Can I use the grill tray in my oven for grilling?
Here's what I do - it simulates the high direct heat and then lower, indirect to finish ( like on the real grill with multiple zones):


Put the 'grill' on the top rack (make sure its not coated or non-stick, that it can take high heat).  (I do mean to put a pan under this to catch grease.)
Turn the oven to broil for a few minutes.
Prep your chicken.
Put it in the oven under the broiler for a few minutes (I can't really give you a time here because it depends on thickness and other things), but you're trying to promote that browning and a bit of char like the grill.*  
After its been in a few minutes and browned/charred somewhat, pull it out and quickly flip it and repeat.
If your dish isn't fully cooked to your liking, move the item to the middle rack and turn the heat down some.  
Pull it out when finished and Rest the meat.
Enjoy


To be honest though, for indoor grilling - I usually preheat the oven to 400, get some grill marks on a cast iron grill pan, and then finish in the oven. Its only when the volume is too much that I do the above method. Cast iron grill pan for a couple of servings has always been much less troublesome than the broiler which can bring items from tasty to ruined in record time for me.



*Some people close the oven door here, some don't - its the difference between if you just want to sear it or really start to cook it.  I pretty nearly always close the door, but I'm also the guy who always puts the lid back on the grill.