Rinse chicken; pat dry. In a food processor bowl or blender container combine thawed concentrate, onion, red pepper, allspice, curry powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and process or blend until nearly smooth. Place chicken in a plastic bag set in a shallow dish. Add orange mixture; turn to coat both sides. Close bag. Chill for 2 to 24 hours.

Meanwhile, for salsa, peel and section grapefruit and oranges over a small bowl to catch juices. Discard seeds; coarsely chop citrus. Add citrus, chutney, and onion to juices in bowl. Cover and chill up to 2 hours.

Remove chicken from marinade; reserve marinade. Place chicken on the unheated rack of a broiler pan. Broil 4 inches from heat for 5 minutes. Turn and brush with reserved marinade; discard remaining marinade., Broil 7 to 10 minutes more or until chicken is tender and no pink remains. Serve chicken with salsa.

marinade, so only 10 % of calories come from fat in this light and lively dish.