Chipotle pepper gives the sweet sauce smoky heat. The sauce goes well with side dishes such as sautéed chard or brown rice.
Combine first 3 ingredients and 1 teaspoon salt in a large zip-top plastic storage bag. Add chicken, tossing to coat. Seal and chill at least 2 hours.
Combine marmalade and next 3 ingredients in a saucepan over medium-high heat. Stir in black pepper and remaining 1/2 teaspoon salt; cook 2 minutes. Stir in chives.
Preheat grill to medium-high heat (350° to 400°). Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, 5 to 8 minutes on each side or until chicken is done. Serve with sauce.