By Gary Duke at Alley OopsMarinade:1 cup orange juice1 small chipotle pepper in adobo sauce, diced1 teaspoon adobo sauce1 tablespoon cumin1 teaspoon saltSauce:1 cup orange marmalade1 tablespoon balsamic vinegar1 chipotle pepper, fine diced1/2 teaspoon each salt and peppergreen onions, thinly sliced4-6 pieces of chicken, breast or thighs, skin-on or skinless, boneless or bone-in. Just what ever you like, you could also use pork for this dish.1. Mix the marinade together, cover chicken or pork with the marinade, toss to coat, and refrigerate for 2 hours. I put this in a large zip lock bag.2. For the sauce, mix all ingredients, except the green onions together in a sauce pan, bring to a boil and cook for about 2 minutes, Stir in green onions.3. Remove chicken from marinade, discard marinade, grill chicken or saute in a little olive oil. Towards the end of cooking the chicken, add a little sauce to the top and serve sauce on the side.