In a large saucepan, combine the orange juice, scotch bonnet, honey, and a pinch of salt and pepper.
Bring the orange juice mixture to a boil over medium-high heat, then lower to medium and allow to simmer for 30 minutes or until the orange juice mixture has reduced and thickened. It should be as thick as syrup when done.
Remove from the heat and remove the scotch bonnet peppers. Set aside.
Preheat your grill to medium-high, and brush with a little oil.
Season your chicken with salt and pepper then toss in 1/4 cup of the glaze, and toss to coat in a bowl.
Transfer chicken to the grill, and grill chicken until cooked through, about 30 minutes, turning every 5-7 minutes and brushing with the rest of the glaze after each rotation.
Remove from grill and transfer to plate.
If desired, slice an orange and grill slices about 2-3 minutes per side to serve with chicken.