*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
1. Place chicken in a large resealable food storage bag. For marinade, combine honey, oil, lemon and lime peel, lemon and lime juices, cumin and ground red pepper in small bowl. Reserve 2 tablespoons marinade; pour remaining marinade over chicken. Seal bag and turn to coat. Marinate at least 1 hour or up to 24 hours in refrigerator, turning once or twice.
2. For salsa, grate 1 tablespoon orange peel; set aside. Peel orange and chop coarsely. Combine grated orange peel, chopped orange and remaining salsa ingredients except cilantro in medium bowl. Cover and refrigerate up to 24 hours.
3. To complete recipe, preheat broiler. Remove chicken from marinade and place on broiler pan; discard marinade. Broil about 6 inches from heat 4 minutes per side or until chicken is no longer pink in center, basting with 2 tablespoons reserved marinade. While chicken is cooking, stir cilantro into salsa. Serve chicken over salsa.
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