Grilled Chicken with Tangerine Honey and Chipotle Glaze

This recipe comes from http://www.californiaoliveranch.com/recipes/Entrees-Main-Dishes/Grilled-Chicken-Breast-Tangerine-Honey-and-Chipotl.aspx. There are many good looking recipes at the California Olive Ranch website. I would suggest chcking it out.

For the glaze:
2 cups fresh tangerine juice
5 TBSP honey
2 TBSP finely-grated tangerine peel or Mandarin orange peel
2 TBSP minced canned chipotle chiles in adobo sauce

For the Chicken:
1 cup fresh tangerine juice or orange juice
2 TBSP chopped fresh parsley
2 TBSP chopped fresh cilantro
1 TBSP chopped fresh thyme
1 TBSP minced garlic
2 TBSP Olive Oil
2 TBSP finely-grated Mandarine orange or tangerine peel
1 tsp coarse kosher salt
4 6-oz boneless Chicken breasts

For the Glaze:
Combine the juice and honey in a heavy medium saucepan and simmer until reduced to 2/3 cup. Mix in the grated peel and the chipotle chiles.

For the Chicken:
Combine the juice, herbs, garlic, oil, and orange peel in a bowl and blend. Add chicken and coat with marmalade. Cover and chill at least 4 hours and up to 1 day, turning occasionally as necessary.
Prepare teh barbecue grill to medium heat. Remove the chicken from the arinade and discard marinade. Sprinkle chicken lightly with salt. Grill until cooked through, turning and repositioning chicken occasionally for even cooking (about 15-18 minutes). Brush chicken all over with glaze, grill 2 minutes more on each side.

Serve with glaze.