Method
Mix all of the ingredients together-place chicken in a large ziplock bag, pour marinade over the chicken.  Mix well and let marinate for 24 hours.  When ready to grill, fire up the barbecue, cook the chicken and when it's almost ready, baste the chicken with half the sauce.  Place the remaining marinade in a saucepan and simmer until it reduces by 1/3.  Use the rest of the sauce for dipping or spooning over the cooked and plated chicken.

In a small saucepan on medium heat, melt butter and add shallots and minced garlic.  Stir gently for 8-10 minutes until translucent.  Add the Truett Hurst Southdown Zinfandel and reduce by half.  Add ketchup, smoked paprika, honey and brown sugar.  Lightly simmer for 20 minutes.  Salt and pepper to taste.

In a small saucepan combine the water, half and half and garlic and bring to a simmer.  Add the polenta and turn the burner on low.  Continue to stir for about 20-25 minutes until the polenta has thickened and has a creamy texture.  Add the butter and the corn kernels.  Season with salt and pepper.  At this point, you may either serve immediately or if you would like to serve as polenta cakes, you can pour the mixture into a small sheet pan or tray and refrigerate overnight,  Once the polenta is cooled you may cut into squares and pan sear or grill on lightly oiled foil on the BBQ.