Chicken with Orange Salsa

1 (14-oz.) can mandarin oranges, drained, chopped
1 Tbsp. sugar
2 Tbsp. sliced green onions
2 Tbsp. lime juice
1 small jalapeno pepper, seeded and minced, if desired
2 Tbsp. chopped fresh parsley
4 boneless skinless chicken breasts
1/2 tsp. salt
1/8 tsp. pepper
1 cup orange juice
3 Tsp. melted butter
1 Tbsp. cornstarch

In small bowl, combine oranges, sugar, green onions, lime juice, jalapeno pepper and parsley to make salsa, cover and chill.

Prepare grill and heat until coals are ash white.

Sprinkle chicken with salt and pepper.

Combine orange juice, butter and cornstarch in a small saucepan and mix well. Cook until mixture just comes to a boil.

Place chicken on prepared grill and brush with glaze. Grill, turning once and brushing with glaze, until chicken is no longer pink in center, about 12 to 15 minutes.

Meanwhile, cook remaining glaze mixture over medium heat, stirring constantly, until mixture thickens and boils. Boil for 2 minutes.

Remove chicken from grill and top with thickened glaze. Serve with orange salsa.