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Grilled Chicken Marinated in Rose Petals and Brandy

Serves 4

Pluck the petals off the roses, then rinse gently one at a time.
In a saucepan, combine the rose petals, orange juice, sugar, and mint or mint jelly. Bring to a simmer over low heat, stirring to dissolve the sugar. Then simmer, uncovered, for about 30 minutes, until thickened and caramelly. 3 Strain the rose mixture through a sieve into a bowl, let cool slightly, and add the brandy.
Hack the breasts in half crosswise. Rinse the chicken pieces and pat dry with paper towels. Place in a zip-style plastic bag. Add the rose-orange mixture, seal the top, turn the bag to coat the chicken, and marinate for 2 hours at room temperature or as long as overnight in the refrigerator.
Prepare an indirect-heat fire in a covered charcoal grill [see below] .
Lift the chicken from the marinade, reserving the marinade. Place the chicken, skin side down, on a grill rack, cover, position the top and bottom vents three-quarters open, and grill for 25 minutes. Turn, baste the chicken with any remaining marinade, and grill until cooked through, about 20 minutes longer. Serve hot.