Orange Teriyaki Chicken Kabobs
If using bamboo skewers, soak in water 30 minutes. Prepare Orange Teriyaki Glaze and set aside. Thread chicken onto skewers.
Preheat grill to high heat and grease grates with oil. Grill kabobs 2 - 3 minutes on all four sides.
When the chicken is nearly done, reduce the heat of the grill and slather on the glaze. You want to be careful to let the glaze caramelize onto the chicken but not let it burn - rotate frequently and slather on more glaze after turning. Total cooking time should be about 15 minutes. You can slide the chicken cubes apart and check to see if it is done, or cook to 170º.
Orange Teriyaki Glaze
Heat oil in a small saucepan over medium heat. Add ginger, orange zest, and garlic and cook stirring occasionally, about two minutes.
Add vinegar, soy sauce, sugar, marmalade, orange juice, honey and red pepper. Cook stirring occasionally until slightly thickened, 3 to 5 minutes.
After it had cooked, I pureed it in the saucepan with my immersion blender so there wouldn't be any large pieces of marmalade. You could also puree it in a blender or food processor.