Step 1

Marinate the chicken: In a medium bowl, whisk together the orange juice, jam or preserves, oil and cayenne pepper in a medium bowl. Season to taste with salt and black pepper, then pour into a resealable gallon-size food storage bag. Add the chicken and seal, pressing out as much air as possible. Massage to coat the chicken evenly and refrigerate for 1 to 2 hours.

Step 2

Make the glaze and garnishes: In a small nonstick saute pan or skillet over medium-high heat, heat the oil until shimmering. Add the onion and a pinch of salt. Reduce the heat to medium and cook, stirring, until softened, about 4 minutes. Add the tomato paste and cayenne pepper and cook, stirring, for 1 to 2 minutes. Add the orange juice, broth and jam or preserves, and season to taste with black pepper. Cook, stirring, until the jam dissolves. Taste, and adjust the seasonings as needed.

Step 3

Reduce the heat to medium-low so the mixture is gently simmering, and cook until slightly thickened, about 8 minutes. Taste again, adjust the seasonings as needed and remove from the heat.

Step 4

Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal; when the coals are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds. Use nonstick cooking spray to grease the grill grate; place the grate on the grill. Have ready a spray water bottle for taming any flames.

Step 5

Transfer the cutlets to the grill; discard the marinade. Add the apricot, peach or plum halves, cut sides down, and the scallions. Close the lid and cook for 4 minutes, or until the chicken has good grill marks. Turn the cutlets over; turn the fruit and scallions over and move them to the outer edges of the grill grate.

Step 6

Brush the apricots, scallions and the grilled side of the chicken with the glaze. Close the lid and cook for 3 to 5 minutes, or until the cutlets are cooked through and register 165 degrees on an instant-read thermometer. Turn the cutlets over and baste the other side with the glaze.

Step 7

Transfer the fruit and scallions to a large plate or serving platter. Close the lid and cook the chicken for another 2 minutes to set the glaze, then transfer to the plate with the fruit and scallions.

Step 8

Divide the cutlets, fruit and scallions among plates and serve warm or at room temperature.