Chicken:

2 lb. skinless chicken pieces
1/2 c. orange juice
2 tbsp. honey
1 tbsp. Dijon mustard
1 tbsp. grated gingerroot
2 tsp. reduced sodium soy sauce

Combine all ingredients in a large self closing bag, mixing well. Seal and marinate in refrigerator at least 2 hours, turning bag occasionally. Spray the grill with no stick spray before heating. Remove chicken from bag, reserving marinade. Place chicken on the rack over coals. Grill uncovered for 15 to 20 minutes or until the chicken is no longer pink. Brush frequently with reserved marinade while grilling. Serve with relish.

Relish:

1 tbsp. butter
1/2 c. chopped red onions
1/2 c. chopped green peppers
1/2 c. chopped tomatoes
3 tbsp. all fruit orange spread
2 tbsp. chili sauce
1 tbsp. cider vinegar
1/2 tsp. thyme (optional)

Melt butter in small saucepan. Add onions and peppers and cook until tender. About 4 minutes. Stir in rest of ingredients. Cook and stir for 2 minutes more. Remove from heat and set aside.