Preheat oven to 400 F.  Nest a cooling rack inside a half sheet pan, and spray both with nonstick cooking oil.  Set aside.

Combine 1/4 cup orange juice, 3 tablespoons soy sauce, 3 tablespoons brown sugar,  olive oil, garlic, orange zest, salt and chipotle chile pepper in a large zip-top plastic freezer bag; add chicken.  Toss gently and chill for 15-30 minutes.  Discard marinade.

Place chicken on rack in pan, and bake 50 minutes, turning chicken halfway through.

In a small saucepan, mix 2 teaspoons brown sugar, remaining orange juice and 2 tablespoons soy sauce.  In a small bowl, whisk together cornstarch and 2 teaspoons water, then add to orange juice mixture on stovetop.  Stir until well blended.  Over medium heat, bring this sauce to a boil and cook, stirring constantly for 1 minute.

Brush sauce over chicken, serving extra on the side.