Boneless chicken thighs may be used; grill about 4 to 5 minutes on each side.
Remove and reserve 1 cup Orange-Jalapeño Glaze.
Rinse chicken, and pat dry. Sprinkle evenly with salt and pepper. Brush chicken lightly with remaining 2/3 cup Orange-Jalapeño Glaze.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°, basting each side with reserved 1 cup glaze during last few minutes.