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1. Heat grill to high (450° to 550°). Sprinkle
chicken, onion rings, and fennel slices with salt
and brush with oil.
2. Combine marmalade, soy sauce, and orange zest
and juice in a medium frying pan. Cook over high
heat, stirring as needed to keep from sticking,
until boiling. Add orange slices, turning gently
to coat. Remove from heat and set aside.
3. Grill chicken, onion, and fennel until chicken
is cooked through, about 8 minutes, and vegetables
have grill marks and are softened, about 10
minutes. In last few minutes of cooking, brush
chicken with some of sauce from orange mixture,
and cook until starting to caramelize, about 2
minutes.
4. Serve chicken over vegetables and orange slices
and drizzle with sauce. Sprinkle with fennel
fronds.
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