Juice 3-4 Blood Oranges to create 3/4 cup of juice. Including the pulp in the 3/4 cup is ok.
Whisk the blood orange juice in a small mixing bowl with the brown sugar, rice vinegar, minced garlic, fresh ginger, soy sauce, honey, red pepper flakes, and water to create both marinade and sauce.
Marinate the chicken in 2/3 of the sauce mixture in the refrigerator for 2-8 hours.
Make sure to reserve the remaining 1/3 for the sauce.
Preheat the oven to 400 degrees. Use cooking spray on a large cookie/baking sheet that has an edge.
After the first 15 minutes of cook time, place a thinly sliced piece of blood orange on each drumstick or thigh.
Baste 3-4 times throughout the cooking process with the remaining sauce used to marinate the chicken.
Cook 30-45 minutes, depending on choice of drumsticks or thighs, until interior temperature is 165 degrees.
Simmer the untouched, remaining 1/3 of the sauce mixture, the majority of the jalapeno slices, and the white parts of the sliced green onions for about 5 minutes until sauce is slightly reduced, thickened, and sticky.
Serve chicken over rice if desired and drizzle with sauce.
Garnish with the greens of the green onions, jalapeno slices and/or cilantro leaves.
If grilling, cook the chicken on indirect heat (not directly over the flame) so it does not burn the skin. Place directly over the heat, turning frequently, the last few minutes of cooking to caramelize the outside if desired.