-
1
Place chicken in a large resealable plastic bag.
-
2
In a small bowl, combine the 1 tbs.
-
3
vinegar, 2 tbs.
-
4
oil, minced garlic, 1/4 teaspoons salt and pepper.
-
5
Pour over chicken, seal bag and turn to thoroughly coat chicken.
-
6
Marinate at room temperature for 15 minutes.
-
7
In another small bowl, whisk together remaining 1 tbs.
-
8
vinegar, honey, orange peel and 1/4 teaspoons remaining salt.
-
9
Set aside.
-
10
Separate and peel 6 cloves garlic.
-
11
Place on an 8-inch square of heavy aluminum foil and drizzle with remaining 1 tbs.
-
12
olive oil.
-
13
Wrap foil around garlic and seal.
-
14
For a charcoal grill, arrange preheated coals around a drip pan.
-
15
Test for medium heat above the pan.
-
16
Remove chicken from bag and discard marinade.
-
17
Place chicken, skin-side down on the grill rack over the drip pan.
-
18
Place garlic packet next to chicken.
-
19
Cover and grill for 10 minutes.
-
20
Remove garlic packet and set aside to cool.
-
21
Turn chicken skin-side up and brush with some of the honey mixture.
-
22
Cover and grill until chicken's internal temperature registers 170 F., brushing occassionally with honey mixture up until last 5 minutes of grilling.
-
23
For a gas grill, preheat grill.
-
24
Reduce heat to medium.
-
25
Adjust heat for indirect cooking.
-
26
Place chicken skin-side down on grill rack on unlit side.
-
27
Cover and grill as above.
-
28
Meanwhile, drizzle grapes with honey.
-
29
Place grapes on grill rack over coals or heat.
-
30
Cover and grill for 2-3 minutes or until browned and softened, turning once.
-
31
Remove chicken and grapes from grill to serving plates.
-
32
Serve with cheese topped with garlic and drizzled with honey.
