Preheat the oven to 350 degrees.

Wrap the garlic cloves in foil with a teaspoon of olive oil and bake for about 30 minutes, until soft. (I roasted a whole head of garlic and kept the extra cloves for bread and sauces throughout the week).

Squeeze cloves out of skin into a small bowl.

Heat oil in a medium skillet over medium heat. Add onion and cook covered for about 10 minutes. Stir occasionally until caramelized.

Add Oyster sauce, pepper and 6 cloves of garlic to pan and cook a minute or two.

Add soy and cook a two minutes.

Add water and vinegar and allow to boil and cook till sauce is thick. About five minutes.

Remove from heat and let cool about 5 minutes. Add to blender and puree for about 30 seconds.

Store sauce in a Ball Jar. Pour desired amount to use in separate bowl when you glaze chicken.

Place chicken on plate and lightly sprinkle with salt and pepper.

Heat grill to medium-high heat.

Grill chicken for 7 minutes and flip.

Cook for additional 7 minutes.

Lower grill heat to medium. Add sauce to completely cover chicken, turn and cover both sides.

Cook for 2 minutes more.

Remove and enjoy