In a shallow dish, combine garlic, red pepper, grated onion, thyme and parsley. Whisk in mustard and EVOO, season with salt and pepper, add chicken and marinate 1 hour. Soften butter by bringing to room temp.
For the jam, heat EVOO over medium heat in a saucepot. Add butter; when it foams add the onions and season with salt, pepper and rosemary. Cook until light golden in color and sweet, 15 minutes. Add orange zest and pieces, wine, vinegar, sugar, orange liqueur and marmalade, and simmer over medium heat for 40-45 minutes until very thick and jammy.