Cut chicken breasts into 24 (1-inch) pieces. Wrap each chicken piece with one piece of bacon, and secure with a wooden pick.
Stir together orange marmalade and next 4 ingredients in a large bowl; remove and reserve 1/4 cup mixture. Add chicken to bowl, tossing to coat. Cover and chill 2 hours, turning occasionally. Remove chicken from marinade, discarding marinade.
Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done. Toss chicken with reserved marinade before serving.
Holley's tip: Once the chicken is grilled and has been tossed with the marinade, gently stir in some toasted sesame seeds and chopped green onions for added color and flavor.
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