Pomegranate and Plum Grilled Chicken Thighs

4 chicken thighs, cleaned of most of the fat and nasty.
1c pomegranate juice
1/2 c lemon juice
3T veg. oil
TT salt and pepper
1/2 cup cider vinegar
1c Brown sugar
4 Plums, cut in half and pitted
Combine the pomegranate juice, the lemon juice, 2 T of the veg. oil, the cider vinegar, S&P and the brown sugar. Whisk to combine. Put the chicken and the marinade in a ziploc bag and press all the air out. Leave it in the fridge for an hour. Drain the chicken. Brush the halved plums with the remaining oil. Fire up the grill good and hot. Allow the chicken and plums to sit out while the grill warms up. They will cook faster and more evenly. Put the chicken thighs on the grill and cook, turning frequently, until a thermometer inserted into the thigh reads 165 degrees. Pull the chicken and let rest while you grill the plums, cut side down. Arrange the chicken and fruit on a plate or platter. Garnish with pomegranate seeds and lemon zest.
This is nice served with rice. A good presentation is to cook black rice and white rice (separately of course) and arrange them in an alternating pattern on a serving platter, placing the chicken and plum pieces so they straddle the color divides. Then sprinkle on the pomegranate seeds.