Toss the chicken pieces in plastic zipper bag with the olive oil, salt, pepper and orange juice, refrigerate. Combine all the basting sauce ingredients, except the cilantro, into a small sauce pan and cook on low for 15 minutes. Reserve 1/2 of the sauce. Heat a grill or grill pan to medium high and cook the chicken pieces on all sides, about 5 minutes per side. With a basting brush, coat the chicken on one side, cook for 2 minutes. Turn the chicken and baste the other side, continuing to cook until the chicken is completely cooked through. Remove the chicken from the grill and drizzle with the reserved sauce and the fresh cilantro.
Tip: Be sure to oil the grates of the grill right before put the chicken on. You can leave the chicken in the marinade overnight if you wish.
*Recipe provided courtesy of the National Honey Board www.honey.com.