Wash orange, pat dry, and cut into 1/4-inch slices.

In a pot, heat the water to a boil; reduce to a simmer. Add tea bags and let steep for 5 minutes.

Squeeze out the tea bags using tongs or a spoon against the side of the pot. Discard bags.

Stir sugar, orange slices, and kosher salt into the tea. Remove from the heat. Stir until the salt and sugar are dissolved. Next, add the ice.

Pour into a large bowl or casserole dish. Refrigerate to cool the brine, at least 30 minutes.

When the brine is cool, add the chicken and marinade for at least 6 hours.

Preheat the grill for medium-high heat. Prepare one part of the grill with low heat (fewer coals) for indirect grilling.

Over medium-high heat in a small pot, mix together marmalade, cider vinegar, soy sauce, garlic, and ginger. Heat until it starts to simmer then remove.

Remove the chicken from the brine and pat dry with paper towels. Season with salt and pepper.

Place on grill and grill chicken on both sides until the chicken reaches an internal temperature of 165 degrees F (74 degrees C), 6 to 8 minutes per side. Brush on glaze, flip, then brush the glaze on the other side.

Serve chicken with leftover glaze for dipping.