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Flatten Chicken To 1/4-In. Thickness; Cut Lengthwise Into 1-In.-Wide Strips. In A Large Resealable Plastic Bag, Combine The Oil, Soy Sauce, Garlic And Pepper; Add Chicken. Seal Bag And Turn To Coat; Refrigerate For 4 Hours Or Overnight. Drain And Discard Marinade. Thread Two Chicken Strips Onto Each Of Eight Metal Or Soaked Wooden Skewers; Place In A Greased 15-In. X 10-In. X 1-In. Baking Pan. Broil 6 In. From The Heat For 2-4 Minutes On Each Side Or Until Chicken Is No Longer Pink. Meanwhile, In A Small Saucepan, Saute Jalapeno In Butter Until Tender. Add Ginger; Cook 1 Minute Longer. Reduce Heat; Stir In The Marmalade, Lime Juice, Orange Juice Concentrate And Salt. Serve With Chicken Skewers.
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