Roasted Garlic, Lemon, Herb Marinated Chicken with a Honey Glaze

Step 1: Garlic ... First thing is to make the roasted garlic. Take a head of garlic and cut a slice off the top. Set in the center of a square piece of aluminum foil and drizzle with olive oil. Wrap up like a package and put in a 400 degree oven, middle shelf for about 30-40 minutes. Check it after 30 minutes. It will be soft and "squishy" to the touch. Remove and cool. This can be done a couple of days in advance.

Step 2: Marinade ... To crush the peppercorns, I add them to a small baggie and hit with my meat mallet, or the bottom of a pot or pan. Add the peppercorns along with the cooled roasted garlic, and all the other ingredients to a small bowl or a large ziplock bag and mix well. Add the chicken and toss well to coat. Seal up the bag or cover the bowl with plastic wrap and marinate 4-8 hours. Not much longer because of the citrus - it can actually start to cook the chicken.

Step 3: Glaze ... Add the honey, lemon, and dried thyme to a small cup and microwave for 10 seconds, just to warm up the honey and make is spreadable.

Step 4: Grill ... This is best done on an outdoor or indoor grill, but a broiler or even the oven can be used. As I mentioned, you can make kabobs as I did, or just grill as is. Remove from marinade and season with salt and pepper; then cook with whatever method you choose. The last few minutes of cooking, brush with the honey mix.

Step 5: Serve ... Remove the chicken and let it rest a few minutes before serving. ENJOY!