Heat oil in a medium saucepan over medium-high heat. Add onions and garlic and cook until soft. Add ginger, Pablano pepper, cinnamon and cloves and cook for 2 minutes. Add remaining ingredients and cook until plums are soft and mixture has thickened. Place mixture in a blender or food processor and mix until smooth. Let cool.

Preheat grill. Season chicken with salt & pepper to taste. Grill on 1 side for 5 minutes, or until golden brown. Turn the chicken over, brush with the sauce and continue grilling for 3 to 4 minutes, turn over and brush with sauce. Continue grilling and brushing with the sauce until the chicken is cooled through, appx. 15 to 20 minutes.

HINTS: There was a large amount of the plum sauce left over so I would recommend that before you start basting the chicken, set aside about half of the plum sauce and refrigerate it for a day or 2 and use it over some pork chops. You wouldn’t want to store the sauce after dipping the brush in it and basting the chicken.