken as chicken fat is very flammable, just ask anybody who grills. Beef and pork are not as flammable, so you will be fine.
Broiling is not a set it and forget it type meal with chicken. You have to keep an eye on it. Do not leave the room and always have a fire extinguisher nearby.

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What to look for when buying a broiler pan.
Buying a broiler pan is not a very difficult choice, but one should know the basics.
You should measure to make sure you are buying the correct size pan. The come in standard sizes, 16X( 12X18 for example, but you want to make sure
The second thing to be aware of is the material. Porcelain is very durable and will give your food the best flavor, but may be slightly more expensive than metal or steel.
The price range is ay where from $5 to over $100 for a restaurant quality broiler pan.
Most will come with a drip tray, but you should make sure as without it, your pan will be mch less user friendly.

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