In shallow dish, whisk together orange juice, vinegar, garlic, brown sugar, Worcestershire sauce and Dijon mustard. Reserve 1/4 cup plus 3 tablespoons of the mixture. To remaining portion, add chicken, turning to coat. Cover and refrigerate at least 1 hour. Remove chicken from marinade and place on prepared grill about 6 inches from heat. Cook about 6 minutes on each side or until fork can be inserted in chicken with ease, basting once near end of cooking time with reserved 3 tablespoons of the marinade. Serve with Blueberry Chutney; garnish with orange slices.
Blueberry Chutney: In medium saucepan, place 1 tablespoon olive oil and heat over medium heat. Add 1/3 cup finely chopped red onion and sauté until soft, about 2 minutes. Add 1/2 cup catsup, remaining 1/4 cup reserved marinade, 2 cups fresh blueberries, 1 tablespoon fresh lemon juice, 1 tablespoon brown sugar, reserved grated rind of 1 orange and 1/8 teaspoon salt. Simmer on low heat, stirring, about 15 minutes or until mixture thickens slightly. Serve warm.