Recipe:

  • 4 bone-in
  • Skin-on chicken breast halves
  • 2 ½ to 3 lbs. total (I used boneless but think bone-in would be best)
  • 5 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 3 cloves of garlic, minced
  • ¾ tsp salt
  • ¼ tsp black pepper
  • ¼ cup honey
  • 2 tsp shredded orange peel
  • 1 bulb of garlic (about 10 cloves)
  • 2 tsp olive oil
  • 1 lb. red or green seedless grapes, in 4 bunches
  • 1 tbsp honey
  • 1 wedge of blue cheese
  • 1 tbsp honey