In a large bowl, mix the vinegar, olive oil, honey, lavender, lemon zest, salt and pepper.

Add chicken and coat. Cover and refrigerate for 4 hours.

Preheat a grill to medium.

Remove the chicken from the marinade and place, skin side down, on the grill.

Cook, turning every 5 minutes and brushing with the marinade, for 15 minutes or until no longer pink when tested with a sharp knife.

Discard any remaining marinade.

Serve on plate and arrange with lemon slices and lavender buds.