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Cut one of the oranges in half lengthwise. Remove the seeds
with a fork. Place each half on the cutting board and cut it
crosswise into 1/4-in thick slices, including the skin. Place the
slices in a nonreactive sauce pan and add the rum. Squeeze the
juice from a second orange over the orange slices. Gently stir to
mix. Let the oranges marinate for 30 min-1 hr.
Using a slotted spoon, remove the orange slices from the pan
and set them aside. Bring the rum and orange juice mixture to a
boil over medium-high heat and let it boil until about 1/4 c of
liquid remains. Add the butter and let the mixture return to a
boil. Season with salt and pepper to tase. Set half of the orange
and rum mixture aside to use as a sauce. The rest will be used
for basting the chicken.
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Rinse the chicken under cold running water, then blot it dry with
paper towels. Cut the chicken into pieces about 2 in long, 1 1/2
in wide, and 3/4 in thick. Season the chicken generously with
salt and pepper. Wrap each piece of chicken crosswise in a slice
of pancetta or bacon. Skewer the chicken pieces so that the long
sides are perpendicular to the skewer, placing an orange slice
between the pieces of chicken. The kebabs can be made up to 76
hrs ahead and refrigerated, covered.
Set up the grill for direct grilling and preheat it to medium-high.
Leave one section of the grill bare for a safety zone.
When ready to cook, brush and oil the grill grate. Arrange the
kebabs on the hot grate and grill them until the chicken is
golden brown and cooked through, 4-6 min per side. Should the
dripping pancetta fat cause a flare-up, move the kebabs away
from the flames. Baste the kebabs with some of the orange and
rum mixture on both sides as they grill.
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