Squeeze a few chunks of fresh lime or lemon over the finished bird and fruit. Complete the meal with a pan of quick-cooking orzo pasta tossed with some crumbled feta cheese and a bowl full of fresh arugula dressed in a vinaigrette.
Lightly oil grill rack; heat grill to medium heat. Mix all glaze ingredients in a small bowl. Mix until well blended; set aside ¼ cup to serve with chicken.
Cut chicken in half with kitchen shears, rinse and pat dry. Rub with reserved 1 tablespoon oil. Place chicken halves on grill, skin-side up. Cook, turning as needed, until juices run clear (40 to 50 minutes or until 180°F in thigh meat). Brush with honey mixture during the last 15 minutes of grilling.
Place fruit, cut-side down, on the grill during the last 6 to 8 minutes of grilling. Turn fruit once and brush with honey mixture.
Drizzle chicken and fruit with reserved 1/4 cup honey glaze and a squeeze of lime.
Small peaches or nectarines may be substituted for plums.
Nutritional values may change if you choose to substitute another chicken product or any other ingredients. If substituting frozen chicken for this recipe, thaw before cooking.